peanut butter bread

A delicious french toast recipe that uses old fashioned peanut butter bread.

Peanut Butter Bread French Toast

Eggs

Milk (2%

tbsp Cinnamon Sugar

tsp Vanilla Extract (or 1/4 tsp vanilla powder)

tbsp Butter

Banana (optional)

tbsp Chocolate Hazelnut Spread (optional)

tbsp Heavy Cream (optional)

Flour (256 grams, AP)

milk (320 ml)

Sugar (50 grams, granulated)

tsp Baking Powder (16 grams)

Peanut Butter (120 grams, creamy)

Preheat your oven to 325 Fahrenheit (160 Celsius).

In a mixing bowl or stand mixer sift in the flour, baking powder, sugar, and salt. Mix together. If using a stand mixer keep the hook attachment on the slowest speed.

Slowly pour in the milk, then add the peanut butter. When it is all combined pour the dough into an oiled baking dish, or on a floured counter top if you want to shape it into a ball.

Place the baking vessel into the oven for about 55 minutes. The crust should be hard but crumble easily, and the inside should be soft and bread like.

Peanut Butter Bread

I like to rest the bread overnight because it gets a little easier to work with. Mainly because the crust isn&#039;t so crackly and the inside absorbs more liquid. Take the bread and cut off two real thick slices (about 1.5-2 inches thick).

In a dish mix together the eggs, milk, cinnamon sugar, and vanilla extract.

Lay down the bread slices into the liquid. Let soak for 30 minutes, then flip and let soak another 30.

In a skillet add a dab of butter on medium high heat. Once the butter is melted lower the heat to medium low and carefully lay down the two bread slices. Cook for 2 minutes each side.

While the french toast is frying add the chocolate hazelnut spread (like Nutella) into a small bowl with the cream. Microwave for 30 seconds, then stir it together. Slice the banana.

Plate the peanut butter bread french toast with some sliced bananas, drizzle of the chocolate hazelnut sauce, and a dusting of cinnamon sugar. Enjoy!

Peanut butter bread is moist, rich and bursting with peanut butter flavor. Add chocolate chips or spread peanut butter onto this quick bread and enjoy it for breakfast or as a snack! 

peanut butter (not natural)

sugar

brown sugar

eggs

buttermilk

tsp vanilla extract

all purpose flour

tbsp baking powder

tsp salt

Preheat the oven to 350º F. In a large mixing bowl, beat together the peanut butter, sugar and brown sugar with an electric mixer until combined, 1-2 minutes. 

Beat in the eggs, buttermilk and vanilla extract, mix briefly. Gradually add the flour, baking powder, and salt, mixing on low to prevent over mixing. Be sure to mix just until combined.

Spray a loaf pan (either 9×5 or 8.5×4.5 - it’s important to know what size pan you have) with non-stick cooking spray. Transfer the batter to the pan and spread even with a spatula. 

Place the pan in the center of the oven and bake for 45 minutes. After 45 minutes check to see if the bread is browning too much. If so, tent the bread with aluminum foil and bake for 10-20 more minutes. **If you didn’t tent at 45 minutes, check again at 55 minutes, then tent, and bake for 10 additional minutes or until a toothpick inserted in the center comes out clean. 

The total suggested bake time for a 8.5×4.5 inch pan is 55-65 minutes and 9×5 inch pan is 45-60 minutes. Be sure to know what size your pan is. 

Allow the loaf to cool completely before slicing or removing it from the pan.

Peanut butter bread is a moist and delicious quick bread recipe that is perfect as a quick breakfast, sweet snack, or light dessert!

baking powder

salt

milk

white granulated sugar

vanilla extract

peanut butter

In a prep bowl, mix together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, whisk together the milk, sugar, eggs, and vanilla.  Add in the peanut butter and whisk until it is well incorporated.

Add the flour mixture and mix well.

Pour the batter into a lightly greased loaf pan.

Bake at 350° F for 50 to 60 minutes, until lightly browned on top and a knife inserted into the center comes out clean.

Allow to cool completely before removing from pan and slicing.

Peanut Butter bread is so easy to make and packed with peanut butter flavor! You just need some common pantry ingredients, and it’s made in only one bowl.

egg (at room temperature)

milk (2% or whole milk)

peanut butter (not chunky)

Preheat the oven to 375°F (190°C), or 170°C for a fan oven. Line a 9×5 inch (approx 23x13 cm) loaf pan with parchment paper.

In a bowl, combine flour with baking powder, salt and sugar. Whisk to combine. To the same bowl add an egg, milk and peanut butter and whisk again until combined.

Pour the batter into the prepared loaf pan.

