I recently made this Peanut Butter Quick Bread and instantly fell in love with how easy and satisfying it is. It’s soft, nutty, and slightly sweet—perfect for breakfast, snacking, or even dessert.

Why You’ll Love This Recipe

I love how it comes together quickly without any yeast or complicated steps. The texture is tender and moist, and the peanut butter flavor is front and center. It’s one of those reliable recipes I keep coming back to, especially when I want something comforting and homemade.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup milk
1 cup granulated sugar
1 cup peanut butter
2 eggs, room temperature
1½ cups flour
½ cup old-fashioned oats
1 tablespoon baking powder
½ teaspoon salt

directions

Move the oven rack to the center and preheat to 350°F (175°C).
Lightly spray an 8×4-inch loaf pan and line it with parchment paper.
In a blender or food processor, blend milk, sugar, peanut butter, and eggs until smooth (1–2 minutes).
Add flour, oats, baking powder, and salt; blend just until combined.
Pour the batter into the prepared pan.
Bake for about 1 hour and 10 minutes, or until a toothpick comes out clean or with a few moist crumbs.
At the 50-minute mark, I check the top—if it's browning too much, I cover it loosely with foil.
Let it rest in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.

Servings and timing

Servings: About 10 slices
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 20 minutes

Variations

I sometimes swap eggs for applesauce or mashed banana (¼ cup per egg) for a different twist.
Folding in chocolate chips or chopped nuts gives it extra texture and flavor.
Using almond or soy milk works well, though I add it gradually since they’re thinner than dairy milk.
A pinch of cinnamon or nutmeg adds warmth and depth.

storage/reheating

I wrap the cooled loaf in plastic wrap or foil and store it at room temperature for up to 2 days.
For longer storage, I keep slices in the fridge in an airtight container for up to a week.
I freeze it wrapped tightly in plastic and foil for up to 3 months. I thaw at room temperature or toast individual slices.

FAQs

What makes this a “quick bread”?

It uses baking powder to rise, not yeast—so there's no waiting for it to proof, and it bakes fast.

Can I use crunchy peanut butter?

Yes, I like the extra texture it brings. It adds little crunchy bits throughout the loaf.

How do I know when it's done?

I insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready.

Can I swap the oats?

Sure, I’ve used ground oats for a smoother loaf or left them out entirely. They do add a nice chew though.

How do I keep it moist?

I make sure not to overbake, and I wrap it while it’s still slightly warm to lock in the moisture.

Conclusion

This Peanut Butter Quick Bread has become a favorite of mine. It’s deliciously simple, easy to customize, and always comforting. Whether I’m enjoying it plain, with jam, or warmed up with a pat of butter, it never disappoints.

Peanut Butter Quick Bread

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Author: Sue
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 10 slices
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Peanut Butter Quick Bread is a moist, nutty, and sweet loaf that comes together easily without yeast. Perfect warm or toasted with jam for a nostalgic PB&J flavor.

Ingredients

1 cup milk
1 cup granulated sugar
1 cup peanut butter
2 eggs, room temperature
1½ cups flour
½ cup old-fashioned oats
1 tablespoon baking powder
½ teaspoon salt

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Instructions

Move the oven rack to the center and preheat to 350°F (175°C).
Lightly spray an 8×4‑inch loaf pan and line it with parchment paper.
In a blender or food processor, blend milk, sugar, peanut butter, and eggs until completely smooth (1–2 minutes).
Add flour, oats, baking powder, and salt; process until just combined and smooth.
Pour batter into prepared pan.
Bake for about 1 hour and 10 minutes, or until a toothpick comes out clean or with a few moist crumbs.
At the 50‑minute mark, check the top—if it’s browning too fast, shield loosely with foil.
Let the loaf rest in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.