Peanut Butter Bread is a super simple, but tasty bread that you can prepare in a blender! Add a banana to the mix and you get a subtle banana taste that pairs so nicely with the peanut butter flavor. Made in partnership with KitchenAid, this bread is a must-try. If you make it, show me by taking a photo and using #MakeItTogether! It’s a delicious breakfast food or anytime treat! And for another quick bread recipe, try my Chocolate Chip Banana Bread.

Peanut Butter Bread

Who knew that you could have a loaf of freshly baked bread without all the fuss of kneading the dough and letting it rise? This quick bread is even quicker than other quick bread recipes since all the mixing is done in a blender!!! I used my KitchenAid K400 Blender for this recipe, and it could not have been easier, using the 5-speed variable dial to make this simple, yet oh-so-delicious bread.

Peanut Butter Bread in Front of a Blender
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Peanut Butter Bread Recipe

Quick bread is bread that is made without using yeast as a leavening agent. That is good news at a time when yeast can be hard to find. Be sure to check out my list of Quick Bread Recipes for more quick bread options!

What Does Blender Peanut Butter Bread Taste Like?

It is subtle and sweet. Perfect for breakfast, (I love it toasted with more peanut butter smothered on- you can see it in the very last picture), a snack, or for a PB&J sandwich! Quite frankly, every time I make it, it’s gone before I can think about leftovers! 🙂

Loaf of Blender Peanut Butter Bread on Marble Counter

Storing Bread

Keep the loaf of bread stored at room temperature, wrapped in plastic wrap, for up to three days. If you want to freeze the bread, make sure to let it cool completely. Then, wrap the bread tightly with aluminum foil or plastic freezer wrap and place in a heavy-duty freezer bag.

If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag. Be sure to label it with the date.  Bread is typically good for three to six months in the freezer, but the flavor will start to dull after about 1 month.  To thaw bread, take it out of the freezer and set it on the counter.  Allow it to reach room temperature before you take it out of its packaging.  It will re-absorb some of its moisture this way.

Cut Into Loaf of Blender Peanut Butter Bread

More Quick Breads

4.88 from 8 votes

Peanut Butter Bread

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Peanut Butter bread is a super simple, but tasty bread with just a hint of banana flavor that you can prepare in a blender!

Ingredients

  • 1 cup whole milk
  • 2 large eggs, room temperature
  • cup (133 g) granulated sugar
  • 1 cup (258 g) peanut butter
  • 1 ripe banana
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 ¾ cups (218.75 g) all-purpose flour

Instructions

  • Preheat the oven to 350°F.
  • Add milk, eggs, sugar, peanut butter, and banana to the blender jar.
  • Secure the lid and blend in the KitchenAid blender until the mixture is smooth.
  • Add the salt, baking powder, and flour and secure the lid again. Continue to blend until the flour is incorporated.
  • Prepare an 8×4-inch loaf pan by spraying it with nonstick spray.
  • Pour the batter in the prepared loaf pan and bake for 50 minutes, or until done. Place a toothpick into the center of the loaf. If moist crumbs are stuck on the toothpick, it is done. If it comes out with batter, give it an additional few minutes before testing again.

Video

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Adapted from She Wears Many Hats Peanut Butter Bread

Here is how I love it… smothered in more peanut butter!

Slices of Peanut Butter Bread with more Peanut Butter on Top

Share with your friends!

Categorized in: , ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, Lolly! I work with iambaker and am happy to help with questions. You could use a stand mixer for this recipe, but the batter would not be quite as creamy or smooth. Let us know how it turns out, and have a great day!

  1. I cannot wait to make this, and will make it exactly as written. But I would also like to make a loaf without the banana. Have you tried making it without the banana, and not subbing anything else in its place? I don’t want it to taste sweet, as I think it would if I were to swap in applesauce? Thoughts?

    1. Hi, Susan! I work with iambaker and am happy to help with questions. We have not tried making the loaf without the banana. Let us know how it turns out if you do. Have a great day!

  2. I’m afraid I do not have a kitchen aid blender. I have ninja type blender. Will that work? I also have a kitchen aid mixer. Thanks

    1. Hi, Suzie! I work with iambaker and am happy to help with questions. A high powered blender works best. Have a great day!

  3. Great recipe! bread was moist but firm. I added chopped walnuts, brown sugar and cinnamon on top and it turned out delicious.

    1. Hi, Christen! I work with iambaker and am happy to help with questions. Yes, you could use a stand mixer for this recipe, but the batter may not be quite as smooth and creamy. Have a great day!

  4. Made the peanut butter bread in a bundt pan. 325 on convection for 35 minutes. Very nice. I think next time I’ll do layers of jelly in the batter! Where can I post a picture of my bread? Thanks

  5. Hi Amanda,
    I have baked your peanut butter bread recipe several times, the very first time I mistakenly put 1 cup LESS of flour to your recipe, so only 3/4 cup of flour, the mixture was runny, but I cooked it for an hour at 175 degrees Celsius and the end product it was a cake texture which I much prefer! The cake version is so moist & last up to a week in a sealed container, goes great together with a cup of coffee! Thank you for your recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.