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!
Katie, this recipe was FANTASTIC!!!!!! I just finished making it and couldn’t wait to dig in. I added some semi sweet chips (wish I had done more haha)
question– I used all purpose flour and didn’t even notice the note about xanthum gum. Was I supposed to add that too? What will that do to the bread? I have never used it before.
I LOVE your blog. You have such great, cute, yummy recipes!!
I think you only need the xantham gum if you’re using gluten-free flour to replace the gluten binding. I used all-purpose flour like you, and it came out great!
Thanks, Lindsay!
And Alanna is right :).
would you recommend not trying to make these with pb2? or other kinds of peanut flour?
ohmygoodness i cant wait to make this, incredible!!! You’re so right, I have no good excuse not to!
@ChocCoveredKt THIS ROCKSS!!! We at Teddie Peanut will give the bread a try!! AWESOME!! And thanks!!
Delicious! And dangerous. I hope I don’t eat the whole pan. Used 2/3 cup sugar total (1/3 brown, 1/3 raw) and it seems just right.
I tried these using almond flour. Have you used almond flour before? I haven’t used it much. Anyways, it came out sunken in the middle and undercooked. I kept it in longer but eventually had to take it out so the edges wouldn’t burn. Any idea why? I am wondering if I should add more almond flour, perhaps coconut flour, or reduce the milk. What do you think? The taste was fantastic so I hope I can get it right. Love your recipes so much!!
Unfortunately, I can only vouch for a recipe’s results if you use the ingredients listed. I’ve never worked with almond flour, but I do know you CAN’T usually sub it equally for other flours in a baked good. Of course you’re free to experiment… but I can only stand behind the recipe when it’s made with the flours I’ve listed (because those are the only ones I’ve tried ;)).
Katie, I made this on Sunday. I’ve been eating it with plum jam…tastes great! Only thing, I wish I would have baked it longer because it’s a bit dense in the middle. Next time I know.
I made it today, and it tastes great. I used whole wheat flour, 1/3 cup each of peanut butter and sugar. I couldn’t wait 15 minutes for it to cool down!
Just put this in the oven! It’s always exciting when you have all the ingredients you need on-hand! My 10 month old likes to eat “big girl” food so this is a perfect option for her to have little bites of with just a liiiiittle bit of sweetness, but not too much 🙂
I made this a few days ago, and am pleasantly surprised! I’m not a huge pb fan, so I was really only making this for my mom to drink with her coffee. I didn’t anticipate it being so yummy! Especially I decided to get a little crazy and melt some chocolate to frost my slice(s) with. Mmm! Thanks for sharing!
PS- I featured this recipe on my blog linking back to you. You can see it here: http://dimplesinthekitchen.blogspot.com/2012/05/peanut-butter-bread.html
Just made these but in muffin form! I used 1/2 cup of brown sugar plus the 1/4 cup and added chocolate chips! It was so yummy and a great way to use up my almond milk!
I love sourdough bread! But I also LOVE pbandjs so this will be perfect! Thank you so much!
I just took the Peanut Butter bread out of the oven. I made it gluten free (with xantham gum), Used Teddie Chunky Peanut Butter with Flaxseed, and I used 4 packets of Stevia but no extra sweetener (I didn’t want it to be too sweet because I plan on spreading it with Raspberry All Fruit Spread w/ Fiber, and that is plenty sweet). I also omitted the salt. I added in 1/3 cup Diced Prunes (Plum Amazins)… It looks and smells delicious. I have to wait a few more minutes before I can cut into it, but I’ll let you know how it turns out.
Ok this is seriously delicious! I made it with King Arthurs GF all purpose flour, mashed banana, 2 tsp xantham gum, and brown sugar. I did have to bake mine for about 15 mins longer than your recipe called for but I am unsure if its my crappy old oven at fault or the GF flour. I actually made it last night but did not get to taste it till this morning. I had a slice with raspberry jam and sliced bananas. It is my new fave breakfast. I know many of you are wondering how I could have not tasted it till today. Well I blame that on CCK, I was busy making 3 of her lara bar recipes (gingerbread – my fave so far, pb babies, and fudge babies) and filled up on those. Thanks for the great recipes, and I can’t wait till I can buy your book!
What about Almond meal…do you think this woudl work with a portion of the flour being almond meal?
Sorry, I haven’t tried it.
Wow, just made this bread and it is delicious!! So moist and peanut buttery:) I ate it plain but cant wait to put it in the toaster oven tomorrow morning and spread some apple butter on top- cant believe how healthy it is when it tastes so good!