Guess what…
You probably already have all the ingredients to make this:
So there’s no excuse not to make it.
Lame excuse #1:
“But I’m at work right now and can’t leave my office.”
Solution: Tell your boss you’re taking the rest of the day off for personal reasons. Better yet, tell him/her you’re going home to make peanut butter bread and you promise to bring a slice in return for a raise. (Then conveniently “forget” to save a piece. When you taste how good this bread is, you will see that the raise just isn’t worth it.)
Lame excuse #2: “I’m too lazy.”
There’s no yeast in this super-simple recipe, and you don’t need a mixer or even a blender. The prep work takes just 5 minutes!
Lame excuse #3: “I don’t like peanut butter.”
Solution: Then make this bread with almond butter, or cashew butter, pea butter, sun butter, whatever. Bam. Problem solved. If only all problems were so easy to fix.
Lame excuse #4:
(You’re still going? Really??)
Just go make it already! 😉
Peanut Butter Sandwich Bread
(Yields 1 regular-sized loaf)
Recipe found here: Healthy Peanut Butter Recipes.
- 2 cups spelt flour or white whole-wheat flour (or white, or gf all-purpose) (If using the gf all-purpose, it will work without xantham gum, but for best results add 2 tsp)
- 1/3 to 1/2 cup peanut butter (or nut butter of choice)
- 2 tbsp applesauce (or 2 tbsp more pb, or mashed banana, )
- sweetener (see recipe directions for amount)
- 1/8 tsp uncut stevia extract (or 1/4 cup more sugar, or 4 stevia packets)
- 1 tbsp baking powder
- 1 tsp salt (I used salted pb as well)
- 1 tsp cinnamon
- 2 tsp pure vanilla extract
- 1 1/2 cups milk of choice
- optional: chocolate chips, chopped peanuts
You can use any of the following as your sweetener: brown sugar, xylitol, coconut sugar, regular sugar, or evaporated cane juice. If you want a sandwich bread, use 1/3 cup. If you prefer a sweeter peanut butter bread, increase sweetener to 2/3 cup. (Either way, also add the 5th ingredient in the ingredient list.)
Preheat oven to 375 F. Mix the dry ingredients very well. Then mix in wet. (If your pb isn’t super-creamy, microwave it 40 seconds, or until soft.) Pour into a sprayed loaf pan and bake 40-45 minutes. Let cool at least 15 minutes before slicing.
For peanut butter overload, serve with: PB Cookie Dough Milkshake.
Question of the Day:
Do you like a specific type of bread for sandwiches?
I usually like plain whole-wheat bread (or sometimes Ezekiel cinnamon-raisin). And I just discovered Whole Foods’ “health starts here” chia bread, which is also really good. But homemade bread is the best… If only I could find the time to make it!
This bread is so delicious! Husband and kid approved! Your recipes continue to amaze me.
Very close to the taste of peanut butter cookies! I used 1 C sprouted grain flour + 1 C unbleached white, just to balance the texture. IMO, the lesser amount of sugar is plenty, especially if you plan to put jam or fruit spread on it. I used 1/4 C palm sugar + 1/3 C turbinado. I will try to use 1/2 C TOTAL sugar next time I make it (will report back!). I used unsweetened almond milk and threw in about 2T ground flax. My loaf came out dense, but moist and darker colored, due to the color of the sugars. Excellent recipe!!
Love this recipe- i’ve already made it twice! Any thoughts on using agave as the sweetener?
Would also love to see more bread recipes that don’t require a bread maker if you have any!
I’m not sure about the agave thing… but for breads that don’t require a bread machine, maybe try the coconut breakfast cake (which is like a dessert bread) or the polka dot banana bread 🙂
Can you use your magic and make this a single serving recipe please?
Made this tonight and I LOVED it! I made it into four mini-loaves, using Splenda and PB2 (despite the warnings), and it turned out to be deliciously, peanut buttery (probably not a word) and moist. Your recipes are amazing Katie!!
I actually made peanut butter bread without any flour at the advice of a co-worker. You take 4 eggs, 1 cup of peanut butter and a pinch of baking soda and mix until smooth. Bake at 350 degrees for 15 minutes. It turns out dense and bready, and was really good with jam. 🙂
I added 1/2 cup of brown sugar in total and i found it to be insanely sweet. Next time I will only use 1/4 cup. Other than this, it was delicious. Thanks Katie!
DEEEEELICIOUS! Just pulled my first loaf out of the oven. It is SO moist! Only problem is mine isn’t peanut butter-y enough. I used my own homemade peanut butter which doesn’t have quite the same taste as store bought. I’ll have to spring for some Adam’s creamy next time and make another batch! What peanut butter do you use?
She says she uses Whole Foods brand in the red jar, with salt.
Hmm looks good might make it for my next loaf, thinking using banana and some modified peanut butter I have (Jiffs Naturals smaller container took out 1/2 cup added 4-5tbsp powdered sugar and 12-15 drops of banana extract, taste like banana peanut butter). I have recently been diagnosed with a gluten sensitivity and after months of suffering through utter hell with my body I avoid everything with gluten like it was cyanide. Anyways your site is making coping with this a lot easier, I was already using your site for healthy deserts for the past year. And the fact that most of your recipes have a GF option on them makes me feel quite comfortable.
Hmm wondering what would happen if I used GF quick rising yeast in it and threw it in a bunt pan, with chunks of semi soft home made baked banana chips, and perhaps some chopped peanuts then glaze it with honey. Oh well will see how this turns out unmodified first, comments make me think really good but but I fear it will be too dense.
Turned out great with just your recipe and not adding the yeast, still think the yeast idea might yield interesting monstrosity, went with a overly ripe banana smashed, 1/2 cup of my banana peanut butter, for the main sweetener I used white sugar and used 1/4 cup coconut sugar with 4 drops of stevia for the secondary. i also added another 5 drops of banana extract in with it. I have only tasted a bit off the split in the top of the loaf but it is divine. Only bad part is while measuring out the peanut butter I think I ate a bit much out of the jar and now I do not have enough for a second loaf.
This looks amazing and I have all the ingredients, but I do not have a loaf pan. Is there another way to make it? A ramekin, muffin pan?
Thanks so much for posting this, it is PERFECT and I blogged it myself! http://garysthirdpotteryblog.blogspot.com/2014/04/when-life-goes-to-11-couple-of.html
Thank you so much for such a sweet post!