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.

Ingredients

  • 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 Peanut Butter Bread Recipes

4.86 from 14 votes

3 Ingredient Peanut Butter Bread

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

  • 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)

Instructions
 

  • 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.

Notes

  • 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: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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