Peanut butter bread is a simple, nostalgic quick bread that's packed with rich, nutty flavor and comes together without any yeast. It’s a comforting, no-fuss recipe that delivers a moist, slightly sweet loaf that I can enjoy on its own or dressed up with a drizzle of honey or a pat of butter.
Why You’ll Love This Recipe
I love this peanut butter bread because it’s incredibly easy to make with pantry staples and doesn’t require any yeast or fancy equipment. It bakes up soft and slightly dense with a deeply satisfying peanut butter flavor. Whether I’m making it for a quick breakfast, afternoon snack, or even a treat with tea, this bread always hits the spot. Plus, it’s customizable—perfect for adding chocolate chips, nuts, or even a swirl of jam.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Milk
- Creamy peanut butter
- Egg
- Vanilla extract
Directions
- I start by preheating the oven to 350°F (175°C) and greasing a 9x5-inch loaf pan.
- In a large bowl, I whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, I combine the milk, peanut butter, egg, and vanilla extract until smooth.
- I pour the wet ingredients into the dry and stir just until everything is combined—being careful not to overmix.
- I pour the batter into the prepared loaf pan and smooth the top.
- I bake for about 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This peanut butter bread yields 8 slices and takes about 10 minutes to prepare, with a bake time of 50–60 minutes. I typically have a warm loaf ready to enjoy in just over an hour.
Variations
Sometimes I like to switch things up by adding chocolate chips for a touch of sweetness or swirling in jam for a peanut butter and jelly twist. Crunchy peanut butter also works great if I want a little texture in the bread. For a healthier take, I’ve tried using whole wheat flour or reducing the sugar slightly—it still turns out delicious.
Storage/Reheating
Once cooled, I store the bread in an airtight container at room temperature for up to 3 days. For longer storage, I wrap individual slices and freeze them. When I want a slice, I simply reheat it in the microwave for about 20 seconds or toast it for a crispy edge.
FAQs
What kind of peanut butter works best in this bread?
I prefer creamy, shelf-stable peanut butter because it mixes in easily and gives a smooth texture. Natural peanut butter can work too, but I make sure to stir it well to incorporate the oils.
Can I make this bread gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend that’s meant for baking. I check that it includes xanthan gum for structure.
Can I reduce the sugar in the recipe?
Absolutely. I’ve used as little as half the amount of sugar, and it still turns out nicely. The bread will be less sweet, but still flavorful.
Is this bread suitable for kids?
Definitely. The mild sweetness and peanut butter flavor make it a hit with kids. I sometimes cut it into fun shapes or add mini chocolate chips for extra appeal.
Can I turn this into muffins?
Yes! I spoon the batter into a muffin tin lined with paper cups and bake at 350°F for about 18–22 minutes, or until a toothpick comes out clean.
Conclusion
Peanut butter bread is one of those recipes I keep coming back to—easy, delicious, and endlessly versatile. Whether I’m enjoying a warm slice fresh out of the oven or toasting it the next day, it always satisfies. It’s the perfect go-to recipe when I want something quick, comforting, and filled with flavor.
Peanut Butter Bread
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peanut butter bread is a comforting, no-yeast quick bread with a rich, nutty flavor and a moist, slightly sweet crumb, perfect for breakfast or snacks.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup granulated sugar
- 1 ¼ cups milk
- ¾ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- In a separate bowl, mix the milk, peanut butter, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use creamy, shelf-stable peanut butter for the best texture.
- Substitute whole wheat flour or reduce sugar for a healthier version.
- Try adding chocolate chips, nuts, or a swirl of jam for variety.
- To make muffins, bake in a lined muffin tin for 18–22 minutes at 350°F.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 9g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 25mg
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