Peanut Butter Bread Recipe
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This delicious, peanut butter bread is a wonderfully nutty option for breakfast toast, french toast and more!
This wonderful bread is made without yeast and requires no rising time. Simply mix all the ingredients and bake!
What Is Peanut Butter Bread?
This bread, usually made without yeast and rising times (but not always), has peanut butter as it’s main ingredient. While the flavor is indeed that of peanuts, the strength of peanut flavor varies from recipe to recipe. Some can be quite bland and more like a sandwich bread. Others can be more like a sweet bread, while still others have a strong peanut flavor that can easily be enjoyed as toast with jam for breakfast.
Types Of Peanut Butter Bread
There are many variations to this type of bread. Some of them are:
- Peanut Butter Banana – Add in 1 mashed, ripe banana to this recipe.
- Peanut Butter Streusel – Make a streusel and top the bread with it before baking. You’ll want to make the bread a bit sweeter as well. Up the sweetener content in this recipe to a ¼ or ⅓ cup, depending on how sweet you want it.
- Peanut Butter Chocolate Chip – To this recipe, change the sweetener measurement to a ½ cup and add 1 cup dark chocolate chips.
- Peanut Butter Apple – Add 1 medium grated apple to the batter along with 2 tsp. cinnamon, and up the sweetener measurement to ⅓ cup.
- Low Carb Bread – Change the recipe to this: 1 cup peanut butter, 5 large eggs, 1 tsp. baking soda, 1 tsp. ground cinnamon and ½ tsp. pure liquid stevia. Do not add any of the other ingredients. Simply mix and follow the rest of the directions. Reduce heat to 325 F. and bake for 35-40 minutes.
What You’ll Need
1 cup peanut butter – Only use a natural peanut butter for the bread. Avoid any peanut butters that have added oils or sugars. If you look at the ingredient list, you should only see peanuts listed. And maybe some salt. But nothing else. This is better for overall health as well as the flavor of the finished loaf of bread.
1 cup unsweetened almond milk – You can use any milk you have on hand. Almond milk is just what I had handy.
2 tbsp. granular sweetener – I used xylitol because that’s what works best for my blood sugar. But you can use any sweetener you prefer. Sucanat, coconut sugar and monk fruit are all good choices here.
3 large eggs – It’s best if these are room temperature, but I’ve made this with cold eggs too, and it does just fine.
1 ½ cups oat flour – If this needs to be gluten free, make sure you get a package labeled as such. You can also grind your own oats in a processor. But you might not get as fine of a grind. This won’t hurt your bread, but it might be just a hint coarser than with store-bought flour.
1 tbsp. baking powder – Make sure this is fresh or newer baking powder. Old stuff won’t do a good job in leavening your bread.
1 tsp. salt – I used pink Himalaya salt, but use whatever fine salt you have. The only salt to avoid is coarse salt.
How To Make Peanut Butter Bread
Preheat oven to 350F. and line a standard loaf pan with parchment. Spray with oil, using an oil sprayer.
Mix all ingredient together until smooth.
Pour into a parchment-lined loaf pan.
Tap the pan gently on your word surface to settle the batter in the pan.
Bake at 350 F. for about 40-45 minutes. The bread is done when a knife or toothpick inserted in the center pulls out clean. Cool completely.
Slice and serve.
How To Store Peanut Butter Bread
Make sure to keep this bread in the fridge. Keep it well wrapped so it doesn’t dry out.
Can You Freeze This Bread?
Absolutely! Wrap it well and store in the freezer for up to 3 months.
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Peanut Butter Bread Recipe
Recipe updated 3/11/21. See Low Carb version under “Types Of Peanut Butter Bread”, above for the original, flour-free version.
Peanut Butter Bread Recipe
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- Standard Loaf Pan
Ingredients
- 1 cup peanut butter (no sugar added)
- 1 cup unsweetened almond milk
- 2 tbsp. granular sweetener
- 3 large eggs
- 1½ cups oat flour
- 1 tsp. baking soda
- 1 tsp. salt
Instructions
- Preheat oven to 350F and line a standard loaf pan with parchment. Spray with oil, using an oil sprayer.
