Peanut butter bread is simple to make using common pantry ingredients. This slightly sweet, savory quick bread is perfect for snacking, toasting and topping with jelly, or using in peanut butter and jelly sandwiches.
Why this recipe works
This peanut butter quick bread yields a tender, moist crumb and an appealing balance of salty and sweet. It relies on pantry staples and does not require yeast, so it comes together quickly—think of it as a peanut butter twist on classic quick breads like banana bread. The peanut butter provides flavor and richness while the baking powder gives the loaf its rise, producing a soft texture without lengthy proofing times.
Peanut butter bread has a long history as an affordable, filling baked good when shelf-stable ingredients were valued for their nutrition and convenience. Today it remains a versatile loaf: enjoy it warm or cooled, sliced and toasted, spread with jelly, or served alongside coffee or tea.
Ingredients you will need
Below are the ingredients used in this peanut butter bread. Exact measurements and a printable recipe are listed in the recipe card at the end of the article.
Ingredient info and substitution suggestions
Sugar: Light brown sugar adds moisture and a subtle caramel note. If you prefer a cleaner sweetness, substitute 3/4 cup granulated white sugar.
Peanut Butter: Use regular creamy peanut butter (for example, labeled as creamy commercial-style). Natural peanut butter often separates and can be thinner, which changes the texture of this loaf.
Optional additions: Stirring in 1 cup of semi-sweet chocolate chips turns this into a chocolate peanut butter loaf. Chopped nuts or a sprinkle of flaky salt on top are other simple options.
How to make peanut butter bread
These step-by-step photos show the process. The printable recipe with exact quantities and full instructions appears below.
- Preheat the oven to 350°F (175°C). Grease an 8.5 x 4.5 inch loaf pan with butter or cooking spray.
- In a large bowl, combine 1 cup creamy sweetened peanut butter and 2/3 cup light brown sugar. Beat until smooth.
- Beat in 2 large eggs, 1 cup whole milk, and 1/2 tablespoon pure vanilla extract until the mixture is smooth and uniform.
- Fold or beat in 1 3/4 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Mix just until incorporated—avoid over-mixing to keep the bread tender.
- Transfer the batter to the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 55–65 minutes. Oven times vary, so begin checking at about 50 minutes.
- Allow the loaf to cool in the pan for about 30 minutes, then remove it and finish cooling on a wire rack before slicing.
Frequently asked questions & expert tips
Can I add chocolate chips?
Yes. Add about 1 cup of semi-sweet chocolate chips to the batter for a chocolate-peanut butter variation.
How should I store peanut butter bread?
Store cooled bread in an airtight container at room temperature for 3–4 days. Refrigerate for up to a week if you prefer a chilled loaf.
Can I freeze the bread?
Yes. Wrap the whole loaf tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag or container for up to 3 months. You can also freeze individual slices: flash-freeze them on a tray, then transfer to a sealed bag to prevent sticking.
Can I use a different size pan?
This recipe is written for an 8.5 x 4.5 inch loaf pan. If using a slightly larger or smaller pan, baking time will vary—test for doneness with a toothpick.
Serving suggestions
Serve this peanut butter bread as an on-the-go snack, a quick breakfast with tea or coffee, or a light dessert. It toasts well—try it warm with butter or spread with jam for a nostalgic peanut butter and jelly twist. Leftover slices make convenient additions to lunchboxes or afternoon snacks.
More quick bread recipes
- Apple bread
- Peach bread
- Pineapple quick bread
- Cantaloupe quick bread
- Chocolate chip banana bread
- Ice cream bread
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Peanut Butter Bread
Peanut butter bread offers a slightly sweet, savory base with a tender crumb and distinct peanut butter flavor in every bite.
Details
Course: Breads, Breakfast | Cuisine: American | Servings: 16 (1 loaf) | Total time: about 1 hour 10 minutes | Calories: ~201 per slice
Ingredients
- 1 cup creamy sweetened peanut butter (commercial creamy style)
- 2/3 cup light brown sugar, lightly packed (or 3/4 cup granulated sugar)
- 2 large eggs
- 1 cup whole milk
- 1/2 tablespoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
Things you’ll need
- 8.5 x 4.5 inch loaf pan
- Hand mixer or sturdy whisk
- Mixing bowls
- Wire cooling rack
Before you begin
- Use regular creamy peanut butter for best texture; natural peanut butters are often too thin.
- To make chocolate peanut butter bread, fold in 1 cup semi-sweet chocolate chips.
- Store cooled slices in an airtight container at room temperature for 3–4 days or refrigerate for up to one week.
- To freeze, wrap tightly and freeze whole or slice and flash-freeze before bagging to prevent sticking.
Instructions
- Preheat oven to 350°F (175°C). Grease the loaf pan.
- Beat peanut butter and brown sugar together until combined. Add eggs, milk, and vanilla and beat until smooth.
- Add flour, baking powder, and salt, and mix until just combined. Do not over-mix.
- Pour batter into the prepared pan and bake 55–65 minutes, or until a toothpick comes out clean.
- Cool in pan 30 minutes, then transfer to a wire rack to finish cooling before slicing.
Nutrition (approx. per slice)
Calories: 201 | Carbohydrates: 24 g | Protein: 6 g | Fat: 9 g | Sugar: 11 g
These recipes are tested in a conventional oven. Oven temperatures and bake times can vary; using an oven thermometer can help ensure accurate results. If using a toaster oven or smaller countertop oven, monitor baking times closely and adjust as needed.