Peanut Butter Nut Bread
Indulge in the comforting flavors of Peanut Butter Nut Bread, a moist and nutty quick bread perfect for any time of day. This recipe combines creamy peanut butter, chopped walnuts or pecans, and a hint of vanilla for a rich, flavorful loaf with a tender crumb and delightful crunch in every bite. With just 15 minutes of prep time, you’ll have a homemade bread that pairs wonderfully with coffee at breakfast, makes a satisfying snack, or even doubles as a dessert when topped with a drizzle of honey. Whether enjoyed plain or slathered with extra peanut butter, this easy and delicious bread is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Creamy peanut butter
- 4 tablespoons Unsalted butter (softened)
- 2 units Large eggs
- 1 cups Whole milk
- 1 teaspoons Vanilla extract
- 0.75 cups Chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, peanut butter, and softened butter. Beat with an electric mixer on medium speed until the mixture is creamy and smooth, about 2-3 minutes.
Add the eggs, one at a time, to the peanut butter mixture, beating well after each addition.
Reduce the mixer speed to low and slowly pour in the milk and vanilla extract. Mix until just combined. The batter will appear slightly runny at this point.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
Gently fold in the chopped nuts with a spatula until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Serve slices plain or spread with additional peanut butter for an extra treat. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 353 mg | 15% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 22.4 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 226 mg | 5% | |
*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.
