Peanut Butter Bread Recipe
A super easy Peanut Butter Bread recipe, perfect for breakfast or as snack made with 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 new blender cookbook. 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.
The Peanut Butter Bread recipe turned out mighty fine. It’s the perfect breakfast bread, toasted a bit and topped with some jelly perhaps? 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’ve been spoiled with owning a fantastic Blendtec blender for about 3 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 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, and here are some other peanut butter recipes I know you’ll 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
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
Directions:
- 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.
Recipe from Blendtec.
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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.Is the flour 1 3/4 cups ?
Hey Rachael,
Yes! It’s 1 3/4 cups.
I’m glad you asked. I just added an extra space to clear up any confusion. Happy baking!
This bread was very yummy. Just the right amount if sweetness. I really enjoyed it! Thanks for sharing!
Hello C,
I’m so glad you enjoyed it. It’s the perfect amount of sweetness for breakfast (and to still be able to add some jelly without it getting too sweet).
I will try tomorrow with a little cinnamon & honey. I posted to my Pinterest for safekeeping 😉 I will be making again.
Oh my gosh cinnamon and honey sounds amazing!! I know what I’m having with tea tomorrow 😀
What is the texture like on this? Is it like bread or more like cake?
I think it is more like a bread. It’s great toasted with more peanut butter or jelly spread on it for breakfast!
It’s got a crust like bread but it’s soft like cake inside. Not too sweet like a dessert would be but a good breakfast bread. Holds up to being cut with a knife.
Mine just came out of the oven! It rose high and is gorgeous! The house smells wonderful! The bread is moist and tastes great with butter, jelly, AND Nutella! I have to say though, I’m jealous of your blender! I did everything as you said but as soon as I started to add the flour, it got too thick and stopped blending. I had to finish by hand. If I had it to do again, I’d mix all but the flour and pour into a bowl to finish mixing with the flour. I also cooked mine for a solid hour to get the center done Thank you! 🙂
That sort of answers my question. Was wondering if this could be mixed without a blender. I have a quisinart and it doesn’t have a “batters” button, just high low and pulse. Thanks
Am I missing something? I do not see peanut butter listed as an ingredient in the recipe?
NEVERMIND! IT IS EARLY!!
Could this recipe be used in a bread machine?
I do not own a bread machine so I do not know.
Hi Aimee,
I made mines in a breadmaker and it turned out just as fine. I used hand blender to mix all the wet ingredients before adding flour, salt and baking powder, then ran a dough cycle and then baked for just over an hour in a breadmaker.
Could I use almond milk?
I have not made this with almond milk yet, so I could not say how it would turn out exactly. If you have substituted almond milk in baking with good results it would seem to me that you could do it for this recipe too.
could I use 2% milk?
Sure! I have before.
This recipe looks yumee !! But, as I do not have a blender, can I do without ? Thanx !
Of course! It should work just fine.
I was going to ask the same thing about not having a blender. I have a food processor that I’ve never used so I’m not familiar. Can you suggest how I would use it for this recipe? It sounds so amazing, I can’t wait to make it! Thx!
I just made this with my food processor (only because I couldn’t get the blender to attach to the base grr) and it mixed perfectly.
Will it work if I use whole milk?
Yes.
I made this bread on Saturday, and it turned out great! I didn’t have a blender, so I used my kitchenaid mixer. I let it mix until I got a consistency that looked like the picture. This is my first try at peanut butter bread. I’ll definitely be using this recipe from now on. I might try crunchy peanut butter next time though. My wife took some to work, and all of her fellow elementary teachers want me to cook them some!! Thanks for the recipe!
Sounds like you could have a peanut butter bread making business on your hands. 😉 Glad to hear that everyone enjoyed it!
I do not have a blender with food processor work in place of a blender.
Thank you
I’ve never made it with a food processor. You would need to be careful to not over mix the batter. You can also use an electric mixer.
I made it with a kitchen aid mixer with the whisk attachment, baked it 50 min, it came out looking great but crumbled real bad when cut, did hold together well. I think I’d even use more peanut butter next time. Maybe if I had let it cool longer than 15 min it would’ve cut better. Anyone else have it crumble on them?
Hello – I use only natural peanut butter, so the consistency is quite different than that of say, Jiff. What kind of peanut butter do you use? Do you think a natural version would work? Thanks!
I’ve not used a natural peanut butter in this recipe yet. I imagine it would change the texture just a bit, but it should work.
Natural, organic peanut butter works great as that is all I buy.
I am using this recipie for my year 9 bread project but I don’t think you mentioned what type of peanut butter you used
I used creamy Jif peanut butter.
Have you tried this recipe with almond butter?
Not yet but I bet that would be delicious.
I’m curious if you’ve ever used PB2 as a substitute for the peanut butter? It could be a healthier version, but I don’t know what else you’d have to add (if anything) for it to turn out properly. My loaf is currently in the oven and I can’t wait to try it!
How did it come out with the PB2
I’m always looking for quick homemade breakfasts. This looks great but I wanted to know how long before it goes bad? Do you think slicing and freezing it would work? Then I could just pop a slice into the microwave every morning. Thanks for the recipe!
