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.
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.