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5 from 2 votes

Peanut Butter Quick Bread

Easy peanut butter quick bread recipe mixed together in about 15 minutes!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: bread
Cuisine: American
Servings: 12 servings
Calories: 344kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.

Nutrition

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