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!
Ali @ Peaches and Football says
I don’t make sandwiches often so don’t really have a sandwich bread of choice. I love the idea of peanut butter bread though. Would have been fun in grade school to just slap the jam on and away I go!
I do love English muffins. I’ll usually pick between those and sour dough if I’m out for a morning breakfast somewhere.
Nadiya @ Milk and Honey says
Peanut butter bread :O Omg… I’m actually free today so I shouldn’t have any excuses…
Kira says
My Excuse: being stuck in residence with no kitchen 🙁 But as soon as I get home tomorrow this will be in my oven, GF with Cashew-Almond Butter… Yum!!
Katie @ Peace Love & Oats says
I use Udi’s bread! and that bread sounds delicious!
Sarah the official CCK drooler says
OH MY WORD!!!! Than you SO much! My sister and brother were recently told they can couldn’t have gluten/dairy- which was a total bummer for them but especially my bread addicted brother. My mom has been pretty frantic trying to find gluten free recipes. this is a life saver for her and will be great cuz he loves pb too! So a big THANK YOU from my family to yours 🙂
Did I actually just write a serious comment? That NEVER happens. And probably never will again 🙂 Maturity people, maturity.
Diane Pierce says
Just put a loaf in the oven. Seeing the grandkids this weekend and going to serve the bread with homemade apple butter. Love your recipes, Katie. The pumpkin brownies were awesome!!!
Sarahishealthy says
I just put mine in the oven too!
It might come out a little small, because I kept eating the batter! It was so good!
Sarahishealthy says
Aaaaand it’s out. And better than I even could’ve imagined!
OMGZOMG this is good. Dangerously good. If anyone has any doubts about making this recipe, don’t! I think I’m in love.
Casey says
What sweetener did you choose to use? Just curious. Planning to make it myself. Considering omitting the sweetner altogether.
Samantha says
Hi Casey –
For the version I made today I went full sugar and used white sugar. Because this was a new recipe for me and I wanted to include it in a bake sale I didn’t spent a lot of time experimenting with the the sugar differences.
I also added a small amount of chocolate chunk mini-chips. And I used more peanut butter rather than applesauce. Had I used the applesauce the sweetness might have been different.
So with 2/3 + 1/4 cup white sugar (but no applesauce) I can tell you that it wasn’t overly sweet at all. I started with the 2/3, combined everything, tested, and then added the addition 1/4. For a bake sale I wanted more of a “dessert” bread.
I hope this helps.
Samantha says
Sigh. I could never get sick of anything with peanut butter. This one is already saved for later.
Right now I am on a whole wheat english muffin kick which I am piling things on more open faced style. I definitely tend towards the wheaty/grainy sorts. I agree with you I would make more bread myself if I had the time and the patience. 🙂
Sarahishealthy says
I used to like Oroweat. I think you said you did, too? But now apparently they are no longer vegan! 🙁
Chocolate-Covered Katie says
I did! I used to buy it a lot, but haven’t recently. Just googled and saw it does now have milk… weird 🙁
Karen says
WHAT? I just finished all the milk in the house????
Anika says
Katie, my vegan bread always come out dry or gummy. any tips?
Chocolate-Covered Katie says
Um, I guess it depends on the recipe? Maybe not enough fat?
Sadie says
I’ve often found that vegan baked goods come out gummy if you add too much liquid. Vegan batters need to be really thick in order to come out fluffy. Also, try adding more baking powder/soda.
Lisa K @ NutriNosh says
I absolutely adore Ezekiel 7 grain bread for ALL of my sandwiches 🙂
Sprouted bread keeps me full a million times longer than any other bread!
Janae says
I just went gluten-free about 3 months ago and yet to have found a good bread I really love. I like Udi’s bread, but it’s not completely vegan (I think they include egg whites). Anyone have a great GF bread to recommend, b/c I LOVE bread & am dying here.
