Name: Peanut Butter Quick Bread
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup milk; 1 cup granulated sugar; 1 cup peanut butter; 2 eggs, room temperature; 1½ cups all-purpose flour; ½ cup old-fashioned oats; 1 tablespoon baking powder; ½ teaspoon salt; Optional Add-ins: Chocolate chips, Chopped peanuts, Butterscotch chips, Peanut butter chips, Swirl of jam or mashed banana

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Peanut Butter Quick Bread is my go-to when I want something comforting, nutty, and just the right amount of sweet. It’s an easy, satisfying loaf that fills the kitchen with an irresistible aroma and only takes a handful of pantry ingredients. I love how this bread works for breakfast, a snack, or dessert—and I don’t need a mixer or fancy prep to pull it off.

Why You’ll Love This Recipe

I love how quick and forgiving this recipe is. It’s a no-fuss loaf with rich peanut butter flavor and a perfectly tender crumb. It comes together easily in a blender or food processor, and it’s endlessly customizable. I’ve made it with chocolate chips, crushed peanuts, or even a swirl of jam—and it’s always a hit. Best of all, it keeps well, so I can slice and snack on it for days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup milk
1 cup granulated sugar
1 cup peanut butter
2 eggs, room temperature
1½ cups all-purpose flour
½ cup old-fashioned oats
1 tablespoon baking powder
½ teaspoon salt

Directions

Step 1: Preheat and Prepare the Pan
I preheat the oven to 350°F and position the rack in the center. Then I lightly spray an 8×4-inch loaf pan and line it with parchment paper for easy removal.

Step 2: Blend the Wet Ingredients
In a heavy-duty blender or food processor, I combine the milk, sugar, peanut butter, and eggs. I process it for about 1–2 minutes until smooth.

Step 3: Add the Dry Ingredients
Next, I add the flour, oats, baking powder, and salt to the wet mixture and process for another minute until everything is well incorporated and smooth. If I’m using a lower-powered appliance, I add the dry ingredients gradually.

Step 4: Pour and Bake
I pour the batter into the prepared loaf pan, smoothing out the top. Then I bake it for about 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Cool and Slice
Once baked, I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Then I slice and enjoy.

Servings and timing

This recipe makes 10 slices.

Prep time: 10 minutes
Bake time: 1 hour 10 minutes
Total time: 1 hour 20 minutes

Variations

When I want to change it up, I stir chocolate chips or chopped peanuts into the batter. I’ve also used butterscotch chips and even peanut butter chips for more intense flavor. For a slight twist, I substitute almond milk or oat milk in place of dairy. A little swirl of jelly or mashed banana in the batter gives it a fun flavor boost too.

Storage/Reheating

I store the cooled bread wrapped in foil or an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze individual slices wrapped in plastic and placed in a freezer bag. To reheat, I toast slices or warm them in the microwave for about 10–15 seconds.

FAQs

Can I use crunchy peanut butter?

Yes, I can. It adds a bit of texture to the loaf, which I actually enjoy. Just make sure it’s well-blended in the batter.

What can I use instead of eggs?

Applesauce or mashed banana works well. I use ¼ cup per egg as a substitute, though it will slightly change the flavor and texture.

Do I need a blender to make this?

A blender makes it easier, but I’ve also mixed it by hand or used a standard electric mixer. I just make sure everything is well combined.

Can I make this recipe gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend and make sure my oats are certified gluten-free. The texture may be slightly different, but it still turns out tasty.

Can I freeze the whole loaf?

Absolutely. I let it cool completely, wrap it tightly in plastic wrap, then foil, and freeze it for up to 2 months. I thaw it at room temperature before slicing.

Conclusion

Peanut Butter Quick Bread is one of those comforting recipes I turn to when I want something warm, easy, and full of flavor. It’s soft, rich, and slightly sweet—perfect with a cup of coffee in the morning or a scoop of ice cream at night. It’s incredibly simple to make but delivers big on taste every single time.

Peanut Butter Quick Bread

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Peanut Butter Quick Bread is a rich, tender loaf with bold peanut butter flavor and a perfectly sweet crumb. Made with simple pantry ingredients and no mixer required, this easy quick bread is perfect for breakfast, snacks, or dessert. Customizable, freezer-friendly, and irresistibly delicious!

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Yield: 10 slices
Category: Quick Bread, Snack, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup milk
1 cup granulated sugar
1 cup peanut butter
2 eggs, room temperature
1½ cups all-purpose flour
½ cup old-fashioned oats
1 tablespoon baking powder
½ teaspoon salt
Optional Add-ins: Chocolate chips, Chopped peanuts, Butterscotch chips, Peanut butter chips, Swirl of jam or mashed banana

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Instructions

Preheat oven to 350°F (175°C). Spray an 8×4-inch loaf pan and line with parchment paper.
In a blender or food processor, combine milk, sugar, peanut butter, and eggs. Blend until smooth (1–2 minutes).
Add flour, oats, baking powder, and salt. Blend until well combined (another minute).
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Slice and serve once fully cooled.