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!
Holy. Moly. This looks SO good. I love peanut butter. I love bread. And now because of this, I think I love you 🙂
Anything with peanut butter gets my approval. Well, maybe not peanut butter mashed potatoes. Luckily you aren’t asking for approval of that.
I’m making this – it look SOOO easy! Thanks, Katie.
I love that idea – having the pb baked in so you just have to spread some jelly on and you’re good to go! I don’t use the term genius lightly Katie but you might be gettin there 😉 !
Katie!! Simply no words. I think I will make this and a yummy Strawberry Coconut Butter recipe I found so I can have yummy breakfast next week. Thanks!!
Yummmmmy :O Can’t wait to make this!
Does the calorie count include the sweetener?
Yes, I calculated it with the xylitol. It wasn’t much different with brown sugar, though: 130 calories and I think 25 g carbs if I remember correctly. Obviously the fat and protein and fiber were the same ;).
Thanks for letting me know :DDD
I am definitely going to be making this recipe this weekend!! I love your blog and love your recipes!!
I have a real “excuse” … we’re living in a hotel right now, and I don’t have an oven. 😉 Beat that one!! Haha!
But give me another month, and I will be a baking MACHINE! 😉
Omigosh this looks amazing!! I start every morning with peanut butter and jelly on whole wheat toast but this would be a great way to have something different but with the same flavors! I cannot wait to make it!
This bread looks amazing!! I so agree, homemade is always the very best! It looks so delicious with that jelly on top. YUM!
Homemade herbed focaccia! Yum!
I agree! And naan bread! Yummy! Flour tortillas too! WOW! Once you have one from your kitchen you can never enjoy a store bought one again 🙂
I just made this- awesome! It has the perfect amount of peanut butter flavor.
I’m so so happy it turned out well!
I am sold Katie, seriously no excuses I am going to make this over the weekend and let you know
Oh my, this sounds amazing! I love bread but have never tried to make it myself (well, except dessert breads like banana and zucchini). I think I’m having a blond moment, but I’m confused about the sweetener after reading the recipe. In the list of ingredients, it says:
sweetener (see recipe directions below, for amount)
…
1/8 tsp uncut stevia extract (or 1/4 cup more sugar, or 4 stevia packets)
and below the recipe, it says:
“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.”
So does that mean someone with a huge sweet tooth should add 1/4 cup more sugar in addition to the 1/3 – 2/3 cup specified at the end, just do the 2/3 cup? That seems like a lot, but I’m used to the single-serve recipes now so maybe it’s not so much for an entire loaf.
Edit: meant to put, OR just do the 2/3 cup. (Oops!)
I couldn’t figure out how to best word it.
You’re supposed to put in the 1/4c more sugar or 1/8 tsp stevia NO MATTER WHAT. So either way, add that in addition.
Can you think of a better way to word it, so it’s not as confusing? I just kept going over and over it and couldn’t find a better way of saying it 🙁
Okay, that’s kind of what I thought… maybe if you moved the sweetener amount above and then added the note after, like this:
1/8 tsp uncut stevia extract (or 1/4 cup more sugar, or 4 stevia packets)
additional sweetener (see recipe directions below, for amount)
?
I think (for me) it’s having the two lines so far apart on the ingredients list that made me wonder if it was a typo, but I tend to overthink things sometimes. 😉 Either way, I’m so making this when I get home tonight! It’s my grandmother’s 90th birthday on Tuesday, and even though I won’t be seeing her, my dad is stopping by my house tomorrow morning on his way there so I’m going to make this to send along. She’s very much into healthy eating, so I think she’ll love it. 🙂 Thanks for your help, Katie!
So glad it turned out well!!
Um oops, that was supposed to go under your other comment later ;).
Hehe no worries. I’m glad I made a double batch and divided to 4 pans, so now I can keep one for myself! 😀
Mm, definitely going to try making this with raisins…or a swirl of jam. 😀
I’m confused. Are we supposed to add 1/3 or 2/3 cup of sweetener, and then add in ANOTHER 1/8 uncut, 1/4 sugar, or 4 stevia packets? Is the second helping of sweetener supposed to be mixed in with wet ingredients?
I couldn’t figure out how to best word it.
You’re supposed to put in the 1/4c more sugar or 1/8 tsp stevia NO MATTER WHAT. So either way, add that in addition. And with the dry ingredients.
Can you think of a better way to word it, so it’s not as confusing? I just kept going over and over it and couldn’t find a better way of saying it
I think I understand. Do you mean, “in addition to” the 1/3 or 2/3 cup of sweetener, add 1/4, 1/8, or 4 stevia packets?
Yes. I tried to fix it in the instructions!
I have no excuse. This bread will appear in my kitchen this weekend!