Double Peanut Butter Bread
A moist, flavorful peanut butter bread with crunchy peanuts, perfect for breakfast or snack, appealing to peanut lovers and those craving a hearty, nutty treat.
Ingredients
Instructions
- Spoon flour into a bowl, then add all remaining ingredients except the chopped peanuts.
- Stir with a wooden spoon thoroughly until well combined.
- Stir in the chopped peanuts.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50 to 55 minutes.
- Cool the bread in the pan for 5 to 10 minutes.
- Remove from pan and cool on a rack.
Tips & Substitutions
For a richer flavor, try using creamy peanut butter instead of chunky, or vice versa for added texture. If you're out of brown sugar, you can substitute with granulated sugar mixed with a bit of molasses. To enhance the bread's moisture, consider adding a mashed banana or applesauce. This recipe is a great way to use up peanut butter remnants, and you can even swap in almond butter for a different twist.
Serving Suggestions
This bread is delicious on its own, but you can elevate the experience by serving it with a dollop of whipped cream or a drizzle of honey. Pair it with a cup of coffee or a glass of milk for a satisfying breakfast or snack. For a delightful dessert, serve warm slices with a scoop of vanilla ice cream. It pairs beautifully with One-Step Chocolate Cupcakes for a sweet treat.
Storage & Reheating
Store any leftover Double Peanut Butter Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to three months. To reheat, simply slice the bread and warm it in the toaster or microwave until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Double Peanut Butter Bread contains roughly 1182 calories, with 15g protein, 46g carbohydrates, and 108g fat. It is an excellent source of protein (30% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1434mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly. Consider using half whole wheat and half all-purpose flour for a healthier option without compromising too much on the bread's fluffiness.
What can I use instead of milk in this recipe?
If you're looking for a non-dairy alternative, almond milk or oat milk works well in this recipe. You can also use soy milk or any other plant-based milk you prefer, keeping in mind that it may slightly alter the flavor.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, it's ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).