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 Peanut Butter 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.
4.85 from 13 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: 17

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

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

  1. What if you have yogurt with fruit in it

  2. Hi,
    Can I use bread flour ? And how much baking powder should I add if I use bread flour ?

  3. Have you ever used water instead of milk?

    • We haven’t tried it, but it might work – let us know how it works if you try it!

    • I made this for a friend using white whole wheat flour and mixed up some peanut butter from peanut butter powder. I added 2 tbsp canola oil to make up for the lack of oil in the peanut butter. Finally, I used low-fat kefir instead of milk. My friend says it’s delicious. 

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

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

  6. 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?

  7. 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!

  8. 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.

  9. 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.

  10. 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!!!

  11. 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.

  12. 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?

  13. Love these.

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

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

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

  17. 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.

  18. Can I used gluetin fee all purpose flour

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

  20. What if you can’t have flour. Is there an alternative way to bake peanut butter bread without flour?

  21. can you make it gluten free

  22. If i wanted to make it a sweet bread, how much sugar would you suggest i use? Looking forward to making with my kids ?

    • Try starting with a 1/4 cup – you can always increase it, but it really depends on how sweet you want the bread.

  23. Thank you for this recipe! I’ve made beer bread with self-rising flour & love how easy it is to bake with. I will definitely try this bread with almond milk & almond butter.

  24. Could you make muffins with this batter?

    • We haven’t tried making muffins. If you do, you will need to adjust the baking time and we can’t say how they might turn out. Please let us know if you try it!

  25. I made this with Hemp Butter from Wilderness Poets and Ripple Milk and it is amazing!!!
    I am going to try it with Sorghum flour next!
    Thank you so much!!!!

  26. I need to ryry this soon. Shared on Discord.

  27. Y u mmy

  28. Coconut milk?

  29. Can you use regular creamy peanut butter

  30. Has anyone tried this in the microwave?

  31. All I have in the house right now is crunchy Jif peanut butter. Will this work? Thanks.

    • We haven’t tested it, but we think it will work with regular peanut butter although it will be more difficult to mix by hand.

  32. Fast ,easy, & DELICIOUS….

  33. Can you use chunky peanut butter?s.

  34. If you wanted to make this is as a sweet bread, what is your suggestion for amount of sugar to be added?

  35. What do you serve this with? Anything on top?

  36. If I want to add sugar, how much should I use for a sweetness akin to banana nut bread? Not too sweet but enough that I only use a little whipped butter on top.

  37. Can you use pbfit to make this bread.

    • PBFit is made with some different ingredients, but it seems to have the same texture. We haven’t tested it, but it should work – it just may be hard to mix the dough by hand.

  38. How much sugar would you recommend? I’ve read the notes, but it didn’t say how many cups to add.

  39. Can bananas and unsweetened applesauce be added? I’d love to combine this recipe with my banana bread recipe.

  40. Can the flour mix be made with a gluten free all purpose flour?

    • It needs to be self-rising and it should be a “one to one” gf flour. We haven’t tried it, so if you do please let us know how it worked.

  41. Can this be mailed to a friend? Will it stay moist?

  42. I am currently popping this puppy in the oven as we speak!! I did see the note about the 9×5 loaf pan being too big etc etc… so I kind of eyeballed a touch more of everything into the batter just to make it fill out my big loaf pan anyway…. Hoping it turns out good! Oh, I also used just normal creamy peanut butter, so ill update you in about an hour and let you know how well it works with the regular stuff! And I also added a bit of brown sugar, since you mentioned its not sweet at all. I’ll brb!! Haha 🙂

  43. How much sugar would you add

  44. Can I substitute the milk for soy or almond milk?

  45. I’ve got it in the oven now. Can’t wait to try it.

  46. Hello, can you make this with whole wheat flour?

    • Whole wheat flour will make the bread denser and the liquids would need to be adjusted. Without testing it we can’t say how it will work.

  47. I made these and they are good.

  48. It’s good when you see people share idea’s you really don’t no whom you are helping.this works for me peanut butter bread, I am diabetic I can actually have a piece of ? without feeling scared of sugar level rising.

  49. Could you make a keto or gluten free version of this please?

  50. Can you use almond flour instead

  51. Could you use almond flour, to possibly make it a low carb version?

  52. If I wanted to halve this recipe what size/time pan would you suggest? Thanks!

  53. Can I use oat flour instead of all purpose flour for this recipe together with the baking powder and salt?

  54. Could I make this with almond flour?

  55. Am I able to use crunchy peanut butter instead? I love bread with a bit of crunch. Thanks.