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Peanut butter bread is moist, rich and bursting with peanut butter flavor. Add chocolate chips or spread peanut butter onto this quick bread and enjoy it for breakfast or as a snack!
Peanut Butter Bread
All these years I’ve been baking and I’ve never made or even tried peanut butter bread!
Banana Bread is one of my favorites so if I am going to make a quick bread, that’s my go-to.
But once I tried peanut butter bread, I realized it’s a contender for the top spot in my heart against banana bread!
If you want to add chocolate chips to this recipe, DO IT! It tastes like a giant reese’s cup then!
Peanut Butter Loaf Recipe Ingredients
creamy peanut butter: adds flavor
granulated sugar & brown sugar: adds sweetness and flavor
egg: binds the batter together by providing structure
vegetable oil: adds fat and moisture
buttermilk: makes the bread moist & fluffy
vanilla extract: adds flavor
all purpose flour: flour is necessary to build structure
baking powder: helps to leaven and lift the batter
salt: just a pinch to balance the sweetness and enhances the other flavor
How to make peanut butter bread
- Combine the peanut butter, granulated sugar and brown sugar with electric mixer.
- Add in eggs, buttermilk and vanilla extract.
- Add the dry ingredients.
- Pour batter into the prepared pan and bake.
Total Time Required for this Peanut Butter Bread Recipe
- 5-10 minutes to prep the batter
- Bake for 60-70 minutes at 350ºF
- 30-60 minutes to cool
Peanut Butter Quick Bread Pro Tips
Tip #1 – Do Not Over Mix the Batter
- I have been guilty of this myself and I am learning to be okay with lumps in my batter. For quick bread, do not use your electric mixer to beat in the dry ingredients, using a spatula and mixing by hand will give you more control. “Mix just until incorporated” means mixing the dry ingredients with the wet ingredients until you can just no longer see any flour streaks. Yes, you should still scrape the sides and the bottom of the bowl, but do that as you’re mixing in the flour.
Tip #2 – Be careful to not over bake the bread
- Sometimes the bread can trick you, it can look done on the outside but still be doughy in the middle. That’s when tenting the bread with aluminum foil comes in handy. It protects the top from becoming too brown, overcooked or crusty.
Tip #3 – Know what size loaf pan you have
- There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes.
How to properly measure flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry peanut butter bread.
Peanut Bread Recipe Variations
- Crumb Topping. Take these blueberry muffins to the next level by topping them with our ultimate crumb topping.
- Nuts. Add in ½ cup of chopped nuts.
- Extra Cinnamon. Add in ½ cup of cinnamon chips.
- Zest it up a bit. If you like a fresh, zesty taste, try adding the zest of a lemon to your muffin batter.
Gluten free peanut butter bread
I have made this bread multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. You can also try another brand of gluten free all purpose flour. Be sure to measure the flour properly.
How to store Peanut Butter Bread
To Freeze:
Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.
To Thaw:
To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.
How long does Peanut Butter Quick Bread last at room temperature?
Peanut butter quick bread can typically last for about 2 to 3 days when stored at room temperature in an airtight container or wrapped tightly in plastic wrap.
Does Peanut Bread need to be refrigerated?
Peanut butter bread can last a couple of days at room temperature if well-sealed, but for longer storage, especially beyond 2-3 days, it’s better to refrigerate it.
More like this recipe for Peanut Butter Bread
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Quick Peanut Butter Bread
Ingredients
- 1 cup creamy peanut butter, not natural
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
Instructions
- Preheat the oven to 350º F. In a large mixing bowl, beat together the peanut butter, sugar and brown sugar with an electric mixer until combined, 1-2 minutes.
- Beat in the eggs, buttermilk and vanilla extract, mix briefly. Gradually add the flour, baking powder, and salt, mixing on low to prevent over mixing. Be sure to mix just until combined.
- Spray a loaf pan (either 9×5 or 8.5×4.5 – it’s important to know what size pan you have) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula.
- Place the pan in the center of the oven and bake for 45 minutes. After 45 minutes check to see if the bread is browning too much. If so, tent the bread with aluminum foil and bake for 10-20 more minutes. **If you didn’t tent at 45 minutes, check again at 55 minutes, then tent, and bake for 10 additional minutes or until a toothpick inserted in the center comes out clean.
- The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is.
- Allow the loaf to cool completely before slicing or removing it from the pan.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Made it this weekend….. soooo dry. Any suggestions?
Hi Ara! Would type of pan (dark and size) did you bake it in? Did you spoon and level the flour?
Made it in standard size loaf pan, but took forever to get done. Should it be large loaf pan?
Hi Judith!
There’s two popular loaf pan sizes – 9×5 and 8.5×4. – which did you use? Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking.
Tastes great, BUT got so hard had to cut it off. I tented it like suggested, any other ideas, or did I do something wrong??
Thanks
What got hard? The whole loaf? Have you checked your oven temperature recently?
I added peanut butter chips to the batter and sprinkled some on top. I had to bake it 30 minutes longer than time stated in recipe, but it was worth it. 😊
HI ,CAN I USED BUTTERMILK INSTEAD OF SOUR CREAM, MY COUNTRY DOSEN’T HAVE THAT PRODUCT, IM FROM TRINIDAD AND TOBAGO IN THE WEST INDIES ..
Why do you never put the exact pan size down, 4×8 or 9×5 ? It is always use a regular size pan, or use your judgment what size you need, this is non sense. You are supposed to be the ones with knowledge, write down the size, you want us to buy your cookbooks, comment on your recipes, at least be reasonable.
Hi Brenda! There’s two popular loaf pan sizes – 9×5 and 8.5×4.5. Even though the numbers are similar, the pans actually differ in size by 15%. The 8.5×4.5 pan will yield a tall, more domed bread and will take 5-10 minutes longer when baking. The total suggested bake time for a 8.5×4.5 inch pan is 65-70 minutes and 9×5 inch pan is 60-65 minutes.
What happened to the original recipe that used sour cream? It was a great recipe and buttermilk is so expensive and hard to find. Where can I find the original?
Hi Christa!
I retested this recipe and we found that we liked using buttermilk instead of the previous sour cream and milk mixture. Here is the original recipe ingredients:
1 cup creamy peanut butter not natural
⅓ cup granulated sugar
⅓ cup brown sugar
2 large eggs
¾ cup milk I used skim
½ cup sour cream
1 tsp vanilla extract
2 cups all purpose flour
1 tbsp baking powder
¼ tsp salt
I live in Australia & all of our cup/ tsp/tbls measurements are different from yours. As I only bake by weights, do you have conversions to weight? Thanks
This was a very easy recipe, to put together, most ingredients are already in the pantry. I used crunchy pb, because I had it on hand, I added mini chocolate chips, which worked perfectly with this batter. I followed the baking instructions, as listed, and it turned out perfectly!!! I gifted it to a friend, and she was delighted. Now I’ll have to make one, for my family ;)
How many chocolate chips do I add. Whole bag?
I suggest 2 cups of chocolate chips!