Eleanor@Eatinglikeahorse says
Do they have Genius bread in America? It’s the best GF bread I’ve found in England…
Erin K says
Do you have a Whole Foods near you? I love their GF sandwich bread. I also think Rudi’s is better than Udi’s, but I haven’t found a GF bread that I will eat as anything other than toast.
Luvena says
Hi Katie,
Do you think the bread will come out without any sugar? Or do you have any other suggestions if I want to make it sugar free?
Thanks
Luvena
Therese says
Luvena, I’ve had success in a LOT of recipes using pureed dates and Stevia in the Raw Baker’s Stevia. Sugar free is a big issue for me. You might try putting the dates, PButter, applesauce/banana and milk all in a blender/food processor together. I usually squish the dates in a measuring cup and then add more to equal the sugar 3/4 cups dates = 1/2 cup sugar, (sort of) Then add the bakers stevia until it tastes sweet enough. Okay, it’s not an exact science, but it works.
Chocolate-Covered Katie says
The xylitol version is sugar-free. But yeah I think you could omit completely… can’t vouch for the taste though!
michelle says
Which did u use? I finally bought Xylitol
Ashleigh says
I made this bread last night, and completely omitted the sweetner, but did still add the 4 packets of stevia. It was still absolutely delicious and had a wonderful texture!
Anonymous says
Ashleigh Thank you so for letting us know!!!!
Jennifer @ Peanut Butter and Peppers says
fabulous bread!! Man, if it wasn’t so hot out right now I’d make it!!!
Justine Duppong @ Life With Cheeseburgers says
Lol another excuse! I can’t use that one…I live in ND and it’s raining… 😉
HollieisFueledByLOLZ says
That does sound so easy and I do have all those ingredients on hand. Ha-my man is obsessed with bread making so maybe I’ll woo him with my nonexistent cooking skills. 😉
Barb says
I think my bread maker is tied with my cuisinart ice cream maker for most used appliance in my house! I bake bread all the time and I love experimenting with different grains/seeds to add in. I also like adding a little maple syrup instead of sugar. I’ll have to add some PB next time! Although your bread looks super easy, and I can’t wait to try it as well!
Yellow Haired Girl says
Holy. Moly. This looks SO good. I love peanut butter. I love bread. And now because of this, I think I love you 🙂
Cheri @ The Watering Mouth says
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.
Anna @ The Guiltless Life says
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 😉 !
Marisha says
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!!
Anonymous says
Yummmmmy :O Can’t wait to make this!
Does the calorie count include the sweetener?
Chocolate-Covered Katie says
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 ;).
Anonymous says
Thanks for letting me know :DDD
Michelle says
I am definitely going to be making this recipe this weekend!! I love your blog and love your recipes!!
Kristen @ notsodomesticated says
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! 😉
Emily @ Glitz Glam Granola says
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!
Chelsea @ Naturally Sweet Recipes says
This bread looks amazing!! I so agree, homemade is always the very best! It looks so delicious with that jelly on top. YUM!
Lisa @bitesforbabies says
Homemade herbed focaccia! Yum!
LaNita says
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 🙂
Kate says
I just made this- awesome! It has the perfect amount of peanut butter flavor.
Chocolate-Covered Katie says
I’m so so happy it turned out well!
Dixya says
I am sold Katie, seriously no excuses I am going to make this over the weekend and let you know
Alanna says
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.
Alanna says
Edit: meant to put, OR just do the 2/3 cup. (Oops!)
Chocolate-Covered Katie says
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 🙁
Alanna says
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)
?
Alanna says
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!
Chocolate-Covered Katie says
So glad it turned out well!!
Chocolate-Covered Katie says
Um oops, that was supposed to go under your other comment later ;).
Alanna says
Hehe no worries. I’m glad I made a double batch and divided to 4 pans, so now I can keep one for myself! 😀
Laura says
Mm, definitely going to try making this with raisins…or a swirl of jam. 😀
Tasha says
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?
