This gluten-free peanut butter bread is a simple quick bread that is moist, tender, and packed with peanut flavor. The recipe uses only one bowl for mixing, making it convenient and easy to prepare. Unlike many quick breads, it does not rely on butter or additional oil; most of the richness comes from the peanut butter and eggs. The result is a soft loaf that works well for breakfast, snacks, or a light dessert.
This recipe is inspired by gluten-free baking methods popularized by bakers such as Nicole Hunn.
Recipe Information
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf (about 10 slices)
Ingredients
- 1 cup (257 g) smooth, no-stir peanut butter
- 1¼ cups milk, at room temperature
- 2 large eggs, at room temperature, lightly beaten
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ cups gluten-free all-purpose flour blend
- ¾ teaspoon xanthan gum (omit if already included in the flour blend)
- 2 tablespoons cornstarch
- 4 ounces semi-sweet chocolate chips
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 325°F (165°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper so the bread can be removed easily after baking.
2. Soften the Peanut Butter
Place the peanut butter in a large heat-safe bowl. Warm it briefly in the microwave for about 30 seconds so it becomes easier to mix. Stir until smooth.
3. Combine the Wet Ingredients
Add the milk to the bowl and whisk well with the peanut butter. Then add the eggs and sugar, mixing until fully combined. The mixture should be smooth and slightly thin.
4. Add Leavening and Seasoning
Whisk in the salt, baking powder, and baking soda. Mix thoroughly so these ingredients are evenly distributed.
5. Mix in the Dry Ingredients
Using a spoon or spatula, add the gluten-free flour blend, xanthan gum, and cornstarch. Stir until a thick batter forms with no visible dry spots.
6. Add Chocolate Chips
Stir about two-thirds of the chocolate chips into the batter so they are evenly distributed.
7. Transfer the Batter
Spoon the batter into the prepared loaf pan and smooth the top with a spatula. Using a sharp knife, lightly score a line down the center of the batter. Sprinkle the remaining chocolate chips on top and gently press them into the surface.
8. Bake the Bread
Place the loaf pan in the center of the oven and bake for about 1 hour, rotating the pan once during baking. The bread is done when a toothpick inserted in the center comes out with only a few moist crumbs.
9. Cool the Bread
Remove the pan from the oven and let the bread cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serving Suggestions
Slice the bread thickly and serve it:
- Plain as a snack
- With fruit jam or jelly
- Lightly toasted with extra peanut butter
- With fresh fruit for breakfast
Storage Tips
- Room Temperature: Store the bread in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for about 5 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Ingredient Substitutions
Dairy-Free:
Use unsweetened almond milk, oat milk, or another plant-based milk.
Egg Substitute:
Replace each egg with a mixture of 1 tablespoon ground chia seeds and 1 tablespoon water. Let it sit until it forms a gel.
Cornstarch Alternative:
Arrowroot starch or potato starch can be used instead.
Nut Butter Alternative:
Smooth almond butter that does not separate can be used instead of peanut butter, though the flavor will change slightly.
Final Notes
This one-bowl gluten-free peanut butter bread is a reliable recipe for anyone who enjoys simple baking. It requires minimal preparation, basic pantry ingredients, and produces a flavorful loaf that works well for breakfast, snacks, or dessert.
