Sweet Peanut Butter Bread

This recipe hardly needs an introduction. Especially if you’re a peanut butter connoisseur. Or even if you’re just a plain old peanut butter lover.

It’s a bread. Infused with copious amounts of peanut butter. That is all.

Tee-hee. I would never leave you hanging like that!

I needed a way to celebrate the homemade grape jelly I made. Something a little lot more special than plain old sliced bread. Because in all honesty the grape jelly I made for the very first time with my very own two talented hands is some of the best stuff in the entire world.

(Not to brag, but I am bursting with joy over successfully making my own jelly for the second time that is far and away better than any of that highly-processed, high-fructose laden stuff they try to pass off on you in the market and I had to tell someone!)

No more walking away from the jelly aisle empty-handed, forcing me to eat peanut butter sandwiches with butter on them instead of jelly like my Grandma taught me. Bless her heart.

This is exactly like eating a spoonful of peanut butter. Or a peanut butter sandwich. It sticks to the roof of your mouth. Have milk handy! And jelly helps too! Especially when it’s homemade. Did I tell you it’s the best stuff on the face of the planet? The two together are over the moon!

Sweet Peanut Butter Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

Sweet Peanut Butter Bread

Sweet, fluffy peanut butter bread!


2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup salted butter, room temperature
½ cup sugar
¼ cup packed brown sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup milk


  1. Preheat oven to 350° F. Grease a standard-sized loaf pan and set it aside.
  2. In a small bowl whisk the flour, baking powder, and salt together.
  3. In a separate large mixing bowl beat butter and sugars on low speed 2 minutes, Beat in peanut butter then egg and vanilla, scraping down sides of bowl.
  4. Add flour mixture and beat on low until combined, the batter will be very thick and crumbly. Pour in milk and beat on low until batter is smooth.
  5. Add batter to loaf pan and evenly spread it out. Bake for 50 minutes or until the center springs back when pressed with a fingertip.
  6. Cool in pan on wire rack 15 minutes, remove from pan and cool completely.


Adapted from Tate's Bake Shop


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  1. Michelle Melton says

    I was wondering if i could use unsalted butter and what kind of packed brown sugar, light or dark, should i use? I usually only keep unsalted butter on hand to cook and bake with. Also, I may try to make these in my mini loaf pans as well.

    • says

      Hi Michelle! You can use unsalted butter and light brown sugar! I made them before in my mini pans too! They came out great. Happy Baking!

  2. Ann Wilcoxen says

    What temp and cooking time would you recommend to make these as muffins? My honey needs something that’s easier to eat than a sandwich at work.

    • says

      Hi Ann! I would cook them at 375 F.! The length of time is hard to pin down – anywhere from 15 – 20 minutes? You’ll have to check on them. I hope your honey likes them!

    • Lindsay says

      I made my loaf with chocolate chips and it was what really made the bread for me. It took a bit longer to cook prob due to the over pouring of chocolate chips
      : ) But this is a good recipe thank you for sharing.

  3. Sharilyn says

    Sounds delicious! I think I will add a couple mashed bananas, pb and bananas is so good. Thanks for posting.

  4. Ashley says

    I made this today and it was delicious! I used margarine instead of butter though because I don’t keep butter in stock and I couldn’t wait to try it! I also used a silicone loaf pan, which may have been smaller than an average loaf pan as it was in for over an hour and the middle still wouldn’t quite set properly (I wasn’t sure if it was the pan or the fact that it was margarine?) I will definitely be making this again, but will probably put less batter in the pan and maybe make a few mini muffins as well!
    Thanks for the recipe :)

    • says

      Hi Ashley! Thanks for making the bread! My oven might cook a little hotter than yours – you may just have needed to cook it longer which is perfectly fine. I don’t think the margarine would make a difference. I’m making them into muffins this week too! Been craving them. Have a great day!

  5. Tina D says

    Bread turned out pretty darn good ! VERY peanut buttery ! WOOT ! I’m having a problem with the middle ‘sinking’ – been googling solutions ! Will make again ! Thanks for the recipe and Happy Baking !

    • says

      Hi Tina! Happy you liked it! You may have needed to cook it just a little longer – that might be why it deflated in the middle. Happy Weekend!

      • Tina D says

        I baked it for 48 mins (because I know my oven may run a little warm) – and got the ‘touch back test’. I have one other, quick bread (Pistachio) recipe, that ALWAYS falls, in the middle, too. Picked up some tips, off the internet ! Will try this bread again !

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