Low Sodium Peanut Butter Bread
Indulge in the wholesome flavors of Low Sodium Peanut Butter Bread, a healthier spin on a classic treat that's perfect for both breakfast and snack time! Crafted with nutrient-rich whole wheat flour and unsalted creamy peanut butter, this easy-to-make bread is low in sodium while delivering big on flavor. Featuring simple pantry staples like milk, egg, and a touch of vanilla extract, it comes together with just 15 minutes of prep time. The optional addition of chopped unsalted peanuts adds delightful texture to every bite. Soft, moist, and subtly sweet, this homemade bread bakes to perfection in under an hour, making it a go-to choice for heart-healthy baking. Whether served warm or sliced for later, this peanut butter bread pairs beautifully with fresh fruit, jam, or a steaming cup of coffee. Try this low-sodium recipe today for a wholesome treat the whole family will love!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 3 teaspoons Baking powder
- 0.5 cup Granulated sugar
- 1 large Egg
- 0.75 cup Unsalted creamy peanut butter
- 1.25 cups Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
- 0.5 cup Chopped unsalted peanuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan with non-stick cooking spray or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour and baking powder until evenly combined. Add the granulated sugar and mix well.
In a separate medium-sized bowl, whisk the egg until beaten. Then, add the unsalted creamy peanut butter, milk, vanilla extract, and vegetable oil. Mix these wet ingredients until smooth and fully incorporated.
Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing to prevent the bread from becoming dense.
If using, fold in the chopped unsalted peanuts evenly throughout the batter.
Transfer the batter into the prepared loaf pan, smoothing out the top with a spatula for an even surface.
Bake in the preheated oven for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve the bread warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 347.3 g | 126% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 136.9 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 629 mg | 48% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3172 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
