Easy NO YEAST Peanut Butter Bread recipe that’s made with just a few pantry staples. This 1930’s depression era recipe originated in the “Five Roses: A Guide to Good Cooking” cookbook by Elizabeth Driver.

Peanut Butter Bread on a wood cutting board.

While we’re all looking for ways to morph our pantry staples into tasty treats for the family, I’ve started digging into my old, OLD cookbooks that I currently hoard in my basement.

Everything from the first edition “Joy of Cooking” to a recipe box filled with my grandmother’s favorites, I’m coming up with some real gems that I totally forgot about over the years. This Peanut Butter Bread recipe is one of those classics.

The recipe clipping is glued to a notecard in my recipe box and I don’t really know the origin except that it references the “Five Roses” cookbook. I was excited to see it because I ALWAYS have everything I need to make this Peanut Butter Bread recipe in no time flat.

PEANUT BUTTER BREAD

This easy peanut butter quick bread recipe is extremely popular again because it’s made with simple inexpensive ingredients. It’s made with baking powder so there’s no need for yeast which makes it easy for any home cook to make.

There’s also no rise time or kneading so you just mix everything together in a big bowl, pour it into a loaf pan and bake. Then you have a peanut-y treat that’s fantastic for spreading with more peanut butter, drizzling with honey or spreading with your favorite jam.

Slice of peanut butter bread on a plate with peanut butter.

HOW TO MAKE PEANUT BUTTER BREAD

Much like our favorite Banana Bread recipe, this easy peanut butter quick bread mixes together quickly and easily.

Add the flour, baking powder, salt, milk, peanut butter and sugar together in a bowl. You can mix by hand or a hand mixer, but be sure not to over mix the batter to avoid a dry loaf. You can to mix it until there are no flour streaks left in the bowl.

Pour the batter into a 9 inch loaf pan coated with cooking spray and bake for 1 hour at 325˚F.

Cool the bread for 10 minutes in the pan. Remove from the pan and cool to room temperature on a cooling rack.

If you want a more cake-like bread, you can add an egg to the batter and one teaspoon less baking powder. 

Peanut butter bread on a board with a blue dish of peanut butter

VARIATIONS ON PEANUT BUTTER BREAD

Because this quick bread recipe is so simple to make, we love mixing it up with a few variations.

  • Add in 1 cup chocolate chips for an awesome chocolate peanut butter bread.
  • Swirl in a cup of nutella before baking.
  • Replace the peanut butter with almond butter or sunflower butter for a nut-free alternative
  • Add 1 tablespoon espresso powder for a kicky coffee punch!
  • Add some crunch with chopped peanuts or use chunky peanut butter instead of creamy

Peanut butter bread slices on a board.

We love to slather our peanut butter bread with homemade jam or this FlufferNutter Dip for an easy afternoon snack. Or go even nuttier with this easy Cashew Butter as a flavorful spread.

If you like this recipe, you may also love this Chocolate Chip Banana Bread….it’s been on repeat for the past few months. Or try this easy Chocolate Banana Bread recipe.

And this Blueberry Muffin Bread is also super easy and fabulous!

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Get the Recipe: Peanut Butter Bread Recipe

Yield: 8
Prep Time: 2 minutes
Cook Time: 1 hour
Total Time: 1 hour 2 minutes
This classic 1930's Peanut Butter Bread recipe is an easy quick bread that's made with easy to find pantry staples. Ready in just one hour.
5 from 1 vote
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Ingredients

  • 2 cups all purpose flour
  • 4 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 1/3 cup milk
  • 1/2 cup peanut butter, creamy or chunky

Equipment

  • loaf pan

Instructions 

  • Preheat oven to 325˚F.
  • Whisk together the flour, baking powder, sugar and salt.
  • Add the milk and peanut butter. Beat with a hand mixer or mix by hand until thoroughly combined. Do not overmix.
  • Pour the batter into a 9 inch loaf pan coated with cooking spray and transfer to the oven.
  • Bake the bread for 1 hour or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool for 10 minutes and then remove from the pan to a cooling rack. Cool to room temperature.

Notes

Peanut Butter bread can be stored at room temperature for up to 5 days in an airtight container.
You can also freeze your peanut butter bread for up to 3 months wrapped tightly in plastic wrap and then a layer of foil.
Calories: 260kcal, Carbohydrates: 36g, Protein: 9g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 240mg, Potassium: 444mg, Fiber: 2g, Sugar: 10g, Vitamin A: 66IU, Calcium: 166mg, Iron: 2mg
Author: Kellie
Course: Bread, Breakfast, Snack
Cuisine: American