Peanut Butter Bread
This peanut butter bread recipe is made in one bowl with creamy peanut butter and pantry staples. Extra peanut butter goes on top before baking, and it comes out moist and easy to slice.
If you love peanut butter as much as I do, then this Peanut Butter Bread is about to be your new favorite thing. It’s soft, slightly dense (in a good way), and packed with rich, peanut butter flavor. I bake it all the time and my fav way to eat it is with fresh strawberry jelly!
How to make Peanut Butter Bread
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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Peanut Butter Bread Recipe
This peanut butter bread recipe is made in one bowl with creamy peanut butter and pantry staples. Extra peanut butter goes on top before baking, and it comes out moist and easy to slice.
Never Lose This Recipe—Email It to Yourself!
Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
Equipment
Parchment Paper
Loaf Pan
Mixing Bowl
Ingredients
- 2 cups all-purpose flour sifted after measured
- ⅔ cups light brown sugar packed
- 1 tablespoon baking powder aluminum free
- 1 teaspoon salt
- 1 cup buttermilk
- ¾ cup creamy peanut butter
- 1 large egg room temperature
- ½ cup unsalted butter melted
Topping
- ⅓ cup creamy peanut butter warmed
- 1 tablespoon turbinado sugar
Instructions
- Preheat & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray and line with parchment paper for easy removal.
- Mix the Dry Ingredients: In a large mixing bowl, sift together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Add ⅔ cup packed brown sugar and whisk to combine.
- Combine the Wet Ingredients: To the dry ingredients, add 1 cup buttermilk, ¾ cup creamy peanut butter, 1 large egg, and ½ cup melted unsalted butter. Whisk until the batter is smooth and well combined.
- Pour & Swirl: Pour the batter into the prepared loaf pan, spreading it evenly. In a small microwave-safe bowl, warm ⅓ cup creamy peanut butter for 10-15 seconds, just until soft but not melted. Drizzle over the batter and use a toothpick or knife to swirl it into the top.
- Add Topping (Optional): Sprinkle 1 tablespoon turbinado sugar over the top for a crunchy finish.
- Bake: Bake in the preheated oven for 50-55 minutes, or until a skewer inserted into the center comes out clean. If the top starts browning too quickly, loosely cover with foil for the remainder of the bake time.
- Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Storage At Room Temperature (Best for 3–4 Days)
Let the bread cool completely before storing it—warm bread traps steam, making it soggy. Wrap it tightly in plastic wrap, aluminum foil, or place it in an airtight container to keep it from drying out. Store in a cool, dry place away from direct sunlight.
In the Fridge (Best for 5–7 Days)
Wrap the bread in plastic wrap, then place it in a sealed bag or airtight container to prevent it from drying out. Refrigeration keeps it fresh longer, but it can firm up slightly. A quick reheat will bring it back to life!
In the Freezer (Best for Up to 3 Months)
Slice the bread before freezing for easy grab-and-go portions. Wrap individual slices in plastic wrap, then store them in a freezer-safe bag. To prevent freezer burn, remove as much air as possible from the bag before sealing.
Nutrition
Serving: 1 slice, Calories: 528kcal, Carbohydrates: 53g, Protein: 13g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 647mg, Potassium: 308mg, Fiber: 3g, Sugar: 25g, Vitamin A: 438IU, Calcium: 167mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Cuisine American
Recipe Tips
- Let your ingredients warm up a bit – If you take your buttermilk, egg, and peanut butter straight from the fridge, they won’t mix as smoothly. Let them sit at room temperature for about 30 minutes before starting.
- Don’t go overboard with mixing – Stirring too much activates the gluten in the flour, which can make the bread dense and tough instead of soft and tender. Once the batter looks combined, stop mixing.
- Warm the peanut butter for an easy swirl – If your peanut butter is a little too thick to drizzle, pop it in the microwave for 10-15 seconds to soften it up. You want it smooth enough to swirl but not runny.
- Check for doneness the right way – Stick a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few dry crumbs, it’s ready. If you see wet batter, bake for another 5 minutes and check again.
- Prevent over-browning – If the top is getting too dark but the bread isn’t fully baked, loosely cover it with foil for the last 10-15 minutes of baking. This keeps it from burning while the inside finishes cooking.
- Patience pays off—let it cool – I know it’s hard to wait, but slicing into warm peanut butter bread can make it crumbly and messy. Give it at least 30 minutes to cool so it holds together perfectly.
