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
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.
Notes
- Use crunchy peanut butter for added texture.
- Don’t overbake to retain moisture.
- For a flavor twist, add cinnamon or nutmeg.
- Store in an airtight container to extend freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
