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!
so this may be a stupid question but what exactly are the differences between regular and uncut stevia??
The kind you usually see in the store (Truvia, Purevia, etc) has been cut with erithrytol or maltodextrin or another ingredient so it’s easier to measure. 1 packet of stevia is around 1/2 tsp… but 1 serving of PURE stevia is 1/32 tsp. 1/32 tsp is harder to measure.
Homemade bread is so good! I bake bread myself by ‘flashes’; a couple of weeks when I bake almost everyday (or more), and then I lay low with the bread-baking for a while. I don’t álways have time; besides, this way my family doesn’t get too spoiled ;P.
Your recipe is more like a quickbread, than a normal bread, without yeast. That’s okay, just like Irish bread! I love that it’s quick :P. Maybe I’m gonna make it; but here’s excuse #5: I have so many ideas myself that I’d like to try and make & bake first!.
At the bottom of your post, you mentioned Ezekiel Cinnamon-raisin. I didn’t know what it was exactly, so I googled it. I was so surprised when I saw the beautiful ingredients-list! All organic, wheat, barley, lentils, soybeans, spelt, and ofcourse raisins and cinnamon, next to the yeast, salt and water. Maybe you can try to make it yourself! Though, it yeast and you need time for that ;). Maybe I’ll give it a try myself in the near future, I just need to figure out how to incorporate soybeans in bread-dough.. And without a reference/example, because you can’t buy this bread in my country, and obviously I’ve never eaten it before. But it’s certainly appealing! Because I love multi-grains and I love cinnamon and raisins!
Can you use just whole wheat flour and could you use honey as the sweetener? This would be a super huge hit with my kids and husband!!
Sorry, I haven’t tried it with plain ww flour. But I know a friend tried it with agave and said it worked, so “yes” to your honey question ;).
Ha… I had no idea what ww flour was, wonderind if it was Weight Watchers flour or some such thing!! Whole Wheat. Okay, that makes sense! 🙂
Ooh yikes, I can totally see how someone would think that! Changing my post now lol!
I used 1/2 plain and 1/2 whole wheat flour and it was great!
Homemade sourdough bread. Once you get the hang of it, you will never, ever, EVER go back to any store bought bread. There is a learning curve, but once you get in the groove, it’s AWESOME! I make mine with freshly milled flour from my own grain mill. My husband and son LOVE it!
Wow! Love it! The only problem I had is that my crust crumbled as I tried to cut it… any thoughts or suggestions? Because I will DEFINITELY be making this again! 🙂
Hmmm… did you let it cool first? How long?
Also, what flour did you use?
I used white all-purpose flour… I’m wondering if my pb2 for regular pb substitution had some impact on it… I just added the pb2 powder rather than prepping it first, so that might have dried it all out a bit…
And I was getting a little impatient because it smelled SOOOOOOO good, so it was still a little warm when I cut it… the inside was a little sticky (although I baked it for 45 @ 375 in a 9×5 loaf pan), but the crust got hard and crumbled when I cut it…
Regardless, it tasted WONDERFUL… especially with a little honey drizzled on top!
Ok, um seriously? Couldn’t you have mentioned that in your first comment? PB2 and PB are NOT the same, and CCK specifically says in her post that she can’t guarantee results if you make that change. Just writing it out the way you did makes it seem like it’s a fault of the recipe 🙁
Not to be rude, just pointing it out that it could mislead people. But CCK, please delete my comment if it seems rude.
Well, I’m sorry if it offended you that I didn’t spell it all out at first. I won’t make that mistake again. Regardless of what ingredients I used, her recipe is still fantastic and I would recommend it to any and everyone. Hoping that you and anyone that reads this forgives me and has a fantastic day! 🙂
Yikes! Please, no worries!!
When I make it again, I’m thinking I might add 1 T oil or another T of applesauce… since pb naturally has oil in it, and pb2 does not… and I’ll wait til it is completely cooled to slice! Either way, please know your recipe is fabulous!
I even found a way to use pb2 for your chocolate pb eggs – when pb2 is reconstituted, it’s typically 2 parts pb2: 1 part water… for pb eggs, it’s 4 parts pb2: 1 part water – the water just made the powdered sugar runny until I kept adding dry ingredients and found the solution, so, since I had a surplus, I gave them away at Easter – everyone loved them!
Made this bread first thing this morning right after reading my e-mail. It. Is. DELICIOUS. Even made a special trip to Williams-Sonoma to buy a loaf pan since I’m in the process of packing for a move and all my baking pans are boxed. I used GF-AP flour (make sure to use xanthan gum if doing GF–I used 2 tsp), plain unsweetened almond milk and sunflower seed butter due to a peanut allergy. So good. I’m in heaven.
Thank you so much for letting me know about the xantham gum! I’d meant to include that in my post!!
I’m so happy it worked out :).
No, thank you! 😀
Im just wondering, but how thick are each of the 12 slices?
I just take off a chunk or slice it in mismatched slices, so I don’t really know. I said 12 because I needed a specific number for the nutrition facts, and when I googled it seemed like most loaves said they served 10-14 :).
Hey Katie! You’ve done it again: ) I’m going to try this recipe with coconut flour and lower the amount of flour a little,since you don’t have to use as much with coconut flour ( I’m grain free ) but I bet it will work! I love the recipe:) Thanks!
Heather, I was hoping to try this with almond flour. How did the coconut flour work for you?
I would be really interested to see if using coconut flour will work in this recipe. I find it very challenging to get coconut flour to work without eggs (and sugars).
making this this weekend. along with your sugar free chocolate bars. honestly katie, what would i do without your blog? 🙂
Same here! My life would be so boring!
Katie! If you want to make fresh bread at home with little time investment try the “no-knead” approach! Produces super tasty breads with little work. Most of the time is spent on the counter rising. There is nothing better I agree. “Artisan Bread in 5 Minutes a Day” is an awesome book too for a good master recipe that will work no-fail. 🙂 happy Friday!
Oh geez, why do you have to make it so hard to have excuses? 😉
For sandwiches I love bread with lots of grains and texture. When it comes to a special treat I always go for cinnamon raisin bread (no surprise since I use cinnamon in a lot of my recipes)!
I’ll make this when I come home from Hillbilly Days 🙂 Yes, my area has a celebration called Hillbilly Days. That’s what happens when you live in Southern WV/Eastern KY.
But I think my Rowan would LOVE this bread since he likes peanut butter. I’ll have to try making it with Sun Butter and as a GFCF bread as well so his cousin can eat it (and so Rowan can eat it without taking his enzymes).
YUM! I’m really looking forward to trying this recipe. You are brilliant.
I actually don’t have milk or peanut butter! But I did think of Lame Excuse #4: I’m trying to lose weight and I have no self-control! It’s a good thing I’m not making this because I’m sure it’s crazy addicting. I just LOVE peanut butter and LOVE bread. Together? I’d be a wreck 😉
Oooh I also remember a similar recipe in your testing page! I knew anything pb + bread + Katie would be a winner!
Yes lol that was this same one, with a few changes. (It’s still there, actually!)
Lame Excuse #5: I can’t have gluten and I don’t feel comfortable using GF flour mixes because they’re super startchy. 🙁 I love PB though!
What about trying peanut flour? Then you’d get extra pb taste too 🙂
I wish I could find peanut flour around here. Everyone is always talking about it… 🙁
This bread looks delicious! I love any wholegrain hearty bread, either wholewheat or rye. Or wholemeal pita pockets!