January 24, 2024
Review RecipePeanut Butter Quick Bread
A sweet treat that’s easy to make, this moist and deliicous peanut butter bread can be enjoyed at any hour of the day.
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This drool-worthy peanut butter bread makes a great breakfast food, but you don’t have to limit it just to the morning — any time of the day is perfect. It’ll only take an hour, a few simple ingredients, and a blender before you can enjoy this delicious, fresh-baked, peanut buttery bread.
Peanut Butter Quick Bread Ingredients
This peanut butter quick bread recipe offers a blend of sweet and nutty flavors to create a delightful treat for peanut butter lovers.
With key ingredients like creamy peanut butter, granulated sugar for sweetness, old-fashioned oats for a rustic texture, and a touch of salt to balance the flavors, it results in a comforting and slightly chewy bread.
You’ll need:
- 1 cup of milk
- 1 cup of granulated sugar
- 1 cup of peanut butter
- 2 eggs, room temperature
- 1½ cups of flour
- ½ cup of old-fashioned oats
- 1 tablespoon of baking powder
- ½ teaspoon of salt
Substitutions And Additions
EGGS: Substitute eggs using a quarter cup (approximately 65 grams) of applesauce or a quarter cup of pureed bananas.
Be cautious, as substituting with these ingredients will change the end flavor slightly.
CHOCOLATE CHIPS: Add chocolate chips in with the batter. Add as many or as few as you prefer, and even try different flavors of chips, such as butterscotch or peanut butter chips.
NUTS: You can add peanuts to give this recipe a bit of crunch. Crush them and mix them into the batter or sprinkle a few on top.
MILK: You can substitute almond milk or other nut or soy milk varieties in this simple recipe, but the substituted milk may be a bit thinner, so add it slowly.
You may want to add a little less than one cup.
OUR RECIPE DEVELOPER SAYS
This recipe calls for room-temperature eggs. If you forgot to let yours sit out beforehand, run a bowl of warm (not hot) water and place your eggs in the shells inside the bowl for about 5 minutes.
How To Make Peanut Butter Bread
Our easy, step-by-step instructions will walk you through making the bread batter and baking it to perfection.
STEP ONE: Move the oven rack to the center of your oven. Preheat oven to 350°F.
STEP TWO: Prepare an 8×4-inch loaf pan by spraying the pan lightly with nonstick spray and then placing a piece of parchment paper into the pan.
PRO TIP:
If you want the peanut butter to slide out of the measuring cup easily, give the measuring cup a light coating of non-stick spray first.
STEP THREE: Pour the milk, sugar, peanut butter, and eggs into a heavy-duty blender or food processor.
Process for one to two minutes until a smooth batter forms. Adjust the time based on the strength of your appliance.
PRO TIP:
If you plan to use the same measuring cup for the milk and peanut butter, start with the milk, then add the peanut butter next, so it’s easier to measure your milk.
STEP FOUR: Next, add the flour, oats, baking powder, and salt to the wet ingredients. Process until smooth, about one minute.
PRO TIP:
If your appliance is lower wattage, add the dry ingredients gradually.
STEP FIVE: When your batter is smooth, pour the peanut butter mixture into the prepared loaf pan.
STEP SIX: Place in the oven and bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs on it.
PRO TIP:
Set a timer for 50 minutes. At that time, check the bread to make sure the top is not getting too brown. If it is, you can cover it loosely with aluminum foil. Then continue baking.
STEP SEVEN: Remove from the oven and let it rest in the pan for ten minutes on a cooling rack before removing.
STEP EIGHT: Allow the loaf to completely cool before slicing. Serve and enjoy!
How to Serve Peanut Butter Loaf
This yummy peanut butter loaf is just the thing to hit the spot any time of day.
Spread our strawberry freezer jam or raspberry freezer jam on top, and you have an instant peanut butter sandwich.
Add a warm mug of hot chocolate or a pumpkin spice latte to drink.
You can also try our soft and chewy peanut butter oatmeal cookies, and if that’s not enough peanut butter for you, our peanut butter lava cookies will satisfy your PB craving.
MORE BREAD RECIPES
How To Store Oatmeal Peanut Butter Bread
Now that you’ve enjoyed making this delicious peanut butter bread, let’s talk about how to store it to keep those flavors fresh and delightful.
MAKE AHEAD: If you want to plan ahead, you can absolutely prepare this peanut butter bread in advance.
Simply follow the recipe as usual, let the bread cool completely, and then wrap it tightly in plastic wrap or aluminum foil.
It can be stored at room temperature for up to two days before serving.
