Okay, friends, let me tell you about this gluten-free peanut butter bread. It’s seriously life-changing. I remember my grandmother making regular peanut butter bread all the time when I was a kid – that sweet, nutty smell wafting through the house? Pure nostalgia. But, you know, gluten! So I set out to recreate that warm, comforting flavor, but make it something *everyone* could enjoy, even my gluten-sensitive buddies. And honestly? I think this version might even be BETTER. It’s so moist, so peanut-buttery, and ridiculously easy to throw together, unlike some gluten free baking recipes out there. Think of it as the loaf-pan lovechild of a peanut butter cookie and banana bread – irresistible!
What is gluten free peanut butter bread?
Alright, let’s break it down. This gluten-free Peanut Butter bread is essentially a quick bread – meaning no yeast, no rising time, just mix it up and bake! It’s made with gluten-free flour (more on that later), peanut butter (obviously!), and a few other pantry staples. Think of it as a super-moist, flavorful loaf cake, only way easier to make. It’s perfect for breakfast, a snack, or even dessert, and it’s a total crowd-pleaser. It’s essentially a foolproof recipe even the most novice bakers can conquer, and it avoids all of those gluten filled breads that are typically stocked on the store shelves.
Why you’ll love this recipe?
Oh, where do I even begin? First of all, the flavor. It’s like biting into a giant Peanut Butter Cup, but in bread form. That rich, nutty taste is just divine. Secondly, it’s SO simple. Seriously, you can whip this up in about 10 minutes flat. What I love most about this recipe is how forgiving it is – I’ve forgotten ingredients before and it STILL turned out amazing. It’s way more cost-effective than buying a pre-made gluten-free loaf at the store, and you know exactly what’s going into it. This recipe also has crazy versatility. Toast it, slather it with jam, crumble it over yogurt, or just eat it straight from the loaf (guilty!). If you love banana bread or zucchini bread, you’re absolutely going to adore this gluten-free peanut butter bread. And trust me, once you bake this once, you’ll be making it weekly!
How do I make gluten-free peanut butter bread?
Quick Overview
Okay, here’s the game plan. We’re basically going to whisk together the dry ingredients, mix the wet ingredients, combine them, and bake until golden brown. It’s genuinely that easy. The key is to not overmix the batter once you combine the wet and dry ingredients – that’s the secret to keeping it tender and moist. Also, be sure to grease your pan well or use parchment paper, because nobody wants a sticky bread situation. This method is especially awesome because it requires no fancy equipment and can be done in one bowl!
Ingredients
For the Main Batter:
* 1 12 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum, or add 1 tablespoon sugar)
* ¾ cup granulated sugar (or a little less if you prefer it less sweet)
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 cup Peanut Butter (creamy or chunky, your choice! )
* 1 cup milk (any kind works – I’ve even used almond milk and it’s delicious!)
* 2 large eggs
* 1 teaspoon vanilla extract
For the Optional Glaze:
* ¼ cup powdered sugar
* 1-2 tablespoons milk (or water)
How do I follow
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to grease it really well with shortening and then dust it with Gluten-Free Flour, just to be extra sure it doesn’t stick. You can also line the pan with parchment paper, leaving an overhang to easily lift the bread out later. This is crucial!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the Gluten-Free Flour, sugar, baking soda, and salt. Set aside. Make sure there are no lumps! This even distribution is so important for the texture later on.
Step 3: Mix Wet Ingredients
In a separate bowl (or just use the same one after you’ve emptied the dry ingredients!), combine the Peanut Butter, milk, eggs, and vanilla extract. Whisk until everything is smooth and well combined. The mixture should be fairly liquid at this point; the peanut butter makes it thicker than other bread batters.
Step 4: Combine
If you have wet ingredients, pour them into the dry ingredients and fold until just combined. Do you overmix flour? If you overmix gluten, it will make your bread tough.
Step 5: Bake
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be a beautiful golden brown. If it starts to brown too quickly, you can loosely tent it with foil. I check on mine around the 45-minute mark just to be safe.
Step 6: Cool & Glaze
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it’s cooling, you can prepare the glaze, if using. Whisk together the powdered sugar and milk (or water) until smooth. Once the bread is completely cool, drizzle the glaze over the top. I like to let the glaze set for a few minutes before slicing.
