| | |

Peanut Butter Bread

ByJo-Anna Rooney Posted Updated
Jump to Recipe

This Peanut Butter Bread is a tender and delicious bread! Rich with peanut butter flavour, this bread is delicious with jam.

If you love peanut butter then you will absolutely love this Peanut Butter Bread! This easy quick bread recipe is so peanut-buttery and rich and moist and scrumptious.

Peanut Butter Bread {A Pretty Life}

This bread is the best! The kids and my husband loved it with raspberry jam and bananas, and I loved it just plain! You should make some. No, really you should. Like right now. You will thank me. And your house will smell divine while this loaf is baking…like bakery delicious!

Peanut Butter Bread {A Pretty Life}

Peanut Butter Bread Recipe Tips:

  • PAN SIZE: I use a standard loaf pan (1 lb. Pan: 8″ x 4 1/2″ x 2 3/4″ high)
  • PREPARE THE PAN: Make sure to line your loaf pan with parchment paper or spray it with a baking oil spray.
  • LET IT REST: Allow the loaf to rest for at least 1 hour before eating it.
  • STORAGE: Keep in an airtight container or wrap in plastic wrap so that this loaf doesn’t dry out. There’s no need to put it in the fridge, it’s fine at room temperature for up to 3 days.
  • FREEZING: This loaf freezes well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.
  • OPTIONS: Feel free to add 1/2 cup chocolate chips to the batter!
Peanut Butter Bread {A Pretty Life}

Serving Suggestion:

This bread is great served with jam. Serve individual slices with raspberry jam or strawberry jam for a delicious snack or for breakfast!

Print

Peanut Butter Bread

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This Peanut Butter Bread is a tender and delicious bread! Rich with peanut butter flavour, this bread is delicious with jam.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Loaf
  • Method: Baking

Ingredients

Units Scale
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 cup creamy peanut butter
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup milk (2% milk or whole milk)

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Prepare a 1 lb loaf pan (~ 9 x 5 x 3): either grease it, or line with parchment paper.
  3. In a large bowl whisk the flour, baking powder and salt. Set aside.
  4. Using an electric mixer cream together the butter and sugars.
  5. Then add the peanut butter, egg and vanilla into the butter/sugar. Mix well.
  6. Slowly add the dry ingredients, and combine. The mixture will be dry, but don’t worry.
  7. Pour in the milk slowly, and combine.
  8. Pour the batter into a prepared loaf pan.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
  10. Let cool completely.

Keywords: peanut butter bread, peanut butter loaf

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

More Peanut Butter Recipes

SEE ALL PEANUT BUTTER

Cakes, loaves, dips, cheesecake and more.

Don’t forget to pin this for later!

Share now!
This Peanut Butter Bread is a tender and delicious bread! Rich with peanut butter flavour, this bread is delicious with jam.

Have a delicious day!

Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

43 Comments

  6. Hi Jo
    Found you through my friend Sandy.
    I never cook, so humor me here. I saw this bread and couldn’t resist trying. In 25 yrs. I’ve never run out of peanut butter. Today was the day. I had 1/2 cup left, so I made up the other 1/2 with Nutella. It’s baking now. I’ll let you know how it turns out : )
    Love from Canada
    xoxo

    Reply

  14. Oh My Goodness! I saw this on Made by Monday and just HAD to try it. So, I made a double batch (we LOVE peanut butter). It turned out SO VERY Delicious! Melt in our mouth good! Thank you!!!!!

    Reply

  18. I didn’t have creamy peanut butter so I used crunchy. I can’t wait to try it!! It is in the oven cooking now!

    Reply

    1. That’s a good question – I wondered it myself, and ended up buying the regular stuff because I was concerned about the consistency difference between the two – the separation that happens with natural peanut butter kind of worried me a bit. If you’ve got natural peanut butter, maybe it’s worth a try? If you try this, let me know how it turned out!
      Jo-Anna

      Reply

    2. I finally made it this week with the natural peanut butter… I even added a little splash of vegetable oil in with the butter, but it still came out a bit too dry and crumbly. Definitely regular peanut butter next time!

      Reply

  27. Hi there… I saw this on Pinterest a couple of weeks ago and made it today. It was pretty good. I like that it wasn’t too sweet. It was perfect for me. I don’t have a sweet tooth at all, but this had just the right amount of sweetness for this “non-sweet tooth” kind of gal. My kiddies liked it too, so it’s a winner in my book. I’ll be posting about it on my blog! Thanks so much for sharing the recipe!

    Reply

  28. I made some earlier and just had a still warm slice with raspberry jam – SO GOOD! My boyfriend loves it too, and the house smells like peanut butter, which is AWESOME!!! -Suzanna

    Reply

  29. Hi there. Fairly new to baking. I tried this recipe and I absolutely LOVE the flavor but it came out a bit crumbly for me… no one else seems to be posting anything but positive things so I’m thinking I might have done something wrong.. any suggestions for the next time I try it?

    Reply

    1. Not sure what you might have done wrong (maybe nothing!)…the loaf is a little more crumbly than other loaves like banana bread. If it’s really crumbly, maybe add a teensy bit more milk (a tsp at a time to the batter)?
      Hope that helps!
      Jo-Anna

      Reply

  31. Sooo…I baked a gluten-free, dairy-free, egg-free version of this today which worked out just fine so I thought I’d share my substitutions: 1 c. of coconut milk for the cow’s milk, 1/4 c. margarine instead of butter, Celimix egg replacer (1 tbsp. powder to 4 tbsp. water for the one egg), 2 c. Bob’s Red Mill gluten-free flour for the regular flour, 1 1/2 tsp. xantham gum. Everyone in my family has tried it and given it their stamp of approval.

    Reply

  32. This sounds so good. I can’t want to try this. Only thing is I try to avoid eating sugars unless its honey or raw agave. Do you think I can use that instead of the regular and brown sugar? Does anyone have any ideas on how to replace brown sugar? Thanks!

    Reply

  33. HI,
    I AM THRILLED TO FIND YOUR BLOG. I WILL PICK UP EXTRA PEANUT BUTTER THIS WEEK. HA!
    THANK YOU SO MUCH FOR SHARING.
    PS
    DO YOU HAVE ANY TASTY DIABETIC RECIPES?

    Reply

    1. I’m thrilled you found it too Pam! Also, I’m not really sure which of my recipes would be good for a diabetic diet, but I do have many delicious and healthy recipes you can try! Just have a look under my recipe tabs and I’m sure there will be something! 🙂

      Reply