IN THE FRIDGE: Leftovers can be stored in an airtight container in the refrigerator for up to a week.
IN THE FREEZER: Freeze your loaf of bread in an airtight container for up to three months. You might want to wrap it in plastic wrap to help it stay fresh.
The Best Peanut Butter Bread Recipe!
QUICK AND EASY: This recipe is incredibly easy to follow, making it perfect for both beginners and experienced bakers alike. With minimal prep and no need for yeast or lengthy rising times, you can have freshly baked peanut butter bread on the table in no time.
RICH PEANUT BUTTER FLAVOR: The star ingredient, peanut butter, infuses the bread with a luscious, nutty taste that’s simply irresistible. It’s a dream come true for peanut butter enthusiasts, offering a delightful balance of sweetness and nuttiness.
After one short hour and a handful of pantry staples, this quick bread recipe rewards you with a soft, moist, and delicious nutty snack.
Your whole family will want to eat this peanut butter bread warm out of the oven. Top with your favorite jelly for an extra sweet treat!
Peanut Bread FAQ
Can this bread be frozen?
You can freeze this great recipe by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.
How do I know when this bread is done?
Use a toothpick inserted into the center of the bread. If the toothpick comes out clean, your bread is ready!
What makes loaf bread moist?
The addition of fats, whether oil or butter, in your loaf breads will result in moist bread.
What defines a quick bread?
A quick bread takes very little time to make and is most often prepared with a batter instead of dough.
Can I make bread with almond butter?
Almond butter would be a delicious alternative to peanut butter in this quick bread recipe.
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Peanut Butter Bread Recipe
A sweet treat that’s easy to make, this moist and deliicous peanut butter bread can be enjoyed at any hour of the day.
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 10 slices
Ingredients
- 1 cup milk
- 1 cup granulated sugar
- 1 cup peanut butter
- 2 eggs, room temperature
- 1½ cups flour
- ½ cup old fashioned oats
- 1 tablespoons baking powder
- ½ teaspoon salt
Instructions
- Move the oven rack to the center of the oven. Preheat the oven to 350°F.
- Prepare an 8×4 loaf pan by spraying the pan lightly with nonstick spray and then placing a piece of parchment paper into the pan.
- Using a heavy-duty blender or food processor, pour in the milk, sugar, peanut butter, and eggs. Process for 1 to 2 minutes until a smooth batter, depending on the strength of your appliance.
- Add in the flour, oats, baking powder, and salt then process until smooth which will take about 1 minute. If your appliance is lower wattage just add the dry ingredients gradually.
- Pour batter into the prepared loaf pan.
- Place in the oven and bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs on it.
- Remove from the oven and let rest in the pan for 10 minutes on a cooling rack before removing.
- Allow the peanut butter bread to completely cool before slicing and serving. There are so many delicious optional toppings for this bread! You can top it with peanut butter, jelly, sliced bananas, etc.
Video
Notes
- This recipe calls for room-temperature eggs. If you forgot to let yours sit out beforehand, run a bowl of warm (not hot) water and place your eggs in the shells inside the bowl for about 5 minutes.
- If you want the peanut butter to slide out of the measuring cup easily, give the measuring cup a light coating of non-stick spray first.
- If you plan to use the same measuring cup for the milk and peanut butter, start with the milk, then add the peanut butter next, so it’s easier to measure your milk.
- If your appliance is lower wattage, add the dry ingredients gradually.
- Set a timer for 50 minutes. At that time, check the bread to make sure the top is not getting too brown. If it is, you can cover it loosely with aluminum foil. Then continue baking.
Nutrition
Calories: 341kcal | Carbohydrates: 44g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 260mg | Potassium: 368mg | Fiber: 2g | Sugar: 24g | Vitamin A: 87IU | Calcium: 101mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
Our family loves this bread – it’s so delicious and easy to make!
Felicia says
Do you have to use the oats in this recipie
Layne Kangas says
I haven’t tried it without them so I am not sure how it will impact the recipe to not use them!
Carole D. Revers says
Could you make this bread in an electric bread maker?
Ariangelís says
OMG, this bread. I saw the recipe yesterday and immediately prepared it in my bread machine. It tastes amazing.
Layne Kangas says
Awesome! Do you have any tips for making it in the bread machine? We haven’t tested it out like that yet!
Ariangelís says
I used the cake or quick bread setting. I used the order suggested in the machine instructions (liquids first) and used your exact recipe.
Natasha says
Hey, I’m wondering if the oats have to be blended? I want the texture and if I put them in the vitamix they’re gonna be oatflour and lose the texture.
