Peanut Butter Jelly Bread Recipe
I absolutely adore this recipe because it transforms my favorite childhood flavors into a delightful, grown-up treat with all the nostalgic vibes of a classic PB&J. Plus, the marbled jelly swirl and optional crunchy peanut topping make each bite a perfect balance of sweet and salty that’s totally Instagram-worthy!
This nostalgic take on the classic flavors of a peanut butter-and-jelly sandwich transforms them into something even better: a delightfully fluffy bread studded with crunchy bits of peanuts. The base dough is full of creamy peanut butter and sweet strawberry (or grape) jelly, making it a nostalgic mini loaf.
Ingredients
Provides structure; rich in carbohydrates; gives the bread its body: all-purpose flour.
Sugar, in granulated form, is what sweetens the bread; adds moisture; promotes browning.
Peanut butter: Contributes protein and healthy fats; provides a wonderful taste.
Milk: Contributes to moisture and tenderness; contributes calcium.
Jelly: Provides an infusion of sweetness and fruity flavor; compounded with sugars; improves texture.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1/4 cup vegetable oil
- 1 large egg
- 3/4 cup strawberry or grape jelly
- 1/2 cup chopped peanuts (optional)
Instructions
1. Set your oven to 350°F (175°C), and prepare a 9×5-inch loaf pan by either greasing it or lining it with parchment paper so that you can easily remove the bread after it bakes.
2. In a big mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt, and whisk together until well mixed.
3. In a separate bowl, combine milk, creamy peanut butter, vegetable oil, and egg. Using a whisk or fork, mix until smooth and well incorporated.
4. Blend the moist ingredients into the dry ingredients. Stir gently until the two are just combined. Do not overmix.
5. Put half of the batter into the prepared loaf pan and spread it evenly.
6. Using a spoon, gently place the strawberry or grape jelly over the batter in the pan, distributing it evenly.
7. Pour over the jelly layer the remaining batter, spreading gently to cover the jelly completely.
8. Take a knife and swirl it through the batter and jelly, making a marbled effect.
9. If using, sprinkle the peanuts, chopped, and toasted over the top for added crunch.
10. Preheat your oven to 350 degrees Fahrenheit. You will not need to prepare your baking dish, as this batter creates a moist and tender crumb that releases easily from the pan; in fact, I have baked this bread in a number of different pans, including a somewhat narrow stoneware loaf dish, with great success (i.e., no sticking). Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Equipment Needed
1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional)
4. Whisk
5. Mixing bowls (2)
6. Measuring cups
7. Measuring spoons
8. Spoon
9. Knife
10. Fork (optional)
11. Toothpick
FAQ
- Can I use a different type of flour?You can use whole wheat flour or a gluten-free blend, but this might affect the texture slightly.
- Can I substitute the jelly with another spread?Certainly! You can utilize any preserves made from fruit or even a chocolate spread for a unique taste.
- Is it possible to make this bread vegan?The milk can be substituted with almond or soy milk; the egg can be replaced with a flax egg; and to make the recipe vegan, use sugar that is vegan-friendly.
- Should the peanut butter be room temperature?Yes, ensuring that room temperature peanut butter is used will guarantee that it mixes smoothly with the other ingredients.
- Can I add chocolate chips to the recipe?Absolutely! Putting in approximately 1/2 cup of chocolate chips can elevate the bread to a more decadent level.
- How should I store the peanut butter jelly bread?Seal it in plastic wrap or an airtight container, and keep it at room temperature. Your item will last for 3 days and still taste fresh.
- What is the best way to serve this bread?Served warm, directly from the oven, or toasted with a little butter spread on top, it’s delicious.
Substitutions and Variations
You can use all-purpose flour if needed. Whole wheat flour or a blend of gluten-free flours can be substituted for it.
Sugar in granule form: Replace with coconut sugar or a sweetener such as honey or maple syrup. Be aware that using a sweetener in liquid form may alter the texture a bit.
Milk: Any plant-based milk, such as almond, soy, or oat milk, can be used instead of regular milk.
Peanut butter: Use almond butter, cashew butter, or sunflower seed butter for a nut-free variation.
Oil from a vegetable source: Melted coconut oil or unsweetened applesauce are good options to use in place of oil from a vegetable source.
Pro Tips
1. Room Temperature Ingredients: For better mixing and a smoother batter, ensure that your milk, egg, and peanut butter are at room temperature before combining. This helps create a uniform batter and prevents the batter from splitting.
2. Natural Peanut Butter: For a more pronounced peanut flavor, consider using natural peanut butter instead of regular creamy peanut butter. It will have less sugar and more of the natural oils, which can enhance the taste and texture.
3. Mixing the Jelly Layer: To prevent the jelly from sinking, lightly toss it in a tablespoon of flour before spooning it onto the batter. This helps it stay in place as it bakes and prevents it from sinking to the bottom.
4. Swirling Technique: When swirling the knife through the batter and jelly to create a marbled effect, avoid touching the bottom of the pan to prevent sticking or disrupting the loaf’s texture. Aim for subtle swirls to enhance appearance without overmixing.
5. Toasted Peanuts: If using chopped peanuts, toast them in a dry skillet over medium-low heat until they are fragrant before adding them to the top of the loaf. This enhances their flavor and adds a delightful crunch to your bread.
Peanut Butter Jelly Bread Recipe
My favorite Peanut Butter Jelly Bread Recipe
Equipment Needed:
1. Oven
2. 9×5-inch loaf pan
3. Parchment paper (optional)
4. Whisk
5. Mixing bowls (2)
6. Measuring cups
7. Measuring spoons
8. Spoon
9. Knife
10. Fork (optional)
11. Toothpick
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup creamy peanut butter
- 1/4 cup vegetable oil
- 1 large egg
- 3/4 cup strawberry or grape jelly
- 1/2 cup chopped peanuts (optional)
Instructions:
1. Set your oven to 350°F (175°C), and prepare a 9×5-inch loaf pan by either greasing it or lining it with parchment paper so that you can easily remove the bread after it bakes.
2. In a big mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt, and whisk together until well mixed.
3. In a separate bowl, combine milk, creamy peanut butter, vegetable oil, and egg. Using a whisk or fork, mix until smooth and well incorporated.
4. Blend the moist ingredients into the dry ingredients. Stir gently until the two are just combined. Do not overmix.
5. Put half of the batter into the prepared loaf pan and spread it evenly.
6. Using a spoon, gently place the strawberry or grape jelly over the batter in the pan, distributing it evenly.
7. Pour over the jelly layer the remaining batter, spreading gently to cover the jelly completely.
8. Take a knife and swirl it through the batter and jelly, making a marbled effect.
9. If using, sprinkle the peanuts, chopped, and toasted over the top for added crunch.
10. Preheat your oven to 350 degrees Fahrenheit. You will not need to prepare your baking dish, as this batter creates a moist and tender crumb that releases easily from the pan; in fact, I have baked this bread in a number of different pans, including a somewhat narrow stoneware loaf dish, with great success (i.e., no sticking). Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.