Easy Peanut Butter Quick Bread
This Easy Peanut Butter Quick Bread has just a few simple ingredients that you mix together by hand in one bowl and then pour into a pan and bake. It's soft, tender, delicious, and there's nothing better than topping a slice with your favorite jam or jelly!
Servings: 1 loaf (about 10 slices)
- cooking spray
- 2 cups all-purpose flour
- ½ cup light brown sugar
- ½ teaspoon salt
- 3 teaspoons baking powder
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup peanut butter, smooth or crunchy (your choice)
Preheat the oven to 350°F.
Spray a loaf pan with cooking spray. I use an 8½ x 4½-inch loaf pan for a slightly taller loaf. A 9x5-inch pan will work too.
In a large bowl, whisk together the flour, light brown sugar, salt, and baking powder until well-combined.
Add the milk, eggs and vanilla; stir just until there is no more dry flour.
Add the peanut butter and stir just it is evenly distributed throughout the batter (no streaks). Note: Be careful not to over-mix, as this can make the bread dense and tough.
Pour the batter into the prepared loaf pan; spread it out, if needed, so it is even.
Bake in the center of the oven for 50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter). Note: Be careful not to over-bake, as it can cause your bread to be dry and crumbly. Since all ovens are different (and depending on the size pan you use), it may take a little less or more time in your oven. I recommend that you start checking it at 45 minutes, and test it in a few spots just to be sure.
Place the pan on a cooling rack and allow the bread to cool completely in the pan (about 2 hours) before slicing and serving.
- Don't worry if the top of your quick bread has cracks. It's completely normal and common with quick breads because the top sets before the rest of the bread rises.
- If you feel like the top is getting too brown but the bread isn't yet cooked in the middle, tent the top with aluminum foil.
- As with most quick breads, this bread is at its best when freshly baked. After a day or two, even when well-wrapped, it can start to dry out and/or become soggy and sticky on top.
- If you know you're not going to eat the whole thing within that time, I suggest freezing what you don't plan to eat as soon as possible rather than waiting a day or two then freezing. This will preserve the fresh quality so much better.
- You can freeze a whole loaf or individual slices. Once cooled, I wrap it with plastic wrap or wax paper first and then foil. If I'm doing slices, I put the wrapped slices in a freezer bag. For best results, use within 1 to 2 months.
- Calorie estimate is based on 1 slice of bread.