Peanut Butter Quick Bread
Easy peanut butter quick bread recipe mixed together in about 15 minutes!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: bread
Cuisine: American
Servings: 12 servings
Calories: 344kcal
- 2 cups (240 g) all-purpose flour *spooned and leveled
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- 1 cup (240 ml) milk (whole, low-fat, or non-dairy)
- ¾ cup (202 g) smooth peanut butter
- 2 teaspoons vanilla extract
- ½ cup (120 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower)
Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, peanut butter, vanilla extract, and oil until combined.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Do not overmix. Stir in chocolate chips
Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350oF (177oC) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
- Storage: Once cooled, wrap tightly in tinfoil or plastic wrap and keep at room temperature for up to 3 days.
- Freezing: Cool completely, then wrap in tinfoil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
- Oil – I use either vegetable or canola oil, but any neutral-tasting oil such as grapeseed or safflower will work. You could also swap with melted butter (this could make the bread a tad drier) or melted coconut oil (this may impart flavor depending on which coconut oil is used).
- Milk – You can use any milk for this recipe. I prefer baking with whole milk for maximum richness, but you can always use a lower fat milk, or a non-dairy milk.
- Chocolate chips - Try stirring in 1 cup chocolate chips once batter is mixed together.
Calories: 344kcal | Carbohydrates: 38g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 30mg | Sodium: 137mg | Potassium: 256mg | Fiber: 1g | Sugar: 19g | Vitamin A: 73IU | Calcium: 84mg | Iron: 1mg