Peanut Butter Bread

KristineBreads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes12 Comments


I don’t know why its taken me this long to figure out that peanut butter bread would be a delicious creation. Unfortunately, I can’t take the credit. I saw a recipe in my Blendtec recipe book here, so I created an adaption for it.

I love that this bread has 8 grams of protein per slice, which makes it a great snack for kids.  I also love that with the stevia, this recipe contains no sugar. The carbs are also lower (only 14 g per slice). Win/Win!

Peanut Butter Bread_5

I also love, that it has very few ingredients, and is simple to make. Everything goes into the loaf pan.  It baked up beautifully, and got some beautiful cracks on top…

Peanut Butter Bread_4I’m now wondering what would be the best way to top this bread?  Served warm with butter, additional peanut butter on top…or the obvious choice…..some jam spread on top.

Peanut Butter Bread_2

Whatever you decide to top it with, I’m sure it would be delicious. Its a great “base” bread, and it will definitely stay in the regular rotation.

Peanut Butter Bread
Prep time
Cook time
Total time
Recipe type: Snack
Yield: 13
  • 1 cup milk (I used unsweetened almond milk)
  • 1 cup natural peanut butter (use one with no sugar added. I used Kirkland Organic Smooth Peanut Butter)
  • 1 egg
  • 2 egg whites (1/4 cup egg substitute)
  • 1 tsp vanilla
  • 13 packets stevia* (I used NuNaturals stevia packets. Would equal ½ cup stevia in a baking formula or preferred no-sugar substitute. If you prefer another sweetener, use ⅓ to ½ cup or to taste of coconut sugar, honey, agave. Nutrition will change.)
  • 1¾ cups oat flour (or flour of choice)
  • ½ tsp salt
  • 1 Tbsp baking powder
  1. Preheat your oven to 350 degrees F.
  2. Spray a loaf pan with cooking spray.
  3. In a stand mixer or large bowl, mix together the egg, egg whites, vanilla and stevia.
  4. Once combined, add in peanut butter and milk with an egg beater (if you don't have a stand mixer).
  5. Add in the oat flour, salt and baking powder to the same bowl. Mix until combined.
  6. ** Skip this step if using a wheat flour with gluten.** Using your stand mixture or egg beater, mix together the batter for a full 1 minute on high. You want the mixture whipped really well to make it light and fluffy.
  7. Pour the batter into your loaf pan and bake for 40 minutes or until a toothpick comes clean.
  8. Allow to cool and cut into 13 slices. Store in an airtight container. Can be frozen.
Serving size: 1 slice (of 16) Calories: 183 Fat: 11 g Carbs: 14 g Sugar: 1 g Sodium: 254 g Fiber: 2.5 g Protein: 8 g