Layne Kangas says
We haven’t tested it without blending the oats so I am not sure how it will impact the final product. They do lose their texture when blended. Let me know if you try leaving them whole! 🙂
Pam Hussey says
Can you make this peanut butter lost in two separate loaf pans and decrease cooking to 35-40 minutes?
Layne Kangas says
I haven’t tried it that way, so I am not sure how it would turn out!
Peggy says
I made it in my Pampered Chef mini-loaf pan. It made 4 small loaves. I baked it for 40 minutes and it turned out fine.
Robin L Billings says
What type of flour do you use? Bread flour or All Purpose?
Layne Kangas says
We used all-purpose for this! Enjoy!
Farah says
Hi! I want to make this but I’m confused because you talk about substituting butter if needed but I don’t see any butter in the recipe.
Am I missing something?
This looks like something my dreams are made of and I can’t wait to make it
Layne Kangas says
That was a typo, sorry for the confusion – enjoy 🙂
Jessica says
The carbs say 44G. Is that per slice or the whole loaf? If it’s per slice, how many slices are in the loaf? I have a Type 1 diabetic child I’d love to make this for but I need accurate carbs.
Layne Kangas says
That is per slice. We did ten slices with our loaf.
Denise says
Do you think you could substitute lactose free milk? Also did you use whole milk?
Layne Kangas says
You could use whole or 2% milk – I would imagine you could substitute lactose-free milk but haven’t done it myself so I can’t say for 100% certain. Please let me know if you try it that way! Enjoy 🙂
SHARON PRINCE says
the batter was yummy!
Mom of 3 says
Can you opt out on the oats? Just curious! Thank you!
Layne Kangas says
I think it would drastically change the recipe. We haven’t tested it like that, so I’m not sure how well it would turn out!
Maeann says
Sounds yummy! One question… Under additions and substitutions it says you can use lard instead of butter but I don’t see butter in the recipe.. can you clarify this? Thank you!!
Layne Kangas says
Hey – we updated that as it was included in error 🙂 Thanks!
Alicia says
Instead of making this into a loaf. Could I do muffins and just adjust the time?
Layne Kangas says
You probably could but I haven’t tested it that way so I cannot tell you for sure details on it!
Beverly says
Can this be mixed with an electric mixer? Standing or hand-held?
Layne Kangas says
If you use an electric mixer, I think it will change the texture of the bread because it won’t make the oats as smooth. I didn’t test it like that so I can’t say for sure how it would turn out! 🙂
Robin says
We made this peanut butter bread this morning, followed the recipe exactly but, we used a hand mixer on high for about 60 seconds for the initial blend and had no trouble adding the dry ingredients. We also chose to add some mini chocolate chips. The bread took about 90 minutes to bake and came out moist and delicious! Thank you for sharing this recipe!
Lisa says
I just made a loaf of this smells wonderful bread. I haven’t sliced it yet as it hasn’t completely cooled. Mine didn’t rise like yours. It’s only about 2 1/2 inches tall. Any suggestions?
Andreas says
Buongiorno
I didn‘t see the baking temperature anywhere in the recipe, it‘s not 350 degrees ?!?
Thanx Andi
Layne Kangas says
Hi, Andi – it’s listed in step one of the recipe – 350 degrees. Enjoy!
Jana says
Did you use “normal” peanut butter? We use natural but unless that’s what you used I imagine it wouldn’t turn out the same…
Layne Kangas says
We did use regular peanut butter. I haven’t tested it with natural PB, so I am not sure how well it would turn out. I would assume it would impact the texture! If you test it, let me know! 🙂
Tanya says
Can you tell me whether you use self-raising or plain flour for this recipe please?
Layne Kangas says
Hi, Tanya – we used all-purpose flour for this recipe. Enjoy!
Jenn says
How do you store it after it cools
Layne Kangas says
IN THE FRIDGE: In an airtight container, leftovers can be stored in the refrigerator for up to a week.
IN THE FREEZER: Freeze in an airtight container for up to 3 months. You might want to wrap it in plastic wrap to help it stay fresh.
Enjoy 🙂
David Alexander says
Just wanted to make sure of the pan size (which is not as standard as 8 1/2 x 4 1/2 x 2 3/4-inch. I do have an 8 x 4 x 2 1/2-inch which has a 5-cup capacity (when filled with 5 cups of water). I want to make sure that 5-cup capacity is large enough and won’t overflow in the oven. Thank you!
Melissa says
Do you think you could use cup for cup gluten free flour?
