This is the most delicious peanut butter bread recipe—so soft, so moist, and made in just one bowl. Perfect for breakfast or a snack, it tastes just like a warm peanut butter cookie! It's gluten-free, dairy-free, and keto!
I’m seriously peanut butter obsessed. I have it every single day—sometimes twice! So I had to create a peanut butter bread that’s soft, moist, and full of that cozy, nutty flavor I love.
This one-bowl recipe is super easy and tastes like a warm peanut butter cookie. It’s slightly gooey in the middle, has a golden crust, and is just sweet enough thanks to a little maple syrup. I made it with almond flour, so it’s naturally gluten-free and grain-free too.
Whether you enjoy it for breakfast, as a snack, or even dessert; it’s just so good. If you’re a fellow peanut butter lover, you’re going to be hooked.
Why you'll love this recipe:
- Simple ingredients. This peanut butter bread is made with wholesome, everyday ingredients that are easy to find.
- Naturally sweetened. Instead of refined sugar, this recipe uses maple syrup for a touch of natural sweetness.
- Soft and moist texture. The bread is perfectly gooey in the center with a golden, slightly crisp crust.
- Easy to make. Everything comes together in one bowl for a quick and no-fuss recipe.
Ingredients
This peanut butter bread is made with simple, healthy ingredients. Here's why each one is important:
- Egg: Helps hold the bread together and adds moisture.
- Almond Milk: Adds moisture without overpowering the flavor. You can use unsweetened vanilla or plain.
- Maple Syrup: Sweetens the bread naturally with no refined sugar.
- Vanilla Extract: Adds flavor and complements the peanut butter.
- Peanut Butter: Gives the bread its rich peanut flavor. Use smooth, all-natural peanut butter for the best texture.
- Almond Flour: Keeps the bread low-carb and gluten-free, and gives it a soft texture.
- Baking Powder: Helps the bread rise and stay light. Be sure to use baking powder, not baking soda.
- Salt: If you're using unsalted peanut butter, add a pinch of salt to enhance the flavor.
- Chocolate Chips: Optional, but they add a nice crunch. Sugar-free chips are a healthier option.
How to make healthy peanut butter bread
First, preheat your oven to 350°F and grease or line a 5x9-inch bread pan with parchment paper.
In a large bowl, whisk together the egg, almond milk, maple syrup, and vanilla. Add the peanut butter and whisk until smooth.
Stir in the almond flour, baking powder, and salt until fully combined.
Gently fold in the chocolate chips.
Pour the batter into the prepared pan. Sprinkle any extra chocolate chips on top.
Bake for 38-43 minutes, or until the bread is golden brown with slightly crispy edges. Let it cool before serving. Enjoy!
Equipment
- 5x9 inch bread pan
- Mixing bowl
- Whisk
- Spoon or spatula
- Parchment paper
- Oven
Top Tips
- Use superfine almond flour – This makes the bread soft and moist. Almond meal or other flours can make it grainy and cause it to fall apart.
- Don’t overmix the batter – Mix gently until the almond flour is just combined. Overmixing can make the bread tough.
- Let it cool completely – This is key! Let the bread cool before cutting so it holds together and doesn’t crumble.
Why this peanut butter bread recipe is healthy:
If you’re looking for a healthy breakfast, snack, or dessert, this peanut butter bread is a great choice. Here’s why:
- Made with simple, healthy ingredients.
- Gluten-free, dairy-free, and grain-free.
- Sweetened naturally with maple syrup—no refined sugar.
- Uses almond flour instead of refined grains, keeping it low-carb and keto-friendly.
- Packed with nutritious, healthy fats from natural peanut butter. One slice will leave you feeling satisfied and nourished!
Substitutions & Variations
- Make it Gluten-Free: This peanut butter bread is already gluten-free.
- Make it Dairy-Free: This peanut butter bread is already dairy-free.
- Maple syrup: Honey or agave syrup can be used as a sweetener alternative.
- Almond milk: Any milk (cow’s milk, oat milk, or coconut milk) will work in place of almond milk.
- Peanut butter: You can swap peanut butter with almond butter or cashew butter for a different flavor
Frequently Asked Questions
The texture is soft, fluffy, and incredibly moist! It’s not dry at all—just the perfect balance of dense and gooey in the center with a slightly crisp crust.
While I love using creamy peanut butter for a smooth texture, you can definitely use crunchy peanut butter if you want a bit of texture and crunch in your bread.
I recommend using almond flour for the best texture and to keep the recipe gluten-free and low-carb. If you do use regular flour, the texture and flavor will change, and it may no longer be as moist or low-carb.
Definitely! You can fold in chocolate chips, chopped nuts, or even dried fruit for extra flavor and texture.
How to Store & Meal Prep
To store and meal prep your peanut butter bread, keep it in an airtight container at room temperature for up to 3-4 days or refrigerate it for up to a week for longer freshness. For freezing, slice the bread, wrap it tightly in plastic wrap or foil, and store it in a freezer-safe bag for up to 3 months. When you’re ready to eat, just thaw it at room temperature or heat it in the microwave.
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Peanut Butter Bread
Ingredients
- 1 large egg
- ⅓ cup + 1 Tablespoon unsweetened almond milk
- ⅓ cup pure maple syrup
- 2 ½ teaspoon vanilla extract
- ½ cup all-natural creamy peanut butter
- 2 cups super-fine almond flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips, optional
Instructions
- Preheat your oven to 350F and lightly grease or line a 5” x 9” bread tin with parchment paper.
- In a large bowl, whisk together the egg, almond milk, maple syrup, and vanilla.
- Add in peanut butter and mix until fully combined and smooth.
- Add in almond flour, baking powder, and salt. Hand fold in chocolate chips.
- Pour the batter into the greased bread tin and sprinkle the rest of the chocolate chips on top.
- Bake for 38 – 43 minutes, or until golden brown with slightly crisp edges.
- Let cool completely before serving, and enjoy!
Notes
Nutrition
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Ness says
Can you make muffins with this recipe for a shorter cooking time?
Tati Chermayeff says
Ye, shouldn't be a problem! You can try 20 - 25 minutes for the muffins if using a regular sized tin. Same oven temperature of 350.
Kimberly says
Can you use almond butter instead of peanut butter?
Tati Chermayeff says
Yes!
Rachel says
Amazing! I am on a strict diet and need low carb/low sugar and have such a sweet tooth so its been hard. This bread satisfies all my cravings, it is sooo good! I have made it twice in one week.
Justyna says
I love this recipe.Very easy to make and the bread is delicious.Even my kids love it
Shelly Potthast says
This was a great recipe and easy to make. Thank you for sharing to let it cool completely. We had it with coffee 2 days in a row besides nibbling on it all day.
Jen says
OMG! That is all I have to say! OK, not really. This bread is soooo good. And so easy. I don’t know what I was expecting. I figured it would be fine. But it by far exceeded my expectations. And my husband loved it and said, yeah, lets make it again as soon as we finish it! 🙂
veronica says
so delicious and unique!
Sophie says
This recipe is great! I love the consistency of it and it always comes out moist. I love adding in some protein powder or collagen when I make this!
Lauren says
Can I use wheat flour? Thanks!
healthfulblondie says
Hey - it will result in a different texture, so I don’t recommend.
Christian Pulselli says
So simple and easy to make! Such a great dessert after dinner or even a morning snack!
Saskia says
so rich and gooey in the best way! Absolutely devoured this
Tati Chermayeff says
My favorite too!