Peanut Butter Bread

A quick and easy peanut butter bread! This peanut butter quick bread is a breeze to make and uses creamy peanut butter and no butter to make a moist loaf!

😋 Taste and features

• Easy to make peanut butter quick bread
• Dense and moist but not too sweet
• Peanut butter streusel on top of the peanut butter loaf

🛒 Ingredient notes

🗒️ Step by step instructions 

Before you start: Heat oven to 350F and prepare and grease a 9″x5″ pan.

Step 1. Add light brown sugar, sugar, sour cream and peanut butter in a mixing bowl and mix till smooth and creamy. Add milk and eggs to the batter and mix again.

Step 2. Gradually add in flour, baking powder and salt and mix until all lumps are out. Bake for 50-55 minutes until done!

Step 3. Wait for bread to cool and then cut into slices!

👩‍🍳 Top tips 

• Use “Supermarket” Peanut Butter: By that I mean peanut butter that has stabilizers (not natural peanut butter) Not to say that the recipe wouldn’t come out okay but the fat tends to separate in natural peanut butter so I’m not sure how the final texture would come out!
• Don’t Over-mix: Make sure you mix until everything is combined but no need to go overboard of your bread will end up tough!
• Don’t Over-bake: Sometimes oven temperatures can be finicky so I would check 5-10 minutes before you think its done to check!

💡 Variations

While this peanut butter loaf is delicious on its own I added peanut butter streusel on top for extra texture and even more peanut butter flavor!

• Add crushed nuts into the batter
• Spread on some jelly or Nutella on top a slice
• Add chocolate chips in the batter

🤔 Substitutions

No sour cream? Use greek yogurt instead!

No light brown sugar? Replace it with white granulated sugar!

🧺 Storage tips

• Room Temperature: Store at room temperature in an an airtight container for up to 3 days.
• Fridge: Cool loaf completely and store them in an airtight container for up to 1 week.
• Freezer:Cool peanut butter bread completely and then place in an airtight container or freezer safe bag and put in the freezer for up to 3 months. It will be good for up to 3 months but note the date of when it was baked on the container! Thaw at room temperature or microwave before eating.

🔎 Related recipes

Carb lover? Me too! Here a few more moist bread recipes!

Miso Brown Butter Banana Bread

Moist Double Chocolate Zucchini Bread

Overnight Pumpkin Cinnamon Rolls

📖 Recipe 

Peanut Butter Bread

Butter n Banter

Easy and delicious peanut butter bread with a crumbly streusel topping! Perfect for breakast or a snack after a workout!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 1 hr 50 mins

Course Breakfast, Brunch

Cuisine American

Servings 1 Bread

Calories 2852 kcal

Equipment

• 9"x5"-inch Bread Pan

Ingredients

  

• 1 3/4 Cup All Purpose Flour (210 Grams)
• 3/4 Cup Creamy Peanut Butter (180 Grams)
• 1/3 Cup Light Brown Sugar (67 Grams)
• 1/3 Cup White Granulated Sugar (67 Grams)
• 1/4 Cup Sour Cream (61 Grams)
• 2 Eggs (Grade A Large)
• 3/4 Cup Milk (184 Grams)
• 2 1/4 tsp Baking Powder
• 1 tsp Salt

Instructions

 

• Heat oven to 350F and grease a 9"x5"-inch bread pan.
• Add brown sugar, sugar, sour cream and peanut butter in a mixing bowl and mix till smooth and creamy.
• Add milk and eggs to the batter and mix again.
• Gradually add in flour, baking powder and salt and mix until all lumps are out.
• Bake for 50-55 minutes until done!

Notes

Peanut Butter Bread Calories:

All Purpose Flour: 796 Calories

Peanut Butter: 1138 Calories

Light Brown Sugar: 274 Calories

White Granulated Sugar: 255 Calories

Sour Cream: 123 Calories

Eggs: 156 Calories

Milk: 110 Calories

Total: 2852 Calories

Keyword Korean Peanut Butter Streusel Bread, Peanut Butter Bread, Peanut Butter Crumble Bread, Peanut Butter Loaf