Chocolate-Covered Katie says
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
Tasha says
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?
Chocolate-Covered Katie says
Yes. I tried to fix it in the instructions!
Katrina @ Warm Vanilla Sugar says
I have no excuse. This bread will appear in my kitchen this weekend!
the surfer says
so this may be a stupid question but what exactly are the differences between regular and uncut stevia??
Chocolate-Covered Katie says
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.
Sonyanijntje says
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!
Amanda says
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!!
Chocolate-Covered Katie says
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 ;).
Casey says
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! 🙂
Chocolate-Covered Katie says
Ooh yikes, I can totally see how someone would think that! Changing my post now lol!
Taylor says
I used 1/2 plain and 1/2 whole wheat flour and it was great!
Nicky says
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!
Danielle says
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! 🙂
Chocolate-Covered Katie says
Hmmm… did you let it cool first? How long?
Also, what flour did you use?
Danielle says
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!
anon says
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.
Danielle says
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! 🙂
Chocolate-Covered Katie says
Yikes! Please, no worries!!
Danielle says
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!
Ashley says
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.
Chocolate-Covered Katie says
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 :).
Ashley says
No, thank you! 😀
Janice says
Im just wondering, but how thick are each of the 12 slices?
Chocolate-Covered Katie says
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 :).
Heather says
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!
Kelly says
Heather, I was hoping to try this with almond flour. How did the coconut flour work for you?
bob says
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).
sally @ sally's baking addiction says
making this this weekend. along with your sugar free chocolate bars. honestly katie, what would i do without your blog? 🙂
Leslie says
Same here! My life would be so boring!
LaNita says
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!
Justine Duppong @ Life With Cheeseburgers says
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)!
Sapphire says
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).
Stefanie says
YUM! I’m really looking forward to trying this recipe. You are brilliant.
Steph says
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 😉
Steph says
Oooh I also remember a similar recipe in your testing page! I knew anything pb + bread + Katie would be a winner!
Chocolate-Covered Katie says
Yes lol that was this same one, with a few changes. (It’s still there, actually!)
Emily says
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!
Eleanor@Eatinglikeahorse says
What about trying peanut flour? Then you’d get extra pb taste too 🙂
Chocolate-Covered Katie says
I wish I could find peanut flour around here. Everyone is always talking about it… 🙁
Sarah says
This bread looks delicious! I love any wholegrain hearty bread, either wholewheat or rye. Or wholemeal pita pockets!
Moni Meals says
I will try this out! Sounds so good and very easy. 🙂
kelly says
My son loves pd and jam sandwiches. He eats them everyday for lunch. He is going to LOVE this. Thank CCK
Shelley says
I was just thinking I needed to bake some delicious bread. Thanks for making up my mind with what to make 😉
Carrie @ Lift Eat Repeat says
Sounds delicious! I usually eat the low sodium Ezekiel Bread- I love it with drippy eggs the best!!
krystal @coffeecardiogoddess says
Omg i need this in my life asap!! Katie you are an evil genius! And I mean that in good way:)
Aja says
I must make this now!!! You’re a genius.
Albizia says
One good excuse – I don’t think I can make it in an oven toaster. And I actually don’t like my bread sweet. If it is sweet, I call it cake. So if I change the name to peanut butter cake, I think I can take the risk to bake in the oven toaster 😀 .
Allison says
Just made it! AMAZING. One of your best recipes yet 🙂
Chocolate-Covered Katie says
🙂 🙂 🙂
DANIELLE says
Hey! I have a question for ya. On a lot of your recipes you have flour and in parentheses you put “or GF all purpose” and I just wanted to know if you actually try the recipe with a GF all purpose flour, and it is successful. I only ask cause not all recipes work as well with gluten free flours….so it’d be a shame to waste a ton of ingredients if it doesn’t work out. I sure hope it does because I just made homemade nuttella…which would be DELISH on something like this! 🙂
Chocolate-Covered Katie says
If I haven’t personally tested it, I’ve had a friend or reader/blogger do so. I have one friend in particular who likes to take all my recipes and use Bob’s gf mix. But I definitely only put the flours I use… It frustrates me so much when someone says one of my recipes doesn’t work out, and it turns out he/she used a flour I hadn’t tested!
