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!
Oh, forgot to mention..I followed your recipe using white whole wheat flour, 1/3 c brown sugar, 1/2 cup smooth peanut butter, and almond milk. Just wanted to note that after breaking down the nutritional content, ( I’m a little anal about that) I realized the serving size is based on 16 slices, not 12. I’m not trying to be critical..just calorie conscious! 12 slices would be about 163 calories per serving.. still a pretty damn healthy bread and equally delicious:)
Hi Katie!
I always used whole wheat bread or dark rye bread for my sandwiches. Those are the best kind! I will definitely be making this recipe given I don’t need a mixer or anything and it seems super easy. With that being said, what is your favorite type of mixer? I really want to get a vitamix! Is that what you use in your recipes? I feel like it’s perfect because it can double as a food processor and blender.
Thanks for the recipe! I’ll let you know how it turns out. And when my daddy gets home from work I’ll let you know how he likes it. 🙂
Hi Jena!
It actually CAN’T double as a food processor. For all my recipes that call for a food processor (larabar recipes and cookie dough dip, etc.) I’d highly recommend not using the vita-mix, as the stuff on the top won’t blend because it’ll be too full. Trust me, I’ve tried… bad results! I’d go with a Cuisinart! 🙂
Hi Katie,
I’m trying to cut out grains so I’m wondering if I could make this with either almond or coconut flour.
Thanks!
I’m so happy to have found this site! I’m not vegan, but I am trying to be aware of how much animal products & hormones go into our bodies (and my kids!), so this site has really helped us cut way back.
I made this recipe this morning with a few alterations. 🙂 I only had chocolate PB so that’s what I used; why not? I was lazy and didn’t feel like measuring, so I just tossed a whole small super ripe banana in. Last but not least I added flax because I try to sneak it in a lot of things my kids eat. I put it in muffin tins instead of a bread pan and added very dark chocolate chunks to it and cooked it at half the time. Thank you Katie! Yum!! The kids love it. High in protein & fiber and low in sugar. Yippee!!
can you make this in a bread machine?????
this is absolutely AMAZING. ive never made my own sandwich bread and this recipe is delicious! Amazing with jelly, i am definelty making this one again soon! thanks so much katie! i had success with doubling the recipe (My loaf pan is pretty big) with half truvia/ half real sugar (to mellow out the truvia aftertaste) and using 2/3 cup pb plus 3 tbs. DELISH oh and my dough turned out extremely thick so to each batch i added a splash more soy milk.
I don’t have any of the types of flour you have listed on hand at the moment, and can’t get any for the time being. Can you use all-purpose flour instead.?
yes 🙂
Katie, I luuuuv you! My first attempt at bread: subbed 200ml coconut milk + 170ml water (the coconut taste disappears after baking), used a sixth of a cup of sugar, added about 1.5 tbsp ground flax, and just had a slice with Marmite. Marrrrrrvellous! I can finally eat bread again. 🙂
just made this and think it’s great! the texture is awesome and amount of sugar is just right!
i added an extra 1/2 tsp of pumpkin pie spice (i ran out of cinnamon) and am going to try this with pumpkin instead of peanut butter!! i think it will be equally awesome. I’ll let you know!!
But this is amazing with butter and jam! excited to share with friends 🙂
I tried this with pumpkin and used coconut milk for my milk….this did NOT work…I was sad because I was hopeful….it wouldn’t cook through (it was too wet) and collapsed as it cooled.
i’m trying your pumpkin bar recipe instead for a good pumpkin recipe 🙂
such is life when experimenting…great p-nut butter bread recipe though!
Hmmm… what flour did you use? Did you change the recipe at all? If you give me more specifics, hopefully I can help figure out what could’ve gone wrong!
I’m guessing pumpkin wouldn’t matter in place of the applesauce, but coconut milk has so much more fat than regular milk that maybe combined with the PB it was just too much? The coconut cake is incredibly moist with just coconut milk, so I’d imagine extra PB/oil would muck it up.
I didn’t change the recipe at all except to sub pumpkin for peanut butter. I used spelt for my flour and coconut milk for my milk….before I used peanut butter and almond milk.
lol subbing pumpkin for the peanut butter would pretty much do it! That gets rid of the needed fat in the recipe.
Thanks! I’ll play with it and see if I can get it to work 🙂
Maybe it’d work if you replaced some of the applesauce with oil? I thought you’d tried pumpkin in place of applesauce/banana, but if it’s instead of the PB that would definitely change the texture a lot!
This was probably the best thing I have ever tasted. I almost cried when I finished off the loaf and
got possessive when I noticed my cousins were eating big slices. I am a peanut butter nut, so thank you for this divine recipe! Also love your Apple Pie Pancakes. Keep making such yummy
stuff and sharing. 🙂
I will never get which flour is used for which, but as a coconut fanatic I always have coconut flour. Could this be used to sub for the flour you use, spelt, oat etc (that I never have lol) in your recipes? I also have almond and Brown rice…Please help! thank you!
Hi Jen! Non-grain flours have completely different properties and cannot just be subbed for grain flours.
I think to keep myself from devouring the whole loaf, I will freeze some slices. We’ll see. I can’t wait to make it TONIGHT!!!! I love you, Katie! 🙂
Hi Katie! I love your blog and basically make all my food from it now. So I happened to have some pb2 in my cabinets and I wanted to try this recipe with it. DO NOT DO IT. It basically leaves this bread with a bitter salt taste to it. You can’t even tell that it’s supposed to be peanut butter, or even sweet! It has a rye taste to it. So unless your making this bread to have no flavor, DO NOT USE PB2.
Has anyone tried freezing this bread? If so, was it still tasty after it was thawed?
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!!