Name: Peanut Butter Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup milk; 1 cup granulated sugar; 1 cup creamy peanut butter; 2 eggs, at room temperature; 1½ cups all-purpose flour; ½ cup old-fashioned oats

I recently made a soft, moist quick bread that highlights the cozy flavor of peanut butter. It’s an easy-to-make loaf that’s perfect for breakfast, snacks, or even dessert. The texture is tender and lightly sweet, making it one of my favorite comfort bakes. Peanut Butter Bread

Why You’ll Love This Recipe

I love how fast this comes together with ingredients I usually already have in my pantry. The peanut butter adds richness and depth, while the oats give it a little texture. It’s one of those recipes that feels like home—familiar, warm, and satisfying.

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 creamy peanut butter
2 eggs, at room temperature
1½ cups all-purpose flour
½ cup old-fashioned oats

directions

Preheat the oven to 350°F. Grease a standard 9×5-inch loaf pan.
In a large bowl, whisk together the milk, sugar, peanut butter, and eggs until smooth.
Add the flour and oats, then stir until just combined. I make sure not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes one standard 9×5-inch loaf, yielding about 8 slices. It takes roughly 10 minutes to prepare and 50–60 minutes to bake, so I allow around 1 hour and 10 minutes from start to finish.

Variations

Sometimes I like to change things up depending on what I have at home:

I swirl in a few tablespoons of jam before baking for a PB&J twist.
I add mini chocolate chips or a sprinkle of cinnamon for extra flavor.
I use natural peanut butter or almond butter when I want something a little different.

storage/reheating

I store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I freeze it—just wrap it tightly. When reheating, I pop a slice in the microwave for about 15 seconds or warm it in the toaster for a crisp edge.

FAQs

What kind of peanut butter works best?

I usually use creamy peanut butter, but I’ve also made it with crunchy and even natural peanut butter. The texture changes slightly, but it still turns out great.

Can I make this bread gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend. The results are slightly denser but still tasty and satisfying.

Can I prepare the batter ahead of time?

I sometimes mix the batter the night before, pour it into the pan, and refrigerate it. The next morning, I bake it straight from the fridge, adding a few extra minutes to the bake time.

Is this bread freezer-friendly?

Absolutely. I let the loaf cool completely, wrap it in plastic wrap and foil, and freeze it. It keeps well for a couple of months. When I’m ready to eat it, I thaw it at room temperature.

Can I double the recipe?

Yes, I just use two loaf pans instead of one to make sure each loaf bakes evenly. It’s a great option when I want to gift one or freeze an extra.

Conclusion

This Peanut Butter Bread has become one of my go-to recipes when I want something comforting, simple, and full of flavor. It’s easy to personalize, stores well, and never fails to hit the spot. I enjoy it warm, toasted, or straight from the counter—it’s always a hit.