Peanut Butter Bread

by Sabrina Snyder

Published on

32 Comments

4.56 from 9 votes
12 servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
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This Peanut Butter Bread is a delicious quick bread packed with tons of peanut butter flavor. Easy breakfast bread recipe with creamy peanut butter.

Quick Breads Recipes like Banana Bread are so easy and delicious we almost always have a fresh loaf in the kitchen. Who doesn’t love fresh baked bread in about an hour, especially when the flavor possibilities are endless?

Sliced Peanut Butter Bread in a stack

PEANUT BUTTER BREAD

There’s no doubt that quick bread is one of the best baking creations. Halfway between a poundcake and a loaf of bread, these breakfast breads are so tasty and versatile. You have probably had the classics like Pumpkin Bread and Zucchini Bread, but this Peanut Butter Bread recipe is perfect when you are looking for a little something else.

This Peanut Butter Bread is what happens when a peanut butter cookie dreams of being a breakfast bread. You just need a few common pantry ingredients, a heaping scoop of creamy peanut butter, a mixing bowl, and hour to get a delicious fresh baked peanut buttery bread. 

Rich, melt in your mouth, peanut butter flavor is in every bite of this bread recipe. It is perfect on its own as a snack, breakfast on the go, or with some sweet frosting for dessert. To make Peanut Butter Bread taste like a peanut butter and jelly sandwich, spread a spoonful of Strawberry Topping on a slice.

OTHER FUN AND DELICIOUS QUICK BREAD RECIPES

Enjoy this creamy peanut butter breakfast bread with coffee or a cold glass of milk. Frost a loaf of Peanut Butter Bread with Cream Cheese Frosting or Chocolate Ganache for a beautiful homemade holiday gift. This easy bread keeps well in the freezer. You can make a couple loaves at a time, one to eat right away and one to store for later.

This bread recipe is 100 percent peanut butter flavor, but just like other peanut butter baked goods, you can easily add other flavor combinations. I’ve included some ideas of what goes with peanut butter, like bananas and chocolate. I’d love to hear what you love to mix with peanut butter in the comments!

Note for Peanut Butter Bread:

While you can substitute other nut butters for this recipe, I don’t recommend using reduced fat peanut butter. You want a full fat nut butter to add moisture and give the best flavor. I prefer using natural peanut butter because it’s just ground peanuts, no extra oil or sugar.

Middle of Peanut Butter Bread

 

 

VARIATIONS ON PEANUT BUTTER BREAD

  • French Toast: Use this breakfast bread to make the most amazing sweet and savory french toast by substituting it in my French Toast recipe.
  • Nut Butters: Make this bread with different nut butters like almond butter, cashew butter, or even crunchy peanut butter.
  • Streusel Topping: Give your Peanut Butter Bread a streusel topping. Combine ½ cup flour, ½ cup brown sugar, ¼ cup unsalted butter, and 3 tablespoons creamy peanut butter until resembles a crumble. Top your batter with streusel before baking.
  • Mix-ins: Gently fold in a ¼ cup of your favorite baking chips like chocolate chips, peanut butter chips, or white chocolate chips. For some crunch, add a handful of roughly chopped peanuts to your batter.
  • Muffins: To make Peanut Butter Muffins, divide batter into a 12 cup muffin tin. Bake for 20-22 minutes, or until a toothpick comes out clean.
  • Bananas: Turn this into a Peanut Butter And Banana Bread by mixing 2 ripe bananas into the batter. Or serve Peanut Butter Bread with sliced bananas on top.

Elvis Peanut Butter Bread Sundae:

Turn this into a dessert The King would go crazy for! Start with a slice of Peanut Butter Bread with mashed bananas spread on top. Sprinkle with some cooked bacon crumbles. Top with a scoop or two of Vanilla Ice Cream and Salted Caramel Sauce and more bacon crumbles.

MORE BREAKFAST BREAD RECIPES

HOW TO STORE PEANUT BUTTER BREAD

  • Serve: This bread will stay moist and fresh at room temperature for up to 3 days wrapped tightly.
  • Store: Store Peanut Butter Bread in an airtight container in the refrigerator for up to a week.
  • Freeze: Cool your bread completely and wrap in plastic wrap. Freeze in a sealed container or freezer bag for up to 3 months.

