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.
- 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
- 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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Added half cup toll house minis.
.Is the flour 1 3/4 cups ?
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!
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 😀
I added vanilla and honey!!! 😁 AMAZING!!!!
Sprinkle Turbinado sugar on top before baking. Adds a super satisfying, sweet crunch.
Can I use u sweetened peanut butter? Should I add sugar?
I would not. I love my natural PB, but unless a recipe calls for it, use the processed kind. I keep the Skippy around just for baking purposes and drastically reduce the sugar I add to the recipe. I don’t like things very sweet.
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
Same thing happened with mine, and I have a really great blender. I had to do the old fashioned way, which took away the easieness of the recipe.
I recommend making this in a bowl with a hand mixer or stand mixer. It’s still pretty easy. My blender didn’t handle the flour.
The Blendtec blenders are very nice. They will turn ice into a slushee. I cannot wait to make this bread using my Blendtec.
Am I missing something? I do not see peanut butter listed as an ingredient in the recipe?
NEVERMIND! IT IS EARLY!!
How do you think this would be served with cream cheese?
Could this recipe be used in a bread machine?
I do not own a bread machine so I do not know.
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.
My bread is delicious and looks great but does not hold up to cutting with a knife. It crumbles. What is wrong?
could I use 2% milk?
Sure! I have before.
I only ever have whole milk on hand. I’ve made this several times with whole milk, and it turns out great. 2% should be fine.
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?
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.
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.