Bake a loaf of this nostalgic Peanut Butter Bread for a nutty, comforting treat! Made with pantry staples like flour, milk and baking powder, this Depression-era recipe delivers big peanut butter flavor. Perfect for breakfast, snacking or even dessert topped with jam or banana slices. Easy instructions for soft, moist bread every time.
Can I use a different type of milk?
Yes, you can substitute the milk called for in the recipe with any kind of milk you prefer – dairy or non-dairy milk alternatives like almond, oat or soy milk will work. Just make sure to use the same quantity.
How should I store the peanut butter bread?
The bread will keep at room temperature for 2-3 days when stored in an airtight container or bag. For longer storage, you can refrigerate the loaf for up to 1 week. You can also slice and freeze the bread for up to 3 months.
Can I add mix-ins to the batter?
Absolutely! Feel free to fold in 1/2 to 1 cup of mix-ins to the batter like chocolate chips, dried fruit, nuts or even crispy cooked bacon. Just be careful not to over-mix.
How can I make this recipe vegan?
To make a vegan version, substitute the milk with a non-dairy milk like almond or soy milk. Replace the egg with 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) or a store-bought vegan egg replacer. Use an unsweetened non-dairy peanut butter.
Peanut Butter Bread
Yield: One 9×5 inch loaf
Ingredients:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 4 teaspoons (16g) baking powder
- 1/2 teaspoon (3g) salt
- 1 1/3 cups (315ml) milk
- 1/2 cup (125g) peanut butter (crunchy or smooth)
Instructions:
- Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter or non-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder and salt until well combined.
- Create a well in the center of the dry ingredients. Pour in the milk and peanut butter.
- Using a wooden spoon or rubber spatula, stir the mixture together until a smooth, thick batter forms. Avoid over-mixing.
- Scoop the batter into the prepared loaf pan and use a spatula to level the top. Recipe by Ineskohl.info
- Bake for 55-65 minutes, rotating the pan halfway through baking. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and allow the bread to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
- Serve the peanut butter bread plain or toasted with your favorite toppings like jam, banana slices or crispy bacon.
Tips:
- Use natural peanut butter for the best flavor and texture. The oils tend to separate in natural peanut butter, so be sure to stir it really well before measuring it out. The peanut butter is what gives this bread its incredible nutty taste.
- Don’t over-mix the batter once you add the wet ingredients. Gently fold just until the dry ingredients are moistened to keep the bread light and tender. Over-mixing can lead to a dense, tough texture.
- Consider adding some crunchy mix-ins like chopped peanuts, chocolate chips or dried fruit to the batter for bonus flavor and texture.
- For a sweeter peanut butter bread, you can increase the sugar to 1/3 cup or use sweetened peanut butter like Jif or Skippy.
- Let the baked loaf cool completely before slicing into it. I know it’s tempting, but slicing it too soon can cause the bread to get gummy in the middle.
- This bread makes amazing toast! Slice it thick, pop it in the toaster and spread on a layer of peanut butter, jam, honey or Nutella. A drizzle of honey is also fantastic.
- Wrap individual slices or the full loaf tightly and freeze for longer storage. You can thaw slices as needed for a quick peanut butter bread “fix.”
Notes:
- For a sweeter bread, use sweetened peanut butter or increase the sugar to 1/3 cup.
- Crunchy peanut butter will give you a nutty, crunchy texture while smooth peanut butter results in a softer bread.
- Bake time may need to be adjusted depending on your oven. Check for doneness at 50 minutes.