DANIELLE says
Thanks for the swift reply! I did look through the comments and saw someone tried it with GF blend…with success! So I’m going to try it tonight- yay!
Shelley says
nutella would be awesome on this. good call.
Katie @ Nutrition in a Peanut Shell says
This looks amazing and the only excuse I have is I have no milk BUT it’s grocery night. I MUST get on this!
Char @ www.charskitchen.ca says
mmmmmmmmmmm peanut butter bread! I DO have all the ingredients! Looks delicious, Katie.
Luckily I don’t need to make excuses on Fridays- I’m an Educational Assistant, and Fridays are early dismissals 🙂 4 1/2 hour work day, woohoo!
Amber with Slim Pickin's Kitchen says
YUUUUUUUUUUUUUUUMMMMMMMMMMM!!! Gah! I love peanut butter and strawberry preserves together! I’m scared if I make this, then I will eat the whole loaf and gain a bajillion lbs. I’ll probably wait until Sunday 😉
Alanna says
I just finished making this, and it is so easy and delicious! I made one with 1/3 C PB and 1/3 + 1/4 C sugar and the other with 1/2 C PB and 2/3 + 1/4 C sugar (both with Almond Breeze original almond milk), and the batter for both was awesome! I split each mix to two 8×4 foil pans (the store didn’t have anything larger), so they aren’t exactly sandwich size but I can get 16 slices per recipe at only 113 and 145 calories. Hooray for CCK! 🙂
Melissa (Better Fit) says
Haha! Excuse #1 is just evil! 😉
Looks delicious. My favourite bread is whole wheat, preferably with seeds and extra goodies. The deli near me has delicious fresh-baked bread which always smells delicious. But fresh baked bread in my house? With peanut butter? Definitely worth a try!
Shaina says
YUM!!! This sounds really good and seems pretty easy to make. 🙂
Megan says
This is really interesting! My mom makes homemade bread ALL the time at home. After trying homemade bread, it’s so hard to go back! I think I’ve gotten spoiled 🙂 I always put peanut butter and honey on my bread, especially after it comes out warm out of the oven. If it’s not warm, sometimes I put it in the microwave. I love when the peanut butter and the honey melt and run together. I’ve never thought of actually putting peanut butter IN my bread before though. I’ll have to try it! As for bread for sandwiches, I usually like a wrap, especially “Joseph’s Flax Bread.” I think you can buy it pretty much anywhere. I make this really yummy wrap with it using peanut butter, honey, a few slices of banana, and almonds. It’s such an energy booster and perfect for a pre-run or post-run snack/meal. I usually throw it in the microwave too for 30 seconds just to let the peanut butter and honey run. I love peanut butter! I’m interested to try this peanut butter bread!
Kit-Kat says
I love my mom’s homemade artisan bread. It’s really good! I also love garlic, cinnamon-raisin, cranberry, onion, potato, Christmassy, and whole wheat bread. 🙂
I’m just a carby kind of girl, I guess, haha! But I don’t like processed-style breads that are bought on shelves (bleck). I prefer buying the breads the come from the bakery isle, or anything homemade!
I’ve never had PB bread before. Would crunchy peanut butter work, do you think?
Chocolate-Covered Katie says
Sure!
Steph says
“Oats contain a filling fiber compound called beta-glucan, which helps the body release CCK, a hunger-suppressing hormone.”
Hehehe, I read about CCK in my physiology textbook! But I found the quote here: http://www.foxnews.com/imag/Food/Quick+Tricks+to+Feel+Full+Longer
Chocolate-Covered Katie says
LOL!