- Mix all ingredient together until smooth.
- Pour into a parchment-lined loaf pan.
- Tap the pan gently on your word surface to settle the batter in the pan.
- Bake at 350 F. for about 40-45 minutes. The bread is done when a knife or toothpick inserted in the center pulls out clean. Cool completely.
- Slice and serve.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted 10/21/15.
Holy cow this sounds so amazing! I can’t believe how few ingredients there are!
Bethany – Ya, it’s pretty easy to make! I hope you enjoy it! 🙂
This recipe doesn’t say how much flour to use… am I missing it?
Dpaulad – There is not flour. It’s a flourless recipe. 🙂 I know it doesn’t seem like it will work without it, but it will. Promise.
Would you be able to use Almond Butter instead of PB for a lower carb option? Thanks!
Misty – Sure!
Just wondering, since I am “counting calories” and on a strict clean eating diet… Would you by chance know how many calories or nutrient facts about this recipe? I am bread obsessed & this looks too DIE for!!!! Just wondering how many slices I could have without feeling… ya know… the guilt!
Kaylee – I no longer offer that info, but I can highly recommend MyFitnessPal.com. Their calculator is super easy to use!
Hi what is a cup equal to in grams or other measures ?
Kerry – A cup is 8 ounces. Does that help?
No flour of any kind in this? This must taste very eggy…yes?
Patrick – Nope, no flour. And I didn’t taste any egg at all. 🙂
I was wondering if you could substitute the eggs for bananas or applesauce and get a similar effect…my son is not able to have eggs. Thanks
Tiffany – I haven’t tried it so it’s hard to say. The only thing you could do is give it a try. Let me know how it goes if you do!
I think I am going to try using flax eggs stead of eggs.
Lauren – Let me know how it turns out!
Can this recipe be made in muffin cups instead of a loaf pan? If so, how long would it need to bake?
Mindy – I don’t see why not. The baking time would be reduced, but I’m not sure by how long. I would check them at the 20 minute mark and then every 2-4 minutes after that.
I changed it up a bit and substituted the peanut butter with a nut butter that consisted of equal parts: raw unsalted sunflower seeds, raw unsalted pistachios and raw unsalted cashews which I ground to a smooth nut butter in the food processor, (to simplify, I did a cup of each), I omitted both the cinnamon and any of the sweetner options. I included the baking soda and the 5 eggs and also added 1/2 teaspoon of baking powder. This bread is a WINNER! It has a neutral flavor (taste) and sort of a green tint because of the pistachios. I have tried this recipe with almond butter (that I ‘ve ground up myself)…but the flavor (taste) has a bit to be desired, very “off” tasting…(I won’t be using almond butter again).
Thank you for the recipe, IT’S A KEEPER!
Dy – Great! I’m so glad it all worked out! 😀
Do you think if a little yeast was used it would be lighter?
Wendy – I’m not sure that would help here. Plus, you’d most likely be able to taste the yeast. Even in smaller amounts.
This may be a weird question. I’ve made two loaves now, & both rise sort of oddly. They’re lopsided & it’s almost like the top (sort of) center rises (too quickly?) & cracks around the edges like it could come apart almost. So hard to explain ? I cook in a convection oven. Never had any bread do this before. It tastes fine…texture seems fine…just definitely not a “pretty” loaf.
Christy – Hmmm… I haven’t heard that before. Maybe it’s the pan? Or maybe the way it works in convection? I baked mine in a regular oven, so that could be the difference. This isn’t exactly a “normal” bread dough, so even a slight change could make a difference.
When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to expand or rise.
Two other websites include vinegar, but your recipe does not. Is baking soda really needed?
June – I haven’t tried it without. You could give it a shot. Please let me know what the results are if you do. I just know that the way I made it works for me. Sorry I can’t be more help.
I must be missing something. This recipe calls for Oat flour. Lots of comments about “no flour”??? Is it possible to use Almond flour instead of the Oat flour?
Nancy – Under “Types Of Peanut Butter Bread”, See the “low carb” version. I reworked this recipe to try out different variations.