Step 7: Slice & Serve
Slice and serve! What is gluten free peanut butter bread? What is your favorite jam? Is it good to crumble over yogurt or ice cream? I usually slice it with a serrated bread knife for the cleanest cuts.
What should I serve it with?
This gluten-free Peanut Butter bread is incredibly versatile! Here are some of my favorite ways to enjoy it:
For Breakfast: Pair a slice with a hot cup of coffee or tea. It’s also delicious with a side of fresh fruit or a dollop of yogurt. My husband likes to toast his and spread it with Nutella (don’t tell him I said that!).
For Brunch:Serve it with scrambled eggs, bacon, and a mimosa bar for an easy brunch spread. What are some good ways to make French Toast casserole?
As Dessert:What is a good light dessert? Serve with vanilla ice cream and a drizzle of chocolate sauce. What are some good side dishes to serve with whipped cream?
For Cozy Snacks:Is almond milk good for you? What is the best comfort food?
My family tradition is to eat a slice of this bread warm from the oven with a little bit of butter. There’s just nothing quite like it!
Top Tips for Perfecting Your Gluten-Free Peanut Butter Bread
What are some tips for gluten-free bread?
Gluten-Free Flour Not all gluten-free flour blends are created equal! I highly recommend using a blend that contains xanthan gum (it’s the binder that helps mimic gluten). If your blend doesn’t contain it, add 1 teaspoon to the dry ingredients.
Mixing Advice: Remember, don’t overmix the batter! Overmixing will result in a tough bread. Mix until just combined, leaving a few streaks of flour. I always use a rubber spatula for this step; it’s gentler than an electric mixer.
What is the power of peanut butter? Use your favorite peanut butter! Creamy or chunky both work well. I’ve even used natural peanut butter (the kind you have to stir) and it’s delicious, but it can make the bread a little drier. If you use natural peanut butter, you might want to add an extra tablespoon or two of milk to the batter.
Ingredient Swaps: You can substitute the milk with any type of milk you like (almond, soy, oat, etc.). You can also use honey or maple syrup in place of the sugar, but the flavor will be slightly different. I’ve tested this with almond milk, and it actually made it even creamier!
Baking Tips: Keep an eye on the bread while it’s baking. If the top starts to brown too quickly, loosely tent it with foil. Also, remember that oven temperatures can vary, so it’s always a good idea to check for doneness a few minutes early.
Glaze Variations: Get creative with the glaze! You can add a drop or two of vanilla extract, peanut butter, or even a little bit of cocoa powder. You can also use a cream cheese frosting instead of a glaze for a richer treat. I’ve tried different variations to the glaze, and I find adding a little extra vanilla can help enhance the sweetness for any sweet tooths out there!
Storing and Reheating Tips
Here’s how to keep your gluten-free peanut butter bread fresh and delicious:
Room Temperature: Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. I always make sure it is completely cool before wrapping it up; otherwise, it can get soggy.
Refrigerator Storage: For longer storage, you can keep the bread in the refrigerator for up to a week. Make sure it’s well wrapped to prevent it from drying out. I prefer to store it at room temperature, though, as the refrigerator can sometimes make it a bit tough.
Freezer Instructions: This bread freezes beautifully! Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator or at room temperature. I love to slice it before freezing so I can just grab a slice or two whenever I want a quick snack.
Glaze Timing Advice: If you’re planning to freeze the bread, it’s best to wait until after it’s thawed to glaze it. The glaze can sometimes get a little sticky in the freezer.
Frequently Asked Questions
Final Thoughts
So there you have it, friends! My go-to gluten-free peanut butter bread recipe that’s been a huge hit in my family. This bread is seriously worth trying. It’s easy, delicious, and perfect for any occasion, from a quick breakfast to a cozy snack. And if you loved this recipe, be sure to check out my other gluten-free baking recipes for more delicious treats! Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations – I’d love to hear them!
gluten-free peanut butter bread
Ingredients
Main Ingredients
- 1.5 cups gluten-free all-purpose flour blend
- 0.75 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup vegetable oil
- 1 cup peanut butter
- 1 cup milk
- 1 large egg
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, whisk together the gluten-free flour, sugar, baking soda, and salt.
- In a separate bowl, combine the oil, peanut butter, milk, and egg. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour batter into the prepared loaf pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
