This peanut butter bread is a no-yeast, no-knead quick bread that requires little effort. All ingredients are mixed together in a bowl and poured into a loaf pan. The bread is baked in the oven for an hour.
This delicious, family-friendly bread uses whole wheat flour, all-purpose flour, peanut butter, brown sugar, butter and a few other baking ingredients to make an easy homemade bread.
This quick bread can be sliced into thin pieces and served as toast for breakfast or in sandwiches for lunch.
Easy Quick Bread Recipe
- This is a quick bread made with no yeast. Just mix the ingredients together and bake. No kneading the dough or any other time-consuming steps.
- The budget-friendly recipe uses simple pantry ingredients. A homemade loaf will cost less than $2 to make, uses healthier ingredients than store-bought loaves and this recipe contains no unwanted preservatives.
- Kids love this bread! It has a subtle peanut butter flavor and is great to make sandwiches with and pack for lunches.
- Slices can be toasted and served with butter, jam or peanut butter. Or use our 12 healthy breakfast toast ideas for inspiration. Fresh bread slices can also be used for sandwiches or to make french toast.
- Slice the bread thin to create an easy healthy sandwich bread.
- For more quick bread recipes (no yeast or kneading required) try our whole wheat zucchini bread, and the savory herb quick bread which is great with soup or pasta.
- We love using peanut butter recipes (or nut butter) because it’s budget-friendly and healthy. Some of our favorites include our 3-ingredient cereal bars, six flavors of no-bake energy balls, and the kid-friendly chocolate rice crispy squares.
Recipe Ingredients
PEANUT BUTTER: This recipe uses ⅓ cup of peanut butter. Any kind of smooth peanut butter will work. Feel free to substitute with other nut butter like almond, cashew, and hazelnut. To make this recipe nut-free choose SunButter made with sunflower seeds.
DRY INGREDIENTS: A blend of all-purpose white flour and whole wheat flour makes this bread hearty fluffy and wholesome. This is combined with baking soda, baking powder, and salt.
WET INGREDIENTS: Brown sugar, egg, milk and softened butter add moisture to the bread recipe.
VARIATIONS: Add 1 cup of chocolate chips, raisins, chopped nuts, or seeds for added crunch and texture. Make a streusel topping out of sugar, peanut butter, and a bit of flour. This can be sprinkled on top of the batter and baked for a deliciously sweet topping. Feel free to substitute peanut butter with almond butter or sunflower seed butter.
How To Make Peanut Butter Loaf
Just a few simple ingredients and this recipe is put together fast. Here’s a quick overview with full detailed instructions in the recipe card at the bottom of this post.
- Beat butter, sugar, and peanut butter together with a hand mixer or in a food processor.
- Mix flours, baking soda, baking powder, and salt separately in a mixing bowl.
- Add a bit of milk to the peanut butter mixture and beat with a hand mixer. Now add ⅓ of flour and mix in. Keep repeating with the milk and flour mixture until all ingredients form a smooth brown bread batter.
- Pour into a greased bread pan. Bake edges are golden brown and a toothpick comes out clean when poked in the center.
- Cool on a wire baking rack then cut into individual slices.
Recipe Tips
- Choose a smooth creamy peanut butter for this recipe. This will produce the best quality results.
- I found that the top of my bread was starting to darken too fast, while the inside center was still raw. While baking, I loosely covered the top with aluminum foil to prevent too much browning or edges burning.
- Be sure to grease the loaf pan before adding the wet batter. You can use a nonstick spray or lightly grease with butter and a paper towel.
- Use a serrated bread knife for bread slices. This will help to create the sharpest cuts without breaking the loaf in the process.
Storing The Bread
The leftover loaf of bread can be stored in an airtight container or covered in plastic wrap. For longer-lasting bread, store in the fridge for up to 5 days or freezer for up to 6 months.
You can help to prevent freezer burn by wrapping the bread in parchment paper and then placing it in a freezer bag. Remove as much air as possible and seal tightly.
Slices can be thawed by wrapping them in a paper towel and microwaving for 15-20 seconds. Frozen slices can also be added straight to the toaster using the “frozen option".
More Loaf + Bread Recipes
- Strawberry Banana Bread takes a classic banana bread recipe and adds fresh strawberries.
- Pumpkin Raisin Loaf is so easy with the perfect Fall Flavors.
- Oatmeal Blueberry Breakfast Loaf is a healthy grab-and-go breakfast idea.
- One Bowl Banana Bread requires only one bowl for mixing.
- Chickpea Flour Banana Bread contains no refined flour and is high in protein.
Peanut Butter Bread
Ingredients
- ⅓ cup peanut butter
- 2 tablespoon unsalted butter - softened at room temperature
- 1 cup brown sugar
- 1 egg
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk - regular whole milk, almond milk, soy milk, oat milk etc
Instructions
- Preheat the oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray (or grease with butter). Set aside.
- In a large bowl, mix together the peanut butter, brown sugar, egg and butter. Beat until smooth.
- Add all purpose flour, whole wheat flour, baking soda, baking powder and salt to a separate bowl and stir together.
- Pour ¼ cup of the milk into the wet ingredients and mix together with the electric mixer.
- Add ⅓ of the dry ingredients to the batter and mix together with the hand mixer.
- Add another ¼ cup of milk to the batter and mix together. Add another ⅓ of the dry ingredients and mix. Keep repeating until all ingredients are mixed together.The smooth batter will be a little sticky from the peanut butter.
- Use a spatula to help scoop the batter into a prepared loaf pan.
- Gently tap the loaf pan on the counter 2-3 times (this helps to remove air bubbles inside), and smooth the top surface with a spatula.Bake the loaf for 50-60 minutes, or until a toothpick comes out clean when poked through the center of the loaf.Cover with aluminum foil if edges are starting to darken too fast and loaf still needs to bake.
- Remove from oven and let sit 10 minutes before transferring to a rack to cool completely. Use a bread knife to cut into thin slices.
- Serve with your favorite spread on top or use for sandwiches. Enjoy!
Recipe Notes:
- Leftover peanut butter bread can be stored in an airtight bag or container. For longer-lasting bread, store in the fridge for up to 5 days or freezer for up to 6 months.
- You can help to prevent freezer burn by wrapping the bread in a piece of parchment paper and then placing it in a freezer bag. Remove as much air as possible and seal tightly.
- Slices can be thawed by wrapping in a paper towel and microwaving 15-20 seconds. Frozen slices can also be added straight to the toaster using the "frozen option."
- Choose smooth peanut butter for this recipe. This will produce the best quality results.
- I found that the top of my bread was starting to darken too fast, while the inside center was still raw. While baking, I loosely covered the top with aluminum foil to prevent too much browning or edges burning.
- Be sure to grease the loaf pan before adding the wet batter. You can use a nonstick cooking spray or lightly grease with butter and a paper towel.
- Use a serrated bread knife to slice the bread. This will help to create the sharpest cuts without breaking the loaf in the process.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Paige says
I am not a fan of anything peanut butter outside of peanut butter by itself! Lol I am weird I know! But this does sound intriguing especially with some peanut butter on top of the bread too! I bet my fiance would love it!