Vegan Peanut Butter Bread
Discover the ultimate comfort food with this Vegan Peanut Butter Bread recipe, a delectable twist on a classic favorite that’s completely plant-based! Bursting with nutty richness from natural peanut butter and sweetened with maple syrup, this recipe combines simplicity and hearty flavor in every slice. The use of a flax egg makes it entirely vegan, while chopped peanuts add delightful texture to this wholesome bread. With warm hints of cinnamon and a perfectly moist crumb, this bread is ideal for breakfast, a snack, or even dessert. Ready in just over an hour, it’s easy to prepare and sure to impress. Whether you enjoy it plain, paired with jam, or toasted, this crowd-pleasing treat is the perfect addition to your vegan baking repertoire.
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Recipe Information
Ingredients
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup natural peanut butter
- 0.5 cup maple syrup
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 0.5 cup chopped peanuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for about 5 minutes to thicken. This will serve as your flax egg.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, mix together the peanut butter and maple syrup until smooth.
Add in the almond milk and vanilla extract, stirring until fully combined.
Pour the flaxseed mixture into the wet ingredients and mix until well incorporated.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped peanuts, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4336 mg | 189% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 131.9 g | ||
| Protein | 105.1 g | 210% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 732 mg | 56% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2284 mg | 49% | |
*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.
