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Peanut Butter Bread

close up of peanut butter bread with peanut butter spread on
A sweet treat that’s easy to make, this bread incorporates the salty-sweet flavor of peanut butter into a soft, moist, delicious bread that can be enjoyed at any hour of the day.
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Table of Contents
  1. PEANUT BUTTER BREAD INGREDIENTS
  2. HOW TO MAKE THIS PEANUT BUTTER BREAD RECIPE
  3. STORAGE
  4. MORE RECIPES YOU'LL LOVE
  5. JUMP TO RECIPE

Drool-worthy peanut butter bread makes a great breakfast food, but this peanut butter loaf recipe is something that can be enjoyed at all hours of the day. It’ll only take an hour before you can enjoy a delicious, fresh-baked, peanut buttery bread. Creamy peanut butter, flour, milk, and other simple ingredients are combined in a blender to make a fun surprise for your next family breakfast!

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 are sure to satisfy your PB craving!

close up shot of peanut butter bread loaf with a slice taken off

MORE PEANUT BUTTER RECIPES:
Peanut Butter Brownies | Chocolate Peanut Butter Lasagna


PEANUT BUTTER BREAD INGREDIENTS

peanut butter bread raw ingredients that are labeled

You will need: 

  • 1 cup milk
  • 1 cup granulated sugar
  • 1 cup peanut butter
  • 2 eggs, room temperature
  • 1 ½ cups flour
  • ½ cup old fashioned oats
  • 1 tablespoon baking powder
  • ½ teaspoon salt

SUBSTITUTIONS AND ADDITIONS

Egg: Substitute eggs using ¼ cup (approximately 65 grams) of applesauce or ¼ 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.

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 or other nut or soy milk varieties in this recipe, but the substitute milk may be a bit thinner, so add it slowly. You may want to add a little less than 1 cup.

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HOW TO MAKE THIS PEANUT BUTTER BREAD RECIPE

PRO TIP: This recipe calls for room temperature eggs. If you forgot to let yours sit out beforehand, run a bowl of warm water and place your eggs (in the shells) inside the bowl for about 5 minutes. The water should be like a warm bath for a child – not too hot! You don’t want to cook the eggs.

STEP ONE: To prepare, move the oven rack to the center of your oven. Preheat to 350 degrees.

STEP TWO: 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.

STEP THREE: Pour the milk, sugar, peanut butter, and eggs into a heavy-duty blender or food processor. Process for 1 to 2 minutes until a smooth batter forms. Adjust the time based on the strength of your appliance.

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.

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.

peanut butter bread process shot of before and after ingredients are mixed in a blender

STEP FOUR: Next add the flour, oats, baking powder, and salt to the mix. Again, process until smooth, about 1 minute.

PRO TIP: If your appliance is lower wattage, add the dry ingredients gradually.

peanut butter bread process shot of before and after ingredients are mixed in a blender

STEP FIVE: When your batter is smooth, pour it into the prepared loaf pan.

peanut butter bread process shot of batter in a 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 foil. Then continue baking.

STEP SEVEN: Remove from the oven and let it rest in the pan for 10 minutes on a cooling rack before removing.

peanut butter bread process shot of after cake is baked

 STEP EIGHT: Allow the loaf to completely cool before slicing! Serve and enjoy!

STORAGE

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. 

close up overhead shot of a loaf and slice of peanut butter bread with a side of peanut butter

After one short hour, this recipe rewards you with a soft, moist, and delicious nutty snack that could make even Paula Deen jealous. 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!

MORE RECIPES YOU’LL LOVE

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close up of peanut butter bread with peanut butter spread on

Peanut Butter Bread

5 from 6 votes
A sweet treat that’s easy to make, this bread incorporates the salty-sweet flavor of peanut butter into a soft, moist, delicious bread that 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
  • 1 1/2 cups flour
  • 1/2 cup old fashioned oats
  • 1 tbsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Move the oven rack to the center of the oven. Preheat the oven to 350 degrees
  • 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.
    TIP: Set a timer for 50 minutes and check the bread to make sure the top is not getting too brown. If it is getting too brown, you can cover it loosely with foil. Then continue baking.
  • 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

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
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Proudly Prepared by the Spaceships Kitchen

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    Comments

  1. Ariangelís says

    5 stars
    OMG, this bread. I saw the recipe yesterday and immediately prepared it in my bread machine. It tastes amazing.

      • 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.

  2. 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! 🙂

  3. Pam Hussey says

    Can you make this peanut butter lost in two separate loaf pans and decrease cooking to 35-40 minutes?

  4. 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

  5. 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

      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 🙂

  6. 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

      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! 🙂

  7. Robin says

    5 stars
    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!

  8. 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?

  9. Andreas says

    Buongiorno

    I didn‘t see the baking temperature anywhere in the recipe, it‘s not 350 degrees ?!?

    Thanx Andi

  10. 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! 🙂

    • 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 🙂

  11. 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!

    • 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!

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