This peanut butter bread from the great depression era is full of creamy peanut butter flavor that makes it a perfect breakfast treat.
Peanut Butter Bread/Quick Bread
This bread falls into the category of quick breads meaning there is no use of yeast in making this bread that usually acts as a leavening agent in breads. Quick breads are essentially a cross between a pound cake and a bread. For quick breads always make sure not to overmix the batter or the bread will be tough in texture.
The recipe takes a few simple ingredients, one bowl and around one hour to bake. You can spread peanut butter on the bread slice or any sort of jam for additional flavor. You can enjoy this bread in breakfast with a cup of tea of coffee. And this bread will complement any other meal of the day as well.
Bonus Tip: This bread is even better the next day as the flavor of the peanut butter is more infused.
Great Depression Era Recipe
The Peanut Butter Bread recipe's origination is from the Great Depression Era in the 1930's. In recent times the recipe re-emerged after a Reddit post went viral in 2019. Many home bakers like myself stuck in the Pandemic liked the idea and tried it and found it to be worthy of all the praise. Let's be honest - who doesn’t like peanut butter? And what better way to infuse it into a quick bread.
Chunky Peanut Butter
It is important to use chunky peanut butter for this recipe as it will give you a crunchy bite every time and the rich crumb will melt in your mouth.
I use the full fat peanut butter and suggest to not use reduced fat peanut butter for this recipe.
Ingredients Required
With four simple ingredients you can bake these quick bread. You will need:
Butter
All-Purpose Flour
Sugar
Chunky Peanut Butter
Vanilla
Egg
Make sure you are using the ingredients at room temperature. The butter, egg and peanut butter at room temperature will incorporate better an ensure a better bake.
Variations:
Add a variety of different nuts and fruits to the batter. Or even make them in a muffin pan.
Chocolate Chips: Feel free to add ½ cup of chocolate chips to the batter.
Nuts: Add ½ cup walnuts or pecans in the batter to make the bread crunchier with nuts.
Bananas: Make this bread with bananas. Simply add 2 mashed medium-sized ripe bananas in the mixture and you will get a banana peanut butter bread.
Raisins: Add ½ cup of raisins in the batter if you are a fan of raisins.
How to store
On the Counter: The peanut butter bread will stay fresh at room temperature for up to 4 days. I store the breads in an air-tight bread container.
In the Fridge: Put it in the refrigerator for up to a week.
In the Freezer: You can freeze the bread by wrapping it in plastic wraps and sealing it in a Zip loc bag for up to 3 months.
More Recipes:
Blueberry Cake with Lemon Glaze
Peanut Butter Bread
Ingredients
- 2 cups all-purpose flour (260 grams)
- ¼ cup butter (57 grams) room temperature
- ¾ cup castor sugar (170 grams)
- 2 teaspoons baking powder (10 grams)
- ¼ teaspoon salt (1.5 grams)
- 1 cup chunky peanut butter (250 grams) room temperature
- 1 egg (large)
- 1 teaspoon vanilla extract (5 grams)
- ¼ cup peanuts (roasted) (32 grams) for garnishing
Instructions
- Preheat the oven to 350 F. Spray the baking spray to a 9 x 5 x 3-inch loaf pan and line with parchment paper in the bottom.
- In a large bowl put all-purpose flour, sugar, baking powder and salt and whisk together. Set aside.
- In another large bowl using an electric mixer combine the butter with peanut butter, egg and vanilla until it is fluffy and creamy.
- Add the flour mixture and fold until mixed together.
- Pour the batter into the pan. Sprinkle the peanuts on the top before putting the pan in the middle rack of the oven.
- Bake for an hour or until a toothpick inserted into the center comes out clean with a few crumbs.
- Cool the loaf in the pan for 10 minutes before moving it to a wire rack.
Jugni A
Unbelievably quick and easy
Madeeha Anwar
Thank you Jugni. I am glad it was easy for you to bake.
Kim
Hi Madeeha, I didn't read the recipe until I was halfway through gathering ingredients, but how much butter, milk and orange zest did you add? We improvised and just added 1 cup milk. It's in the oven now - hope it turns out okay! Would like to know how you made yours. Thanks for the recipe! 🙂
Madeeha Anwar
Hi Kim,
So good to know you made the recipe. How did it turn out?
PS: There is no milk and orange zest in this recipe. Thanks.
Kim
Hi again,
Your recipe doesn't list how much butter should be added, and the instructions say to add orange zest and milk, so I was confused. Could you please update when you get a chance?Mine turned out okay, a little drier than I would have liked, probably because of the missing fat. It was good for breakfast though! I'll have to try it again as you originally intended. Have a great day.
Madeeha Anwar
Hi Kim,
You are right, I forgot to mention butter before. I have added the quantity of butter in the recipe now. Please try it again and hopefully this time it will be perfect 🙂
Thanks for pointing it out.