It should work, Anisha. I’ve never frozen it before, but it is a sturdy bread so I think it would work. Otherwise, I think it is best to eat within 2-3 days.
I made this for my family yesterday. When I pulled it from the oven at 50 minutes my toothpick came out clean but when I cut into it hours later the center was raw. I have since cooked it an extra 30 minutes and it’s still raw in the center. I have no idea what is going wrong here. The end piece I tried tasted great though.
Can u use regular salt
Yes, Crystal. You can use regular salt.
Don’t use a blender unless it is very powerful. I just tried one even with an ice crusher mode—Nope.
I just made this and it turned out so yummy! I don’t own a powerful blender so I just mixed everything accordingly in my kitchen aid with the normal paddle attachment until the consistency matched the photo. Mine was done perfectly at 45 min. I used natural PB and I love that this bread has just the right amount of sweetness so it will make a great breakfast bread!
So happy to hear it, Katie! It is perfect for breakfast––with jelly!
Do you think I could make this recipe but use cupcake tins?
I think so, Jenn. The cooktime will need to be adjusted (reduced) quite a bit. If you try it, let me know how it turns out.
can the sugar be substituted with something else?
I don’t know what or what amounts as I have not yet tried it with a substitution, Tabitha.
Can the batter be frozen and used at a later date?
I do not know.
Made the bread and took it to a Christmas party at church, it was gone within 15 minutes. I made it with almond milk and it turned out fabulous. I made it again with coconut milk (So Delicious-original), it never raised. It may work with other. Coconut milks but not that one. Great recipe…it’s a keeper. I am going to play with the recipe for. Savory bread instead of sweet. Thanks again
Thank you for the tip, Linda.
Do you need the baking powder into it?
I made it without the sugar and it was the bomb! Great for PB & Js!
Oh my word! I’m envisioning this bread toasted with some jam on top- Thank you!
I made this using a mix master and it came out really thick. Wondering what I did wrong.. Followed the recipe the way it was written . Now what?
I used a Ninja to mix mine as I don’t have a standard blender, and the batter came out super thick, almost closer to a paste than a batter. have it in the oven now. hopefully it comes out ok and don’t need to bake it overnight to cook through.
This is a great recipe – I’m definitely going to try it, but will add chocolate chips or ganache on top! Thanks for the recipe!
The blender did not work for me and I would not recommend using a blender for this recipe.
Took mine out after 50 min. Thought it was done. Nice crust on top. Looked closer and it was raw in the middle .So for 1 hour and ten minutes. I actually peeled off the top crust so the raw could cook. Of course I ate it lol ,delicious! Worth the wait! Thanksfor the recipe 🙂
Instead of peanut butter I used tahini and I had to add more flour (almost 2 cups and 1/4 cup) so I had a thick butter, like the one in your photos.
It turned out really delicious!
My greek family loved it!
Thanks for the recipe! 🙂
*I mean thick batter…. lol 😉
Oooh … that sounds fabulous, Olga! I’ve got to try that soon.
I just baked this. It’s awesome. It came out perfectly.My kids love it. Thank you for the recipe.
Do you think this would work as muffins?
I do think it would work as muffins, Molly.
I added a couple of over ripe bananas and it turned out great!
Oooh, yummy!
This p.n.butter bread looks awesome. I will try this tomorrow. .good reviews. Thanks for the recipe.,
I just finished making this. Mine rose beautifully, and has a rich peanut butter flavor. Using my standard blender, I found that the machine had to work really hard after adding flour. It was difficult to get the batter out as well.
I would personally use a bowl once I add flour. That said, I will definitely keep this bread in rotation. Thank you for the recipe.
Just mixed this in my KitchenAid…started with the whip attachment and switched to the paddle before the flour. Added peanut butter chips I had left over and sprinkled it with raw sugar on top. I also doubled the recipe so I can take some to the hospital for my father-in-law. So far it looks just like my mother’s recipe that I have been searching for for over 40 years! Thank God for Pinterest!
Does anyone know how many calories per slice?
Looks delicious!!
Thaks
Will it work in a bread machine?
I do not know as I have never tried it in a bread machine.
Can you use self-rising flour?
Mine is in the oven now, rising perfectly. My blender isn’t strong enough to blend once the flour is added, but I just mixed it in by hand. I can’t wait to try this for breakfast tomorrow.
Loved this recipe so much! So easy to make and loved the texture. Thank you!
This came out perfect! My toothpick came out wet after 50 minutes, so I let it bake 10 minutes longer, and then I shut the oven off and let it sit in there another 10 minutes. I was skeptical about it being slice-able and not crumbly, but you were right. it sliced beautifully, just like bread! Perhaps anyone who said it crumbled didn’t let it cool enough? I fought the temptation to eat it right away (that was hard) and allowed it to cool while I went to sleep. I didn’t change the ingredients at all, and it was friggin awesome! It’s so hard to find a recipe on Pinterest that actually comes out like the picture. Thank you so much! I’ll be making this again very soon.
I’m so happy to hear that you like it too, Chrissy! Thank you for sharing your baking tip with us all.