Peanut Butter Bread
Peanut Butter Bread
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.
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 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!
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!
Peanut Butter Bread
Ingredients
- 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
- Preheat your oven to 350 degrees F.
- Prepare a 1 lb loaf pan (~ 9 x 5 x 3): either grease it, or line with parchment paper.
- In a large bowl whisk the flour, baking powder and salt. Set aside.
- Using an electric mixer cream together the butter and sugars.
- Then add the peanut butter, egg and vanilla into the butter/sugar. Mix well.
- Slowly add the dry ingredients, and combine. The mixture will be dry, but don’t worry.
- Pour in the milk slowly, and combine.
- Pour the batter into a prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool completely.
More Peanut Butter Recipes
Cakes, loaves, dips, cheesecake and more.
Don’t forget to pin this for later!
Have a delicious day!
Very funny! Let’s just say I’m not overweight, lol! Everything in moderation right?! 😉
Jo-Anna
Mmm, peanut butter! 😀
I ran across this in the morning, and made it quick and easy. 30 minute to put together, and it was cooked before my husband woke up! Huge success! Absolutely divine!
Made this in the morning for breakfast, before my husband woke up, and it smelt amazing in the oven, and tastes even better! Absolutely divine!
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!
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
I LOVE comments like this! I’m so happy you liked it!
Jo-Anna
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?
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
I’m going to try a gluten-free, dairy-free version of this, I’ll let you know how it turns out.
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.
Love it! Thank you for sharing the GF version…I think I just might try this one myself!! 🙂
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!