Our moist peanut butter bread is an easy, comforting quick bread that pairs creamy peanut butter with a handful of pantry staples for a sweet, tender loaf perfect for snack time or dessert.
This recipe joins a collection of quick breads that are simple to make and full of flavor. Unlike yeast breads, quick breads rely on baking powder for lift, so they come together fast and bake up tender and moist. If you enjoy sweet quick breads like strawberry or apple-cinnamon, or savory options such as jalapeño cornbread, this peanut butter loaf is a delicious addition.
It’s straightforward to prepare, with basic ingredients and just a few steps. The batter mixes quickly and the oven does most of the work. Allow time for the loaf to cool fully before slicing so it sets properly and slices cleanly.
How to make peanut butter bread from scratch
Start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. In a medium bowl, whisk together the dry ingredients so they are evenly combined and aerated. In a separate large bowl, beat the peanut butter and light brown sugar until smooth, then add the egg and mix until incorporated. Alternate adding the dry ingredients and the buttermilk to the peanut butter mixture, mixing gently on low speed until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean. Let the bread cool in the pan briefly, then transfer to a wire rack to cool completely before slicing.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup light brown sugar
- ½ cup creamy peanut butter
- 1 large egg, lightly beaten
- 1 cup buttermilk
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry mix aside.
- In a large bowl, use a hand mixer or whisk to combine the brown sugar and peanut butter until smooth. Add the beaten egg and continue mixing until well blended.
- With the mixer on low, add half the dry ingredients to the peanut butter mixture, then add half the buttermilk. Mix until just combined. Repeat with the remaining dry ingredients and buttermilk, mixing only until combined—do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil about halfway through baking.
- Allow the bread to cool in the pan for 5–10 minutes, then remove it and cool completely on a wire rack before slicing.
Storage
Store cooled slices in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze slices individually for quick thawing later.
Recipe tips
- Mix gently and only until combined to avoid developing gluten, which can make the loaf tough. Keep the mixer on low speed when combining wet and dry ingredients.
- Crunchy peanut butter can be used for added texture. If the batter seems too stiff, add a tablespoon or two of extra buttermilk until it reaches a scoopable consistency.
- Add-ins like semi-sweet chocolate chips, peanut butter chips, or chopped roasted peanuts work well stirred into the batter just before baking.
- To prevent the top from over-browning, tent the pan loosely with aluminum foil halfway through the bake time.
Other quick bread recipes you may love
- Chocolate Peanut Butter Banana Bread
- Zucchini Bread
- Lemon Poppy Seed Bread
- Cinnamon Bread
Like this recipe?
If you try this loaf and enjoy it, consider leaving a rating or sharing the recipe with friends. We hope it becomes a favorite snack in your home.
Peanut Butter Bread
Prep Time: 10 minutes • Cook Time: 45 minutes • Additional Time: 1 hour resting/cooling • Total Time: 1 hour 55 minutes
Servings: 10 slices
Notes
- Calories and nutrition are approximate and depend on exact ingredients and portion size. Values below are estimates per slice.
Nutrition (approx. per slice)
- Calories: 274 kcal
- Carbohydrates: 45 g
- Protein: 7 g
- Fat: 8 g (Saturated Fat: 2 g)
- Sodium: 210 mg
- Sugar: 24 g
About the author
Kimberly Vargo focuses on comfort food recipes—simple dinners, cozy sides, and classic desserts inspired by family favorites and vintage cookbooks. This peanut butter bread is one of those easy, satisfying treats that’s quick to make and crowd-pleasing.