Loaf of Peanut Butter Bread

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Dinner, then Dessert

Peanut Butter Bread

This Peanut Butter Bread is a delicious quick bread packed with tons of peanut butter flavor. Easy breakfast bread recipe with creamy peanut butter.
Yield 12 servings
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Author Sabrina Snyder
Peanut Butter Bread Sliced in a stack
PrintRate

Ingredients
 

  • 1/2 cup peanut butter
  • 1 cup whole milk
  • 1/3 cup brown sugar , packed
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions

  • Preheat oven to 350 degrees and spray a 9x4 loaf pan with baking spray.
  • Microwave the peanut butter on half power for 45 seconds to soften it, then in a large bowl whisk it together with the milk, brown sugar and egg until smooth.
  • Sift together flour, baking powder and salt and add it to the wet ingredients.
  • Whisk the dry and wet ingredients together until just combined then pour the batter into your loaf pan.
  • Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 181kcal | Carbohydrates: 25g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 261mg | Potassium: 200mg | Fiber: 1g | Sugar: 8g | Vitamin A: 55IU | Calcium: 67mg | Iron: 1mg
Keyword: Peanut Butter Bread

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Peanut Butter Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Baking for the first time,I doubled the recipe,Baking for a friend..I put brown sugar on top as well .

    Reply

  4. It sounded amazing so I made two loaves. After I tasted it, I immediately made 2 more to give to family (one for my son & one for my FIL). So delicious! Thanks for such a good & easy recipe.

    Reply

  5. I want to try it with whole wheat flour as well. What should the consistency normally be?

    Would adding heavy cream throw off the recipe? I’m new to baking and appreciate your advice. Thank you!

    Reply

  6. So I have my Granddaughters this weekend. And my oldest, age 8, dislikes peanut butter with a passion!!! She loves things like banana bread, pumpkin bread, etc. but I am tired of cooking the “normals” and went looking for bread recipes to cook them hot breakfast, as with school, they don’t always get to enjoy a “hot” breakfast. This Peanut Butter Bread was a home run for the 8 year old, 5 year old and almost 3 year old!! I wish I could give this 10 stars.

    All I altered was adding some M&M baking candies. YUMMY!!

    Thanks so very much for sharing this recipe with us!

    Reply

    1. Wow thank you so much for the review! I’m so glad you had such a great time with it and that the kids enjoyed it!

      Reply

  7. Thank you for sharing! I thought the recipe was very good. It is not very sweet which is my preference, though my family thought it demanded a heavy spread of Nutella or jam. When I make it again, I will add some vanilla and cinnamon to try to bring out the peanut butter flavor and sweetness a bit more.

    Reply

  12. Hey. This looks simple and an easy way to add just a tad bit of nutrition in a sweet bread. Great idea.
    I am a little confused, though. Your words say that you like to use Natural PB. The picture seems to show standard PB & the link you have to the PB to buy is standard Jif.
    Do you have success with both? Also, wondering if using natural would need to change the sugar amount, or vice versa.
    Thanks for so many of your great recipes!

    Reply

    1. You can use either as long as it’s not reduced fat peanut butter. I didn’t need to make any other adjustments but feel free to play around with it and see what works best for your taste. Enjoy!

      Reply

  13. Although quick and easy, this bread is really bland. I can’t taste any sweetness or the peanut butter.

    Reply

    1. Thank you for the recipe! I made a gluten&sugar-free version subbing with tapioca flour, goat milk and monk fruit powder instead of sugar, and used PB without any ingredients other than peanuts. It turned out great! More like a cake than bread. I’m thinking about trying it with almond butter and coconut milk too. I had it by itself or with apples as dessert. Thank you again. Praise to the Provider.

      Reply

    1. I haven’t tested it but you may need to adjust the liquid (or add water) when substituting with it as it has a higher protein content which could cause it to be dry. Try adding 1 teaspoon of water at a time until it’s the right consistency if you notice that’s an issue. I’d love to know how it turns out if you decide to try. Thanks!

      Reply

  15. This bread is so delicious. Can’t wait to make it for my grandkids. I love it spread with peanut butter on top for a quick breakfast or afternoon snack. Next time I will try it with Nutella. I like to freeze it in slices so that I can pull out what I need and the rest stays fresh. So glad I found this recipe.

    Reply

  16. Whoa! This peanut butter bread is so tasty and flavorful. I’ve never had peanut butter bread before, but it was worth the wait.

    Reply

  18. This looks delicious! We are peanut butter lovers, and I know this won’t last long in our house!

    Reply