Alicia says
I’m baking this now, with spelt flour and almond milk. ^^ It really did take only 5 minutes to prep! 🙂
Maddy says
Katie! This looks so delicious, just wondering, when you made it, did you use applesauce or banana? I’m thinking maybe a pb banana type bread would be delicious but I’m sure it’s delicious with applesauce too! Also, what sweetener did you use? Thanks!
Chocolate-Covered Katie says
I used applesauce.
And I tried it with both xylitol and brown sugar to make sure it worked both ways.
Stefanie says
Stop with all the great recipes. I am going to make this next weekend if I am off. 🙂
Lauren says
I made this last night and it is amazing! I used 1/2 cup evaporated can juice, 1/3 cup peanut butter, almond milk, and spelt flour. I had to use two smaller loaf pans, so I got 16 slices. I can’t wait to eat more of it today!
LizAshlee says
I don’t really eat bread but if I did I would prefer it to be sprouted… 🙂 Happy pb & j !
Jules says
I loveee whole wheat! But there is this Italian Bakery near me that makes THE BEST black olive bread and spinach bread its AMAZINGG!! Also CCK i was wondering what brand of peanut butter do you use ?
Jules says
and also my dad just brought home some whole wheat potato bread to try ! i’m excited!!
Chocolate-Covered Katie says
Usually, Whole Foods brand (either organic or non-organic, but always salted) 🙂
BeccaG says
DELICIOUS!!!!!! Just made this this morning and it is so scrumptious! I have been really enjoying peanut butter lately and this has the perfect amount of sweet/savory flavor. I just recommended this to a friend who is trying to be gluten-free.
Abby says
I made it was delicious! I put a bit of brown sugar on top before baking and it made it nice and crisp! I also put some coarse salt on top for a salty sweet effect. My dad, who does not like chocolate 🙁 said he would like it with more cinnamon and raisins instead of chocolate chips.
KarenJ says
Dear Katie, I don´t have enough time right now to read through all the comments but I did see some mention of bread machines. Once you´ve invested a little time in learning how to use them -and there are lots of amazing bread books out there – Time really is no longer a bread baking issue. This is why God invented bread machines.
Sarah S. says
Honestly, this came out more like a coffee cake for me… I did add chocolate chips and subbed almond butter and mashed banana, and used the max amount of brown sugar suggested. It’s crazy delicious coffee cake, though! Be warned, this combo crumbles. Thanks, Katie!
Chocolate-Covered Katie says
Hmmm… what flour did you use?
Jessica says
Looks soo good!
Agent HP says
I just made this! It rose beautifully and I couldn’t stop eating the batter, but the final product didn’t quite have the punch I was looking for. Still yummy, but I’d like to try again with more pb! (I used unsweetened, unsalted this time.)
Chocolate-Covered Katie says
As I wrote in the post, I used salted pb. So if you use unsalted, you’d have to add a little salt. You’d be AMAZED at the change in taste just a tiny bit of salt could have on a recipe! 😉
michelle says
This was great first time with xylitol…worked great…applesauce was bad uses banana…however would prefer no banana taste but still so good….Katie love your ideas …your awesome! !!
Chocolate-Covered Katie says
Thanks, Michelle! 🙂
Lucia says
Hi Katie, I’m sure you’ve heard it all before but I wanted to tell you how much I adore your blog. I can’t wait to try out the chocolate chip dip on my brother, the expression on his face when I tell him it has chickpeas…
Anyway, I know you’re an avid runner and I’m wondering if you have any running tips. Currently I can’t run more than a few blocks and afterwards I feel awful–stitches in my sides and shoulders, upset stomach…how can I learn how to enjoy running?
