Why spread peanut butter on bread when you can bake it right in? This yeastless homemade Peanut Butter Bread is an old-fashioned, comforting loaf with a rich peanut butter flavor. It’s dense and satisfying, perfect for a quick breakfast, a protein-packed snack, or a nostalgic treat paired with a swipe of grape jelly or a smear of chocolate-hazelnut spread.
This simple loaf comes from a vintage farmhouse-style recipe and is perfect for home bakers who want a straightforward, yeast-free bread. Unlike light quick breads, this peanut butter bread has a thicker, more dough-like texture that slices nicely and holds up well to spreads. It’s a great way to add protein to lunches, snack boxes, or after-school plates without the sticky spreading step.
Peanut Butter Bread Recipe
This recipe is easy to follow and uses pantry staples: flour, baking powder, a little sugar, peanut butter, milk, and salt. The method is uncomplicated: combine dry ingredients, mix peanut butter into milk, combine into a dense dough, and bake until golden and set. The resulting loaf is moist, slightly sweet, and nutty, with enough heft to satisfy hungry kids and adults alike.
Serving suggestions: slice and spread with grape jam for a classic peanut butter and jelly flavor, or use Nutella or another chocolate-hazelnut spread for a chocolatey variation. Toasted slices are lovely topped with a pat of butter or a drizzle of honey. The loaf also freezes well: slice and freeze individual pieces for convenient breakfasts or snacks.
This versatile bread can be customized: stir in a handful of chopped peanuts for texture, fold in a few tablespoons of mini chocolate chips, or swap half the milk for buttermilk for a tangier crumb. For a slightly sweeter loaf, increase the sugar by a couple of tablespoons. If you prefer a lighter crumb, use a well-whisked peanut butter that is easy to blend with the milk.
What is a Slow Oven?
Older recipes often reference a “slow oven.” For modern baking, a slow oven typically falls between 300°F and 350°F. Temperature guides commonly used by home bakers are:
Very slow oven: 250°–300°F
Slow oven: 300°–350°F
Moderate oven: 350°–400°F
Hot oven: 400°–450°F
Very hot oven: 450°–550°F
For this peanut butter bread, a 350°F (175°C) conventional oven works well. If using a convection oven, reduce the temperature to about 325°F (165°C) and check for doneness a few minutes earlier.
Recipe Tips
- Spray the measuring cup with non-stick cooking spray before measuring peanut butter to make it easier to pour and remove.
- The dough will be thick—more like a yeast bread dough than a typical quick-bread batter—so expect to stir rather than pour.
- Grease and lightly flour the loaf pan, then tap out excess flour so the loaf releases cleanly after baking.
- Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs when the bread is ready.
- Allow the loaf to cool in the pan for 10–15 minutes, then turn it out onto a rack to cool completely before slicing to get clean slices.
How to Make Peanut Butter Bread
- Sift or whisk the dry ingredients together so the baking powder and salt are evenly distributed through the flour.
- Add the peanut butter to the milk and mix until smooth and evenly combined. This helps the peanut butter dissolve into the mixture rather than clumping.
- Combine the peanut butter mixture with the dry ingredients. Stir thoroughly until fully incorporated. The mixture will be thick and dough-like.
- Transfer the dough to a greased and floured loaf pan, smoothing the top. Bake in a 350°F oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool slightly in the pan, then turn out onto a wire rack to cool completely before slicing.
Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 2/3 cup peanut butter
- 1 cup milk
Instructions
- Sift or whisk together the flour, baking powder, salt, and sugar.
- Stir the peanut butter into the milk until smooth, then add that mixture to the dry ingredients.
- Mix well until a uniform, thick dough forms. Transfer to a greased and floured loaf pan.
- Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool before slicing.
Notes
- To make removing peanut butter from the measuring cup easier, spray lightly with non-stick spray first.
- The dough is dense—expect a heavier loaf than standard quick breads.
- Greasing and lightly flouring the pan helps prevent sticking and ensures a smooth release.
Serving Ideas
Serve thick slices with grape jelly for a classic flavor, spread with Nutella for a chocolatey twist, or warm and top with butter and honey. For a savory approach, pair slices with sliced bananas and a sprinkle of flaky sea salt. This bread is also portable and works well in lunchboxes—slice it and wrap pieces individually for quick snacks.
If you try this recipe, consider experimenting with add-ins like chopped peanuts, cinnamon, or a handful of chocolate chips to make the loaf your own. It’s an easy, nostalgic recipe that brings peanut butter to the center of the loaf—no spreading necessary.