An easy, one-bowl recipe for Peanut Butter Bread makes a delicious snack or a quick grab-and-go breakfast that kids or adults will love.
All you need is a bowl, a whisk, and a few common ingredients to whip up a peanut butter quick bread. This is a really delicious bread recipe. A slice of peanut butter bread is perfect with a spread of jelly or jam. Surprisingly, I also enjoy it with more peanut butter spread on top!
Peanut butter bread is lightly sweet, soft, tender, and has a very rich peanut butter flavor. You may want to have a glass of milk on hand when you enjoy it too.
However you decide to eat your peanut butter bread, I know that you’ll agree that it’s a super easy recipe and a really tasty snack.
Love easy quick bread recipes? You will want to try my Zucchini Bread , Date Nut Bread, and Sweet Potato Bread Recipes next.
Want to make a peanut butter treat for your furry friend? Peanut Butter Banana Dog Treats will be your pup’s new favorite!
Why You’ll Love This Recipe
- One Bowl: I love recipes that allow me to bake without making hundreds of dishes, and this one checks that box! Everything is mixed up in one bowl, and you don’t need a mixer or any other fancy tools.
- Easy Ingredients: Check out the ingredients list below. I am willing to bet that these items are already in your kitchen. Peanut butter plus common pantry ingredients can make the most amazing bread.
- No Butter: Most quick bread recipes use butter or oil to keep them moist and tasty, but not this one. It seems that Peanut Butter Bread was a popular recipe during the Depression era when butter was harder to find. While that’s not the case now, it does make this recipe a bit less expensive than others and lower in fat too. The original peanut butter bread recipe found in a 1932 cookbook didn’t include eggs either, but I added one in because I like the lighter texture that it gives.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Peanut Butter: Regular peanut butter works perfectly in this recipe. I suggest using a creamy style peanut butter, and avoiding natural peanut butter.
- Flour, baking powder, and salt: These basic dry ingredients are the bulk of the bread. Baking powder adds air to the bread as it bakes, and salt gives flavor to the flour.
- Sugar: This quick bread is sweet, but not overly sweet.
- Egg: Let your egg sit at room temperature so that it is easy to whisk it into the batter evenly.
- Milk: You can use any type of milk, but I find that 2% or whole milk works best for baking recipes. To make a dairy-free peanut butter bread, use your favorite dairy-free milk instead.
How to Make Peanut Butter Bread
- Preheat the oven to 375°F/190°C, and grease a loaf pan with baking spray or butter.
- In a bowl, combine flour with baking powder, salt and sugar. Whisk to combine. To the same bowl add an egg, milk and peanut butter and whisk again until combined.
- Pour into the loaf pan, and bake for 50 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert on a wire rack to cool completely.
Peanut Butter Bread Recipe Tips
- To Check for Doneness: Use a toothpick or a wooden skewer to see if your bread is finished. A clean toothpick, inserted into the center of the loaf should come out cleanly when removed.
- Sprinkle in the Baking Powder: To avoid any spots in the batter that have too much baking powder, be sure to sprinkle it in. You can also sift it in with the flour, but that will just make more dishes!
- For Neat Slices: Use a serrated knife to cut the bread, only when it’s completely cool. Trying to cut it while it’s still warm may result in crumbly slices.
- For a Sweeter Treat: Add an additional ¼ cup of sugar, honey, or maple syrup to the batter.
- Add Chocolate: If you’re a fan of peanut butter cups, you may want to consider adding a half cup (or more) of chocolate chips to the batter to create the ultimate peanut butter chocolate chip bread!
Love Peanut Butter? You have to try my No-Bake Peanut Butter Pie!
How to Store Peanut Butter Bread
This bread will stay fresh in an airtight container at room temperature for 3-4 days. You can also store it in the fridge, and that should keep it fresh for up to 7 days.
Peanut Butter quick bread freezes well too. I like to freeze it in individual slices, but sometimes I’ll make a few loaves and freeze whole loaves too.
