Peanut Butter Bread

Who knew five simple pantry ingredients could create something so magical? This peanut butter bread is what happens when your favorite childhood sandwich transforms into a warm, comforting loaf that’s equally perfect for breakfast, snack time, or dessert. The best part? You probably have everything you need to make it right now.

The texture is what makes this bread truly special – slightly dense yet tender, with a rich peanut butter flavor that permeates every bite. It’s not too sweet, making it versatile enough to pair with both savory and sweet toppings. And that subtle nutty aroma that fills your kitchen while it bakes? That’s just a bonus that’ll have everyone asking what’s in the oven.

Ingredients

For the bread:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg, room temperature
• 1 cup whole milk
• 3/4 cup peanut butter

For serving:

• Grape jelly, optional

Steps

1. Preheat your oven to 350°F (175°C). Thoroughly grease an 8×4-inch loaf pan, making sure to get into all corners to prevent sticking. For extra insurance against sticking, you can line the bottom with parchment paper with overhanging sides.
2. In a large bowl, whisk together the 2 cups flour, 1/3 cup sugar, 2 teaspoons baking powder, and 1 teaspoon salt until well combined. Whisking the dry ingredients separately helps ensure even distribution of the leavening agents for a properly risen loaf.
3. In a separate medium bowl, whisk the 1 large egg until lightly beaten, about 10 seconds. Add the 1 cup whole milk and 3/4 cup peanut butter. Whisk vigorously until the mixture is smooth and no large peanut butter lumps remain, about 1-2 minutes. The peanut butter may resist incorporating at first, but persistence pays off.
4. Pour the wet ingredients into the flour mixture. Using a rubber spatula, gently fold everything together just until no dry flour remains visible, about 12-15 folds. The batter will be thick and slightly lumpy – this is perfect! Over-mixing will develop too much gluten, resulting in a tough bread.
5. Transfer the batter to your prepared loaf pan, using the spatula to smooth the top into an even layer. Tap the pan firmly against the counter 2-3 times to release any large air bubbles trapped in the batter.
6. Bake in the preheated oven for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean with just a few moist crumbs. If the top begins browning too quickly after 30 minutes, loosely tent with aluminum foil for the remaining bake time.
7. Once baked, place the pan on a wire cooling rack for exactly 10 minutes – this cooling period allows the structure to set while still warm enough to release easily. Then, run a butter knife around the edges and carefully invert to remove the bread from the pan. Place right-side up on the wire rack to cool completely, about 2 hours.
8. Slice with a serrated knife once cooled and serve with grape jelly if desired. The slight saltiness of the bread pairs wonderfully with the sweet jelly, recreating that classic PB&J flavor in a new form.

Smart Swaps

• Use natural peanut butter instead of conventional for a less sweet, more intensely nutty flavor
• Substitute 1/2 cup whole wheat flour for the same amount of all-purpose for added fiber and nuttiness
• Try almond butter or sunflower seed butter for those with peanut allergies (same measurement)
• Use unsweetened almond milk instead of whole milk for a dairy-free version

Make It Diabetes-Friendly

• Replace the 1/3 cup sugar with 1/4 cup Swerve Granular or allulose (reduces carbs by approximately 8g per slice)
• Use 1 3/4 cups almond flour plus 1/4 cup coconut flour instead of all-purpose flour (reduces carbs by approximately 15g per slice)
• Serve with sugar-free jelly that uses erythritol or stevia (saves 10g carbs per tablespoon)
• Enjoy with a protein source to further reduce glycemic impact
• Keep portions to a 1/2-inch slice (approximately 9g net carbs per serving with above modifications)

Pro Tips

• For the best texture, use creamy peanut butter rather than chunky
• Don’t skip bringing the egg to room temperature – cold eggs don’t incorporate as well
• The bread keeps fresh at room temperature for 3 days when wrapped tightly in plastic wrap
• Freeze individual slices for up to 3 months – reheat in the toaster for a quick breakfast