Peanut Butter Bread

I love baking this easy Peanut Butter Bread in less than an hour. It is soft, rich, and packed with that classic peanut butter flavor I can never resist. I only use 6 simple ingredients like eggs, flour, sugar, milk, and vanilla, making it perfect for breakfast with coffee or as a sweet afternoon snack.

Peanut butter has always been one of my favorite flavors since I was a kid. I used to spread it on almost everything, as long as my mom was watching, of course! That is probably why you will find plenty of recipes using peanut butter as the main ingredient on my blog. From my creamy peanut butter fudge to my delicious peanut butter pie, which happens to be my kids’ favorite, I think they might have inherited my love for all things PB.

My recipe has such a wonderful peanut butter flavor wrapped in a soft and moist loaf that is perfect for snacking or breakfast. The best part is that I can have it warm on the table in less than an hour. Most days, I prepare the ingredients the night before, and in the morning, I just preheat the oven and mix everything together. By the time the coffee is ready and everyone wakes up, the smell of fresh peanut butter bread fills the kitchen, and my family enjoys a warm and comforting slice. Now let me show you how I make it.

Why you will love this recipe 

• All the flavor from simple stuff: I make this peanut butter bread with just a few pantry staples like flour, eggs, milk, and sugar, and it always comes out soft, rich, and full of nutty flavor.
• Breakfast, snack, or anytime treat: I love having a warm slice with my morning coffee or packing one for my kids as an after-school snack. It fits perfectly into busy days and always adds a nice boost of energy when I need something sweet.
• Soft, moist, and peanut buttery: The texture is light and fluffy, and the peanut butter flavor is amazing. It bakes in under an hour and tastes wonderfully rich and comforting.
• The loaf everyone asks for: This bread is gone pretty quickly in my house because everyone wants a slice. I usually bake an extra loaf to freeze so we have it ready for another lazy morning or quick snack.

What you will need

• Peanut butter: I use creamy Jif because it makes the bread smooth and rich. Any good-quality peanut butter works just fine for this recipe.
• Whole milk: I like using whole milk for a soft texture, but almond milk or any kind you prefer will work too.
• Brown sugar: I always pack the brown sugar tightly for the right sweetness and moisture.
• White sugar: I add a little granulated sugar to balance the flavor.
• Eggs: I use large eggs at room temperature.
• Flour: I stick with all-purpose flour, but almond flour or your favorite blend also works well.
• Baking powder: I use baking powder to help the bread rise perfectly. Baking soda will not give the same result.
• Salt and vanilla: I add a pinch of salt and a splash of vanilla for flavor.

How to make

1. Prep and Mix: I start by preheating the oven to 350 degrees F and spraying a 4-inch loaf pan with nonstick spray. Then, I soften the peanut butter in the microwave for about 45 seconds at half power before whisking it together with the egg, sugars, and milk in a large bowl until smooth.

2. Add the vanilla: I stir in the vanilla to bring all the flavors together.

3. Combine wet and dry: I sift the dry ingredients in a separate bowl, then slowly add them to the peanut butter mixture. I mix just until everything comes together into a smooth batter.

4. Bake the bread: I whisk the batter just until everything is combined, then pour it into the greased loaf pan. I bake it for about 50 to 55 minutes, until a toothpick comes out clean from the center, then let it cool completely on a wire rack before slicing and serving.

Expert tip

Warm the peanut butter

The key for making the best peanut butter bread is to warm the peanut butter before mixing it in. When it is a little soft, it blends so much easier with the rest of the ingredients. The batter comes together smoothly, and the bread bakes up soft and light every time. It is such a simple trick, but trust me, it really makes the bread taste better.

More tips to consider:

• I like to add a small pan of water to the oven to help keep the bread moist while it bakes. It makes the texture soft and tender.
• When I use a 5-inch loaf pan, I lower the baking time by about 10 minutes. I start checking it at 40 minutes and keep an eye on it every few minutes.
• For easy removal, I place a piece of parchment paper inside the greased pan. It helps lift the bread out smoothly once it is baked.
• If I use a glass pan, I bake the bread for 5 to 10 extra minutes. Glass takes longer to heat, so this helps it bake evenly.

Recipe variations and add-ins:

• Chocolate chip loaf: I add about 1/2 cup of chocolate chips to the batter for a sweet touch. The chocolate melts slightly and makes each slice super delicious.
• Banana mix bread: I mash 1 ripe banana and stir it into the batter. It makes the bread soft and adds a gentle fruity flavor that goes great with peanut butter.
• Nutty peanut crunch: I mix in about 1/2 cup of chopped peanuts or walnuts. The crunch adds a fun texture and a rich nutty taste.
• Cinnamon swirl loaf: I sprinkle 2 tablespoons of cinnamon sugar in the center of the batter and swirl it lightly with a knife. It bakes into a sweet and warm layer that everyone loves.
• Mini muffin bites: I scoop the batter into a muffin tin, filling each about three-quarters full. They bake in around 20 minutes and make the perfect snack for kids.

Serving suggestions:

When I bake this peanut butter bread, I love pairing it with a warm drink, especially my London fog latte or a cozy pumpkin spice latte. On weekends, I usually make a pot of coffee for my husband and a few lattes for the rest of us, and we enjoy thick slices of the bread while chatting about our week.

For family brunches or small gatherings, I like serving it with my chocolate chip pumpkin bread along with some strawberry sauce or a bowl of fresh whipped cream made from my easy whipped cream recipe. The kids usually spread the cream right on top of their slice, while I keep mine plain and soft.

How to store leftovers:

• Store: I wrap the leftover bread in plastic wrap or foil, then place it in a container to keep it fresh for up to 4 days. Sometimes I slice it first so it is easier to grab a piece when we want a quick snack.
• Freeze: I also like freezing this bread, and it keeps well for up to 3 months. I wrap it tightly to protect it from freezer burn.
• Thaw: When I am ready to serve it again, I let it thaw in the refrigerator overnight.
• Reheat: I warm the slices in the microwave for a few seconds or just serve them at room temperature. Both ways taste delicious.

Frequently asked questions

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