Peanut Butter Quick Bread
This Peanut Butter Quick Bread is quick and easy to make. The ingredient list is short – no eggs needed! It can easily be made vegan and dairy-free.
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I recently bought a two-pack of peanut butter because my kids were on a peanut butter-loving spree. They were both requesting peanut butter and jam sandwiches on a regular basis, and my regular jar of peanut butter couldn’t keep up. The problem is, neither of them liked this new brand of peanut butter. Alas, the risks of shopping at Costco.
So I’ve been trying to find creative baking and cooking uses to use up the peanut butter, and so this Peanut Butter Quick Bread was born. The good news is that my kids DO like this bread, and I love that it’s super quick and easy to mix up, with an extremely short ingredient list. The peanut butter provides all the fat needed in the recipe, so no butter is required. And no eggs are needed either – a huge bonus in this economy!
How to Make Peanut Butter Quick Bread
Making this quick bread is very easy. After turning on your oven and preparing an 8.5×4.5″ (one-pound) loaf pan by greasing it, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Set the bowl aside.
Stir together the buttermilk and peanut butter. It will be quite thick. Pour this into the flour mixture, and stir the two together. It will be thick and almost dough-like. If you have a hard time stirring it, you can knead it with your hands, if needed.
Transfer the batter/dough into the prepared loaf pan and spread it into the corners, smoothing the top. Bake until the top of the loaf is golden brown and a toothpick inserted into the center of the loaf comes out with a few crumbs clinging to it.
Place the pan on a wire rack to cool for 10 minutes, then remove the loaf from the pan to cool completely. Cut into slices with a sharp bread knife and serve with spreadable butter, honey, or jam. Note that the bread is best served warm. If needed, reheat in the microwave or toaster oven.
Store leftover slices of Peanut Butter Quick Bread in an airtight container or zipper bag at room temperature for 2 days, or in the freezer for a longer period.
Peanut Butter Quick Bread Ingredients
The ingredient list to make this peanut butter quick bread is short, and no eggs are needed! It can easily be made dairy-free and vegan.
- All-purpose flour
- Whole wheat flour – this is optional. I like to add some whole wheat flour to my baked goods for extra fiber and texture. If you’re not a fan, or you don’t have any, feel free to replace it with an equal amount of additional all-purpose flour.
- Granulated sugar
- Baking powder
- Baking soda
- Salt – I used table salt for this recipe. If using Diamond Crystal kosher salt, use 1/2 teaspoon.
- Buttermilk – feel free to use powdered buttermilk, or it can be replaced with soured milk, plain or vanilla yogurt, plain or vanilla Greek yogurt mixed with milk. You can also use dairy-free yogurt or soured dairy-free milk to make this loaf dairy-free and/or vegan.
- Peanut butter – note that I used natural peanut butter for my loaf. The only ingredient in this peanut butter was peanuts, and I made sure to stir it well before adding it to the recipe. I believe that other peanut butters (eg. shelf-stable peanut butter that doesn’t require stirring, as well as natural peanut butter that has sugar and/or salt added to it) will work too, but the texture and/or flavor may be slightly different.
Want more quick bread recipes?
Peanut Butter Quick Bread Nutrition Notes
The nutrition information in the recipe below is for one slice of bread if you slice the loaf into 14 slices. If you cut your bread thicker (or thinner) than this, the nutrition information will vary accordingly.
To make this bread dairy-free and/or vegan, replace the buttermilk with soured dairy-free milk or dairy-free yogurt (see recipe notes for details).
Peanut Butter Quick Bread
Equipment
Ingredients
Instructions
- Prepare an 8.5×4.5" (1 pound) loaf pan by greasing it generously. Set aside. Turn the oven on to 350°F.
- Whisk together 1 1/4 cups all-purpose flour, 1/2 cup whole wheat flour, 1/3 cup granulated sugar, 1 Tablespoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl. Set aside.
- In a smaller bowl or large measuring cup, whisk together 1 cup buttermilk and 3/4 cup peanut butter. The mixture will be thick.
- Stir the buttermilk mixture into the flour mixture (the batter will be very thick and dough-like). If you have a hard time stirring it, knead it with your hands until it's evenly mixed. Transfer the dough/batter to the prepared loaf pan, spreading it evenly into the pan.
- Bake the loaf for 50-55 minutes, until the top is golden brown and a toothpick inserted into the center comes out with a few crumbs clinging to it. Let the loaf cool on a wire rack in the pan for 10 minutes before removing from the pan to cool completely on the wire rack before slicing.
- The slices are best served warm (they can be reheated in the microwave or toaster) with butter, honey, or jam. Store leftovers in an airtight container or zipper bag at room temperature for 2 days, or in the freezer for a longer period.
Nutrition
Notes
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