Place the loaf pan in the oven and bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool in the pan for 10 minutes, then invert on a wire rack to cool completely.

We enjoyed it! Toasted very well for breakfast.

My house of 4 love this! Even my super picky eater!

My husband grew up eating this and I'm trying it for the first time in my life and I'm 50 and got to say I LOVE 💕 IT

Why spread peanut butter on bread when you can bake it right in?  This yeastless homemade Peanut Butter Bread is a unique, old fashioned treat that tastes great with a layer of grape jam or Nutella spread on top.

flour

Sift flour, baking powder, salt and sugar together.

Add peanut butter to milk and mix well, then add to the dry ingredients.

Stir thoroughly and bake in a greased and floured loaf pan in a 350°F oven for 45 to 50 minutes. Bread is done with a toothpick in the centered comes out clean.

I made this but substituted some fresh made pecan butter that I had leftover from another recipe. It is so good! The perfect amount of sweetness and chew. Thanks for the simple recipe!

Canned evaporated milk can be used in place of fresh milk in this recipe. Just be sure it’s evaporated milk and not sweetened condensed milk!.

Depression Era Peanut Butter Bread

254 grams/500 milliliters all-purpose flour

granulated sugar

fine grain salt

creamy peanut butter (tested with shelf-stable JIF)

wildflower honey

milk (tested

Preheat oven to 325° F.

Combine the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to combine.

In a separate bowl, stir together the peanut butter and honey. Add the peanut butter mixture to the dry ingredients along with the milk. Mix using an electric mixer on low speed until just combined. Scrape down the bowl and fold the batter to make sure no streaks of flour remain.

Grease a 9×5-inch loaf pan. (I tested this recipe with flour-based baking spray in a dark nonstick pan.) Scrape the batter into the prepared pan and smooth the top. Bake for 1 hour, or until a toothpick tester inserted near the center of the loaf comes out clean. When the bread is done, it should be well-browned on the outside (and your whole kitchen will smell wonderful!). If additional bake time is needed, tent the bread with a piece of aluminum foil so it doesn’t over-brown. My loaf baked was done at 1 hour 15 minutes.

Let bread cool 5 minutes in the pan, then turn out onto a wire rack to cool further. Slice using a serrated knife. Serve slices warm smeared with butter, Nutella, peanut butter, cream cheese – your choice!

I made a loaf yesterday with natural chunky peanut butter - just peanuts and nothing else- . It is delicious and so easy to make. Thank you!

Hello, young aspiring baker here! Just wanted to say thanks for the recipe! Its in the oven right now, and it smells heavenly. The batter was amazing and pretty simple to make. Cheers!

Well progress report!  Sun oven (AllSeason brand) an hour into baking had a sprinkle of rain and may even 15 minutes of clouding up.  I thought it would keep raining, so I pulled the bread and put it into the oven at 280°F.  It had already risen and was quite hot.  No sooner I put the bread in the oven the sun came back out.  My rationale for the 280°F instead of 325°F was that the dough was already cooking at a lower heat, and I did not want to cook it hard on the outside at the higher temp without letting the inside form up onto bread.  The loaf came out in 30 minutes, clean from starting with a skewer.  The result was a very tasty but thoroughly crumbly bread.  It turned out of the loaf pan ok after resting 5 minutes, but when I tried to flip it onto a plate it broke apart.  Sun oven baking makes things like breads and meats softer and more tender so with all the peanut butter it did not have enough stickiness to make a well shaped loaf that would avoid crumbling apart.  Maybe by moving the pan I had done the damage, I don't know.  The grapejelly replaced the honey 1/4 cup in the recipe.  Though I loved the wildwood honey idea, I needed to use the grape jelly more due to its best buy date.  I would reduce the peanutbutter down a 1/4 cup, especially for sun oven cooking.  The grape jelly did not dominate the flavor, but merged with the peanut butter in a perfect balance.  It's a killer bread!

I missed the boat somehow, my loaf came out heavy and flavorless. Most likely operator error; leaves me wondering if peanut butter powder would substitute. Glad I tried the recipe.

Making the bread today. I am leaving the salt out. Made a pan last night and I could taste the salt. Adding more peanut butter today. I think it will be great.

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Peanut Butter Bread

Peanut Butter Bread

Peanut Butter Bread

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Depression Era Peanut Butter Bread

Top 6 peanut butter bread recipes from across the web

The most viewed peanut butter bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Bread French Toast

Peanut Butter Bread

Peanut Butter Bread

Peanut Butter Bread

Peanut Butter Bread

Depression Era Peanut Butter Bread

The most viewed peanut butter bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine