Kirbie's Cravings

3 Ingredient Peanut Butter Bread (No Yeast, Sugar, Eggs, Butter or Oil)

iThis peanut butter bread is so easy to make and just 3 ingredients. It doesn’t require yeast, kneading, or proofing. It also doesn’t require any sugar, eggs, butter or oil. The bread takes less than ten minutes to prepare and then it’s ready to go in the oven.
a loaf of bread with two pieces sliced off.

I love how quick and easy this bread is. It has a texture similar to traditional bread made with yeast. It can be eaten as is, or toasted, or with your favorite spread.


  • Creamy Peanut Butter
  • Milk (can substitute with non-dairy milk alternatives)
  • Self-Rising Flour (if you don’t have self rising flour you can easily make it with all purpose flour, baking powder and salt)

Creamy Peanut Butter: I used unsweetened natural creamy peanut butter for this recipe. The recipe will also work with natural almond butter or cashew butter. I think it will also work with regular peanut butter (though it will be more difficult to mix by hand) but I have not tested it.

Milk: You can make this with whole milk, low fat, skim milk. You can also use milk alternatives like soy milk, almond milk or oat milk.
overhead photo of the bread.

How to Make Peanut Butter Bread

  • The peanut butter is first whisked together with the milk until uniform. This needs to be done first, otherwise the peanut butter will not be able to blend completely with the flour and you’re bread will have chunks of peanut butter.
  • The flour is then added to the peanut butter and milk mixture and mixed until no flour lumps remain. This can be done by hand or with an electric mixer. The batter will be very thick so you may want to use a mixer, though I’ve also done it by hand successfully.
  • Then, the bread is ready to be poured into a pan and go into the oven to bake. It’s that simple!

close-up shot of the peanut butter banana bread.

More Easy Bread Recipes

3 Ingredient Peanut Butter Bread

Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Breakfast
Cuisine: American
This easy bread takes only about ten minutes to prepare. It doesn't require yeast, sugar, eggs, butter or oil.
4.92 from 12 votes


  • 1/2 cup (128 g) unsweetened creamy natural peanut butter
  • 1 1/3 cup (10.6 oz) milk I used low fat
  • 2 cups (250 g) self-rising flour (see notes for making your own self-rising flour)


  • Preheat oven to 350°F. Line an 8 x 4 inch baking pan with parchment paper.
  • In a large bowl, whisk together peanut butter and milk until uniform. Add in flour and mix until batter is smooth and no flour chunks remain. The batter will be very thick so it is a little hard to mix by hand. If you find it too hard you can use an electric mixer.
  • Pour batter into prepared loaf pan. Bake about 35-40 minutes or until bread is golden on top and done. A toothpick inserted should come out clean and when you press on the surface of the bread it should bounce back. Let bread cool before slicing.


  • This is not a sweet bread. The bread tastes like peanut butter flavored bread. If you prefer a sweet bread, you can add sugar to the batter.
  • You can also use a 9 x 5 inch loaf pan but your bread won't rise as high and you will need to reduce baking time slightly.
  • To make your own self-rising flour, add 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out 2 cups for the recipe.
  • I used low fat milk but the recipe will also work with whole milk, skim milk and milk alternatives like soy milk or almond milk.
  • Natural peanut butter can be replaced with natural almond butter or cashew butter. You don't have to use unsweetened but I chose to use unsweetened because I wanted to avoid added sugar to the bread. I have not tested it with regular peanut butter. I think it will work, but you may need a mixer to mix the peanut butter with the milk instead of whisking by hand.


Serving: 1slice, Calories: 141kcal, Carbohydrates: 18g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Sodium: 245mg, Fiber: 1g, Sugar: 2g, NET CARBS: 17g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

113 comments on “3 Ingredient Peanut Butter Bread (No Yeast, Sugar, Eggs, Butter or Oil)”

  1. This was really good! Will definitely make it again!

  2. Can this be made with almond flour or oat flour?

  3. Has anyone made this with powdered peanut butter? If so do you add the PB dry or mix with water before adding to the flour?

  4. I made Peanut butter and jelly bread. Yes, I know it adds calories, but when you are gluten and egg free, getting to eat something so tasty is a real treat. I can’t wait to try the other recipes.

    With gluten free, I had to adjust. I used Walmart GF flour, 3t baking powder, 1/2 t salt, and1/2 t baking soda. I also added 1 t apple cider vinegar. I needed a bit more milk to mix this with GF flour.
    The major change after that was to put some of the batter in the loaf pan, topped it with small globs of jelly, swirled the jelly into the batter. Topped with the rest of the batter and some more jelly swirled. I had to bake it for 45 minutes.
    This is terrific with a little butter or margarine. 

    • Thanks so much for sharing this! We love the adjustments you made – sounds really good!

      • Gave this a try as I had some left over peanut butter. Simple and easy to prepare; the only thing I missed off was adding sugar for a bit of sweetness. Would definitely do it again. Thank you.

      • So glad you enjoyed it!

  5. I tried both of your simple recipes n just love the texture bread. I used regular Skippy peanut n blended my milk together which it’s easier to whisk w the flour . My topping came crispy but once it cools its soft. My family enjoyed
    Very grateful of you sharing.

  6. Blender my milk and used regular peanut butter which much easier n poured into flour..
    Batter is thicker than milk bread . Also topping came crusty than my milk bread. My family enjoyed both breads.
    Very grateful for sharing as its so simple.

  7. I made 1/2 this recipe yesterday to try it out. While mixing the dough I decided to add a couple tablespoons raw sugar (per notes to recipe stating this was possible). Raw sugar does not have the molasses removed so that provided extra flavor. I also added some chocolate chips. I have a number of pots/pans for single/double households and half the recipe made one small cake pan full, about 4″ diameter and 2″ or so tall. The bread was so good I ate half of it after it cooled. The chips were a perfect compliment to the peanut butter flavor. I will make a full loaf next time as this bread would be good either without the sweetener/chocolate chips or with them. Chopped nuts would also be good in a sweetened version. I love Kirby’s quickie recipes so keep them coming!!!

  8. I made it with regular creamy peanut butter and it turned out good but i think next time i will add some sugar for sweetness.

  9. My daughter is a really big fan of peanut butter sandwiches, down side she also is a very messy eater when she eats them ??. I don’t mind because I know she enjoys them. I just wonder how much of a “peanut butter” taste does this bread have?

  10. Love these.

  11. I love bread. Your recipe is a must try. Thanks for sharing.?

  12. How much sugar would you add in addition to sweet peanut butter, to make the bread sweet?

  13. Will this work with a cup for cup gluten free flour instead of wheat flour? 

  14. Can I use coconut flour

    • We haven’t tested it with coconut flour but most likely it won’t work. Coconut flour is not a one-to-one sub for AP flour.

  15. Can I used gluetin fee all purpose flour

  16. Can i replace flour with coconut flour with 1egg and baking soda and salt?