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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