Peanut Butter and Jelly Loaf
Indulge in the nostalgic flavors of a classic lunchbox favorite with this Peanut Butter and Jelly Loaf! This moist and tender loaf combines creamy peanut butter and swirls of fruity jelly in every slice, making it a delightful treat for breakfast, snacks, or dessert. Easy to prepare in just 15 minutes of prep time, this quick bread features a perfectly balanced sweetness and a beautiful marbled design, thanks to the jelly swirled through the batter. The recipe is versatile, allowing you to use grape or strawberry jelly—or your favorite jam—for a personal touch. Perfect for feeding a crowd or enjoying throughout the week, this loaf pairs exceptionally well with a glass of milk or a cup of coffee. Whether you're reliving childhood memories or introducing the PB&J magic to your loved ones, this recipe is bound to become a cherished family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 Large eggs
- 1 teaspoons Pure vanilla extract
- 0.5 cups Creamy peanut butter
- 0.75 cups Milk
- 0.5 cups Grape or strawberry jelly
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Optionally, line the pan with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Beat in the peanut butter until fully combined and smooth.
Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour half of the batter into the prepared loaf pan, spreading it evenly. Drop dollops of jelly over the batter and lightly swirl with a knife. Pour the remaining batter on top and gently smooth the surface.
Add additional dollops of jelly on top of the loaf and lightly swirl for a decorative finish, if desired.
Bake for 50-60 minutes, or until a toothpick or skewer inserted into the center of the loaf comes out clean or with a few moist crumbs.
Allow the loaf to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 29.1 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 178 mg | 4% | |
*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.