Chocolate-Covered Katie says
This is a REALLY old post, but hopefully it can be somewhat helpful!! https://chocolatecoveredkatie.com/2009/01/08/chocolate-covered-song-of-the-day-and-an-interminably-long-email/
Lucia says
Thanks Katie! That was really informative!
Shelley says
as long as you don’t hate techno/dance music, you should look into podrunner podcasts. They break down the intervals for you, so you don’t even have to wear a watch. The run intervals gradually get longer, and the walk segments get shorter as you progress through the podcasts. There’s probably other podcasts like that too, but that’s the one I’ve used.
lindsay says
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!!
Alanna says
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!
Chocolate-Covered Katie says
Thanks, Lindsay!
And Alanna is right :).
Samantha says
would you recommend not trying to make these with pb2? or other kinds of peanut flour?
Katy sparrow says
ohmygoodness i cant wait to make this, incredible!!! You’re so right, I have no good excuse not to!
Super Chunky says
@ChocCoveredKt THIS ROCKSS!!! We at Teddie Peanut will give the bread a try!! AWESOME!! And thanks!!
Taylor says
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.
kristy @ coconutmama says
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!!
Chocolate-Covered Katie says
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 ;)).
Laura says
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.
Gloria says
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!
Rachel says
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 🙂
Felicia says
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
Hayley says
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!
Traci says
I love sourdough bread! But I also LOVE pbandjs so this will be perfect! Thank you so much!
Kat says
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.
Tiffany says
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!
Grace says
What about Almond meal…do you think this woudl work with a portion of the flour being almond meal?
Chocolate-Covered Katie says
Sorry, I haven’t tried it.
Katie says
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!
Katie says
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:)
Jena says
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. 🙂
Chocolate-Covered Katie says
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! 🙂
Ali says
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!
mnkygirl says
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!!
Amanda says
can you make this in a bread machine?????
Bella says
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.
Emily says
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.?
Chocolate-Covered Katie says
yes 🙂
Claire says
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. 🙂
Kristyn says
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 🙂
Kristyn says
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!
Chocolate-Covered Katie says
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!
Alanna says
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.
Kristyn says
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.
Chocolate-Covered Katie says
lol subbing pumpkin for the peanut butter would pretty much do it! That gets rid of the needed fat in the recipe.
Kristyn says
Thanks! I’ll play with it and see if I can get it to work 🙂
Alanna says
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!
Emma says
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. 🙂
jen says
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!
Vicky says
Hi Jen! Non-grain flours have completely different properties and cannot just be subbed for grain flours.
Beth says
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! 🙂
Ciara Webb says
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.
Jennifer says
Has anyone tried freezing this bread? If so, was it still tasty after it was thawed?
Nat says
This bread is so delicious! Husband and kid approved! Your recipes continue to amaze me.
Vicky says
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!!
Aly says
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!
Chocolate Covered Katie says
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 🙂
Lyf says
Can you use your magic and make this a single serving recipe please?
Audrey says
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!!
Don says
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. 🙂
Lyf says
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!
Sam says
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?
Unofficial CCK Helper says
She says she uses Whole Foods brand in the red jar, with salt.
ROOMA says
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.
ROOMA says
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.
Crystal @ Confessions of Crystal says
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?
Gary Rith says
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
Chocolate Covered Katie says
Thank you so much for such a sweet post!
Hayley says
Just made this bread this morning and it turned out fabulous! Tasted similar to a peanut butter cookie, but without all that extra sugar and butter!
Diana says
Three questions: 1) whenever you mention brown sugar in your recipes, is it packed brown sugar or unpacked?, 2) what is uncut stevia extract,? and 3) do you stir the chips and nuts in after everything is mixed together? Thanks, Katie, for taking the time to answer.
Unofficial CCK Helper says
If it doesn’t say packed, then that usually means in a recipe that it is unpacked. Here is a link that explains the stevia she uses. Hopefully that can be helpful! 🙂
https://chocolatecoveredkatie.com/stevia-conversion-chart/