Peanut Butter Bread Recipe
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Peanut Butter Bread Recipe, (yes, you read that correctly) is perfect for breakfast or as snack as is made with the help of a blender.
The blender in our home gets quite a workout. On a regular basis it spins away creating smoothies, sauces or salsa, but last week I used it to blend together a batter for Peanut Butter Bread. Yes, bread. Peanut Butter Bread. Oh my word.
It was a recipe I found in the cookbook that accompanied our new blender. I just had to give it a try. The recipe basically jumped off the page and said “You’ve gotta give me a try. Like now.” So I did. But cake or bread batter in a blender? Could it be as easy as a few whirls, with simple cleanup of one container? Yep. It was. Really.
The Peanut Butter Bread recipe turned out mighty fine. It’s the perfect bread to go along with breakfast or brunch or just a snack. Toast it a bit and top it with some jelly perhaps? Or even, get this, more peanut butter? Crazy. You should definitely give it a whirl soon. I know the smoothies will have to share the blender time now that I’ve discovered the ease of preparing batters with a blender.
We do like our blender. Over the years, we’ve had a few bite the dust and not be able to handle the workload. So we’ve been spoiled with owning a fantastic Blendtec blender for several years now. As I have mentioned before, our blender has been a workhorse in our kitchen. It would be sad to not have one to whip up smoothies, salsas, dips, salad dressings, and soup bases, not to mention milkshakes. Milkshakes!!! I need a milkshake. But first, the Peanut Butter Bread. Pass the jelly, will ya?
I hope you enjoy this easy bread recipe. Here are some other peanut butter recipes I know you will enjoy:
- Chocolate Peanut Butter Cheesecake Bars Recipe
- Peanut Butter Cup Blondie Recipe
- Peanut Butter Cake with Dark Chocolate Icing Recipe
- Peanut Butter Blossoms Recipe
- Chocolate Peanut Butter Balls Recipe
- Peanut Butter Chocolate Milkshake Recipe
Now, for that recipe …
Peanut Butter Bread Recipe
Peanut Butter Bread
This super simple bread prepared with a blender is perfect for breakfast or snack time.
Ingredients
- 1 cup fat-free milk
- 2 large eggs
- 2⁄3 cup granulated sugar
- 1 cup peanut butter
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 3⁄4 cups all-purpose flour
Instructions
- Preheat oven to 350-degrees F.
- Add milk, eggs, sugar, and peanut butter to blender jar. Secure lid and blend until smooth.
- Add remaining ingredients and secure lid. Pulse a few times until flour is incorporated.
- Pour batter into greased 9-x-5-inch loaf pan. Bake for 50 minutes or until wooden toothpick inserted comes out clean.
Originally published October 13, 2013.
(Blendtec supplied me with a blender. I was not compensated in any other way. As always, all opinions are my own.)
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I just made this with Oat milk, cashew butter and Celtic sea salt. In the days of 2020 quarantine, I just used what’s in my cupboards. Thanks for the recipe! It’s awesome!
We made it and it swelled up like crazy! Have not tried so dont know how it tastes, but smelled good!
5 star recipe! We’re vegan, so I made this with oat milk, flax eggs, and natural peanut butter. OH. MY….It’s awesome!!! Top it with some jelly and it’s so much like eating PBJ! Love it!!!
This bread is awesome! Based on the other comments I reduced the flour to 1.25 cups, made it in my Ninja blender, and it came out absolutely perfect. The batter looked *exactly* like the picture. I used and glass bread pan and baked it for the full 50 minutes, and it was just a touch overdone but still delicious. Sliced beautifully, fluffy and not overly sweet. Just perfect!
Anyone try this with whole wheat flour?
Almond milk will work but add about 1/3 cup more. I added 1/2 cup of semi sweet chocolate minis. It is very moist and delicious!
I just tried this bread and I found I had to add water to the batter it was so thick. I stuck to the recipe and I had to stop because smoke was coming out of the blender. It is still in the oven so we will see what happens. I noticed that the so-called LARGE eggs are not so large any more, and perhaps my peanut butter was a little thick for the recipe.
Used this recipe to make muffins, put chocolate chips in the batter, also put Nutella in some. Came out great. Just have to adjust the baking time.
Very good! ❤️ Made just as recipe instructed, using unsweetened almond milk.
Mixed easily with hand-held mixer, having softened peanut butter for 30 seconds in microwave.
Will definitely make again!
Has anyone tried it with gluten free flour? I did but it went pretty flat. Tasted fine. Texture pretty good.. I use a blend of different gluten free flours and generally don’t have any problem. But little rise?
Great recipe! Bread is nice, not too sweet. I added sea salt and caramel baking chips that I had on hand. I used an electric mixer instead of a blender and it worked great. I had to bake an extra 15 minutes or so because the center was quite wet/ raw, possibly due to the baking chips I used. Thanks for the recipe!
I used almond milk and Einkorn flour and it turned out great!
Thank you so much!!! I made this recipe for a kids cooking show I do because this recipe is simple and easy and so different!!! Wanted to thank you immediately for this recipe.
I agree the cooking time is a little off… mine wasn’t ready at 50 minutes but another 7-8 minutes did the trick. Also, it’s so important to let the bread rest for at least 45 minutes before cutting into it. I feel badly for the person who cooked it for over an hour… the only other thing I can think of is the type of PB. Even Amy’s photo of the batter looked different than mine. Mine was thicker.
As a matter of fact I put a video on my Instagram page if anyone wants to see me do this recipe. jill.lawrence.33 THANKS AMY!!!!! Chef Jill
Short and sweet (literally). Straightforward recipe. I swapped some ingredients, used a ninja 3 speed blender (some scraping of the sides/top of blade required throughout, but only about twice), and used a 9 inch round cake pan. Same bake time/temperature. I also *added* about a cup of *concord grape jelly* to the mix. The texture and taste were awesome!
INGREDIENT SWAPS and ADDITIONS:
1 cup plant-milk (Almond milk on hand)
6-8 tablespoons (3/8 to 1/2 cup) of aquafaba (liquid from canned garbanzo beans/chickpeas)
1/2 cup of agave nectar (which I could have skipped considering the last minute addition of jelly)
1 cup creamy/smooth peanut butter
1 teaspoon table salt
1 tablespoon baking powder
1 cup all-purpose flour
1 cup of oat flour (blended from whole oats)
I had no parchment paper on hand, so I oiled the cake pan well with grapeseed oil. This resulted in a nice crust to complement the firm, yet gooey interior. Sliced like a pie, or whichever way suits you, this would be a great handheld and mess-free alternative to traditional pb&j to pack for lunch/snack.