To freeze bread slices: Simply slice the bread and lay the slices on a sheet tray. Freeze for about an hour, then remove the slices and place them into a ziplock bag. When you want a slice, you can allow one to thaw, or put a frozen slice right into the toaster oven or microwave.
Freeze full loaves wrapped in plastic wrap and inside of an airtight container. Enjoy within three months.
Delicious add-ins for Peanut Butter Bread
Try any of these items mixed into your peanut butter bread batter, or toss in your own favorite things!
- Chocolate Chips: regular or miniature-sized, white chocolate, semisweet, or milk chocolate chips will work.
- Nuts: Chopped peanuts or walnuts.
- Dried Fruit: Try cranberries or banana chips.
How To Make the Ultimate Peanut Butter Sandwich
This bread, topped with peanut butter, jam, marshmallow fluff, or any other PBJ toppings that you like, will create the best peanut butter sandwich that you’ve ever had!
Check out how I make a PB & J, or a Banana Fluffernutter sandwich for more ideas.
More Peanut Butter Treats To Make
FAQs
I love a slice of this bread topped with some strawberry jam as a breakfast treat! I think it’s a perfect breakfast food.
Quickbreads, like banana bread, zucchini bread, and this peanut butter bread requires no yeast. Instead, they use baking powder to add air to the batter as it cooks into a delicious loaf.
I haven’t tried this yet, but it’s possible that you could make this recipe using almond butter or another nut butter in place of the peanut butter. If you try it, please come back and let me know how it turned out!
I have a feeling that you’ll be making peanut butter bread regularly now! It makes such a great breakfast. Be sure to Pin the recipe to save it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Peanut Butter Bread
Equipment
- 1 8.5-inch x 4.5-inch Loaf Pan I use Wilton brand
Ingredients
- 2 cups (250 g) all purpose flour
- 1 tablespoon (1 tablespoon) baking powder
- 1 teaspoon (1 teaspoon) salt
- ¾ cup (150 g) granulated sugar
- 1 large (1 large) egg at room temperature
- 1 cup (237 ml) milk 2% or whole milk
- ½ cup (130 g) creamy peanut butter not chunky
Instructions
- Preheat the oven to 375°F (190°C), or 170°C for a fan oven. Line a 9×5 inch (approx 23×13 cm) loaf pan with parchment paper.
- In a bowl, combine flour with baking powder, salt and sugar. Whisk to combine. To the same bowl add an egg, milk and peanut butter and whisk again until combined.
- Pour the batter into the prepared loaf pan.
- Place the loaf pan in the oven and bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then invert on a wire rack to cool completely.
Notes:
- Storing: This bread will stay fresh in an airtight container at room temperature for 3-4 days. You can also store it in the fridge, and that should keep it fresh for up to 7 days.
- Peanut Butter quick bread freezes well too. I like to freeze it in individual slices, but sometimes I’ll make a few loaves and freeze whole loaves too.
- To freeze bread slices: Simply slice the bread and lay the slices on a sheet tray. Freeze for about an hour, then remove the slices and place them into a ziplock bag. When you want a slice, you can allow one to thaw, or put a frozen slice right into the toaster oven or microwave.
- Freeze full loaves wrapped in plastic wrap and inside of an airtight container. Enjoy within three months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
SUSAN BRADLEY says
with all the rage with sour dough I was wondering if anyone had added starter to this ? I might try and see how it turns out.
Little Sunny Kitchen says
There’s an idea! The bread doesn’t need any yeast, so you may want to try adding discard rather than active starter.
Wendy says
I deviated from the recipe in that I used baking spray instead of parchment paper and the outside burned before the inside fully cooked. Is this substitution why? If I try again, could I get a little advice on using parchment paper? Do I just cover the sides and bottom, like I see in the photos, or do I need to cover the ends of the baking pan too?
Little Sunny Kitchen says
Oh no! It could be the baking spray burning. You should be ok with just lining the long sides of the bread pan.
TQ says
We enjoyed it! Toasted very well for breakfast.
Diana says
Awesome!!
Bp says
My house of 4 love this! Even my super picky eater!