Layne Kangas says
I would assume that would work! Please let me know if you try it! 🙂
Nikki says
Would this recipe work with almond flour?
Kindly,
Nikki
Layne Kangas says
Hi, Nikki – I haven’t tried that substitution so I am not sure how it would work. It might make the loaf too dry and crumbly without other adjustments!
Donna says
I have all ingredients but oats. Is there a substitute for the oats?
Layne Kangas says
Hi, Donna – we really recommend using the oats so that the texture turns out properly! Enjoy 🙂
Carla Hafner says
Can you use 2 cups of peanut butter instead of one cup for more of a peanut butter taste
Layne Kangas says
Hi, Carla – we haven’t tested it like that and I am not sure if it will impact the texture/consistency of the bread to do so. It does have a great peanut butter flavor as is!
Susan says
Do you think I can use downs in place of sugar?
Layne Kangas says
Hi, Susan – I’m not familiar with what you’re referring to so I’m not sure how it would turn out.
Didina Gnagnide Angorinie says
I made this using 250 gr of whole wheat flour in place of plain flour + oats, natural peanut butter and partially skimmed milk because that’s what I had. It was a little on the dry side but still very good. Next time I’d use whole milk and peanut butter with extra oils. Thank you for the recipe, very good for breakfast.
Lisa says
The peanut butter bread came out delicious!!! Thank you!
Lisa says
I made the peanut butter bread with my grand daughter and it came out delicious!!! Thank you!
Jill says
I always make a double batch because it disappears fast!
Gwyn says
I haven’t made this yet but is sounds delicious! Is there a reason you use food processor instead of stand mixer?
Layne Kangas says
Hi, Gwyn – it helps it reach a better consistency! Enjoy!
Tammy says
Would cutting back on sugar affect the recipe?
Layne Kangas says
Hi, Tammy – we haven’t tested it like that so I’m not sure if it would have any impact.
Georgianne says
Hi Tammy
Did you cut back on the sugar? If so, how did it turn out? I was thinking of doing the same thing.
Dina says
2 questions:
What can the sugar be substituted with?
Can sub the flour with GF?
Thanks
Layne Kangas says
Hi, Dina – it should be fine to use gluten-free flour. I think using a sugar alternative would be fine. Enjoy!
Rachel Galey says
Super easy, love smell while it was baking. My family loves it. I was trying to find a recipe because I just don’t eat, or make breakfast any more, and yet I am on a medicine that requires breakfast. This bread solves everything.
Maria Ramos says
Can I substitute Old Fashioned Oats with Quick Oats
Layne Kangas says
Hi, Maria – we recommend using the old-fashioned oats for this recipe as it will change the texture. Enjoy!
Lisa says
I’m excited to try this recipe. I’ve been reading a lot of recipes and baking some. I have learned from reading and trying that you can cut the sugar in half or use a regular or brown sugar substitute blend. Happy baking.
Lynda C.Winn says
Nowhere did I see a temperature to bake Peanut Butter Bread…just 1 hour 10 min.
Layne Kangas says
Hi, Lynda – it’s mentioned in step one, you’ll bake at 350*. Enjoy!
Marjorie O’Brien says
I love making quick breads from scratch, so I decided to give this recipe a try. This was my first time using my food processor, instead of my Kitchen Aid mixer, for this type of recipe. This bread is absolutely delicious and I will definitely be making it again! 😋
Diana says
I like it and it was very easy to make
Micah says
I made this recipe into mini muffins! They were a hit at a breakfast event at my church. I arranged them in a cute basket with a cheese cloth and served them with a jar of my favorite jam on the side. Several asked me for the recipe!
I put the batter into mini muffin tins with a mini cookie scooper. REMEMBER to spray it with some cooking oil first!!! And baked at 350 for 12 minutes or till they pass the toothpick test.
A new favorite recipe for a quick and simple snack in my house.
Deb says
Just wondering how chocolate chips might be if added. Has anyone tried it?
Layne Kangas says
Hi, Deb – I would add one cup. Enjoy!
Charlotte Kearn says
I saw this recipe this morning, made it a few hours later and just ate my first slice. It’s really good, I made a peanut butter and jam sandwich ( yes, more peanut butter). It’s a keeper for sure, I plan on making toast in the morning with it. My husband also had a PB & J sandwich, he said yep, keep making this.
Latisha says
I blended the oats separately and added it to the dry ingredients, then mixed the wet separate cause I don’t have a big mixer and just combined the wet and dry mixture. I also added 3 table spoons of vegetable oil and it turn out perfect. Not to sweet and moist just right for my toddler.