Looking for an insanely easy quick-bread that can be made with pantry staples? This vegan Peanut Butter Bread is made with just 5 ingredients and one bowl. Crunchy peanuts add an extra bite, and makes this cake-like bread so flavorful and decadent!
One pantry food that I always have stocked is peanut butter. It’s so versatile in that it can be paired with toast for breakfast, an apple for lunch, or mixed with chocolate for some form of dessert! It’s also a great source of protein and healthy fats. To put it in better terms, peanut butter would be the first thing I’d reach for in the event of an apocalypse, and this peanut butter bread would be the first thing I’d make!
I actually found this recipe in a Great Depression-era cookbook. So if this bread made it through the 1930s, surely it can suffice for present-day tummies.
This peanut butter bread only uses pantry staples and non-perishables (aside from the non-dairy milk). It’s eggless, dairy-free, and completely vegan. With only 5 ingredients and one bowl, this recipe can’t get any simpler!
How to Make Peanut Butter Bread:
There are just two main steps for making this bread. The whole recipe, including the baking time, comes together within 50 minutes.
Step 1: Make the Batter
- In a large bowl whisk together the flour, sugar, baking powder, and salt. Add non-dairy milk and stir until everything is evenly combined.
- Stir in the peanut butter and honey.
The peanut butter is the fat for this recipe, so no oil or butter is required. I prefer to use natural peanut butter for the health benefits, but if you only have processed peanut butter on hand that will work too.
Step 2: bake
- Pour the batter into a greased or parchment paper-lined loaf pan. Smooth out the batter evenly and gently tap out the pan a few times to get out trapped air bubbles.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Don’t worry if the bread splits or creates cracks on the top. This is completely fine and means the bread is baking accordingly.
- Let the bread cool for at least 20 minutes before removing from the pan.
You can enjoy this bread any time of day. It’s light enough to be a tasty breakfast spread with jam, or as a dessert topped with butter. (I’ve even melted some chocolate chips and drizzled it over a slice… delicious!)
Can I use whole wheat flour?
I’ve tried this recipe with both all-purpose flour and whole wheat flour. While I do prefer the all-purpose loaf since it is lighter and less dense than the whole wheat loaf, the whole wheat loaf is still delicious. So if you only have whole wheat flour this recipe will work!
Peanut Butter Bread Variations:
- Chocolate Chips: Add some chocolate chips to the batter for an extra sweet treat.
- Nuts: Use crunchy peanut butter or fold in peanuts.
- Almond Butter: Out of peanut butter? Try substituting for almond butter! The flavor is a little lighter than peanut butter, so you may want to add an extra spoonful.
More Vegan Baked-Goods:
Peanut Butter Bread (Vegan)
- 2 Cups Flour
- 1/4 Cup Sugar
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/3 Cups Non-Dairy Milk
- 1/2 Cup Peanut Butter (heaping)
- 1 Tbsp Maple Syrup (or honey if not making vegan)
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the non-dairy milk and stir until evenly combined. Add the peanut butter and maple syrup (or honey). Stir.
- Preheat the oven to 325 degrees F and grease a bread pan. Pour and smooth out the batter into the pan and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean. Allow the loaf to cool for at least 20 minutes before removing from the pan and slicing.
- if using peanut butter without sugar add an extra tablespoon of honey or maple syrup for a sweeter flavor.
- This recipe can be made with any nut or seed butter.
- If baking at high elevations (4,000 feet above sea level), add an extra tablespoon of flour, decrease sugar by a tablespoon, and bake at 350F for 40-50 minutes.
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