Peanut Butter Bread

November 10, 2013

in Breads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes


I don’t know why its taken me this long to figure out that peanut butter bread would be a delicious creation. Unfortunately, I can’t take the credit. I saw a recipe in my Blendtec recipe book here, so I created an adaption for it.

I love that this bread has 8 grams of protein per slice, which makes it a great snack for kids.  I also love that with the stevia, this recipe contains no sugar. The carbs are also lower (only 14 g per slice). Win/Win!

Peanut Butter Bread_5

I also love, that it has very few ingredients, and is simple to make. Everything goes into the loaf pan.  It baked up beautifully, and got some beautiful cracks on top…

Peanut Butter Bread_4I’m now wondering what would be the best way to top this bread?  Served warm with butter, additional peanut butter on top…or the obvious choice…..some jam spread on top.

Peanut Butter Bread_2

Whatever you decide to top it with, I’m sure it would be delicious. Its a great “base” bread, and it will definitely stay in the regular rotation.

Peanut Butter Bread
Prep time
Cook time
Total time
Recipe type: Snack
Yield: 13
  • 1 cup milk (I used unsweetened almond milk)
  • 1 cup natural peanut butter (use one with no sugar added. I used Kirkland Organic Smooth Peanut Butter)
  • 1 egg
  • 2 egg whites (1/4 cup egg substitute)
  • 1 tsp vanilla
  • 13 packets stevia* (I used NuNaturals stevia packets. Would equal ½ cup stevia in a baking formula or preferred no-sugar substitute. If you prefer another sweetener, use ⅓ to ½ cup or to taste of coconut sugar, honey, agave. Nutrition will change.)
  • 1¾ cups oat flour (or flour of choice)
  • ½ tsp salt
  • 1 Tbsp baking powder
  1. Preheat your oven to 350 degrees F.
  2. Spray a loaf pan with cooking spray.
  3. In a stand mixer or large bowl, mix together the egg, egg whites, vanilla and stevia.
  4. Once combined, add in peanut butter and milk with an egg beater (if you don't have a stand mixer).
  5. Add in the oat flour, salt and baking powder to the same bowl. Mix until combined.
  6. ** Skip this step if using a wheat flour with gluten.** Using your stand mixture or egg beater, mix together the batter for a full 1 minute on high. You want the mixture whipped really well to make it light and fluffy.
  7. Pour the batter into your loaf pan and bake for 40 minutes or until a toothpick comes clean.
  8. Allow to cool and cut into 13 slices. Store in an airtight container. Can be frozen.
Serving size: 1 slice (of 16) Calories: 183 Fat: 11 g Carbs: 14 g Sugar: 1 g Sodium: 254 g Fiber: 2.5 g Protein: 8 g

Follow Me


I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Follow Me

Latest posts by Kristine (see all)

  • kurkista


    out of curiosity, why would you use sugar or stevia for that matter in bread? I might consider doing so to kick start the yeast, but for no other reason.

    But I surely will test this recipe!


    • Kristine Fretwell

      There is stevia in the recipe as its more of a sweet bread…kinda like banana bread. So there is no yeast.

  • Stephanie

    Question…..Is the amount of baking powder right? 1 tbsp? I used it and while it was really good you could smell something off and it left a taste in your mouth. I paired each bite with a chocolate chip. 🙂 But I’m thinking it is maybe supposed to be a tsp?

    • Kristine Fretwell

      No its supposed to be 1 Tbsp. Just because its a heavier bread so it needs the extra leavening. Make sure your baking powder is less than 1 yr old. Can effect how it rises and maybe that made it taste off?

      • Stephanie

        Oh that could most definitely be the problem! 🙂 Thanks so much for getting back to me!

        • Kristine Fretwell

          My pleasure!

  • Marlene

    In terms of non-wheat flours, I’ve got coconut and buckwheat on hand… Can either be substituted instead of oat flour?

    • Kristine Fretwell

      I find coconut flour VERY difficult to work with. So that definitely wouldn’t work in that proportion. Not sure about buckwheat as I’ve never worked with it. But it would be a better bet than the coconut.

      • Marlene

        I ended up combining a bit of the coconut with the buckwheat flour. I found that the mixture ended up being very thick and more cookie like than bread like after mixing. I added an extra egg white and a bit more almond milk to loosen it up. It came out ok, very tasty…but very dense. Next time I’ll try it with oat flour as indicated. Thanks!

        • Kristine Fretwell

          Glad it tasted ok. With coconut flour, you need to add soooo much more liquid. That’s why I find it so hard using it. Haven’t found a perfect ratio of flour to liquid so its always a guessing game.

  • emmyems

    Yum! Could I use No Nuts Pea-Butter for this instead? I’m going to give it a try (though it will have more sugar, unfortunately, and I’ll likely have to cut some of the stevia with that in mind). I recently discovered I’m mildly allergic to nuts – boo!

    • Kristine Fretwell

      Yes, the no-nuts should work fine. Just taste the batter, it may not need stevia at all.

Previous post:

Next post: