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.)
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!