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stacked slices of peanut butter bread on a white plate with someone grabbing a slice off the top

Honey Peanut Butter Bread

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • 1 hour cooking time:
  • Cook Time: 1 hour
  • Total Time: 1 ¼ hours
  • Yield: 1 loaf (10 servings) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


A flavorful peanut butter quick bread that’s perfectly sweetened, made 100% whole-wheat flour and surprisingly light and tender. This is a breakfast and/or snack you can feel good about!


  • 1 ½ cups white whole-wheat flour (200g)
  • 1 tablespoon cornstarch (9g)
  • 1 teaspoon ground cinnamon
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk (240g), room temperature
  • ⅔ cup creamy drippy natural peanut butter (160g)
  • ⅔ cup honey (230g)
  • 1 large egg (50g), room temperature
  • 1 ½ teaspoons pure vanilla extract (6g)
  • 3 tablespoons chopped roasted and salted peanuts 
  • 1 tablespoon Demerara sugar


Heat oven to 350°F (176ºC) with rack set in middle position. Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.

Whisk together flour, cornstarch, cinnamon, baking soda, and salt in a medium bowl, set aside.

Whisk together buttermilk, peanut butter, honey, egg, and vanilla in a large bowl until smooth. Fold flour mixture into peanut butter mixture with a rubber spatula until combined.

Scrape batter into prepared pan and smooth top. Sprinkle peanuts and Demerara sugar evenly over top.

Bake until golden brown and a toothpick inserted in the center of the loaf comes out with few moist crumbs attached, 55–60 minutes. (You can also check doneness by temperature. The interior of the bread should register between 190ºF and 200ºF on an instant-read thermometer).

Let bread cool in pan on wire rack for 10 minutes, then turn bread out onto wire rack to cool completely, at least 1 ½ hours.


I have not tested this bread with the addition of chocolate chips or peanut butter chips, but either should work. Fold 1/2 – 3/4 cup into the batter and sprinkle 1/4 cup over top.

I really recommend using an 8½ × 4½-inch loaf pan instead of a 9 × 5-inch loaf pan. The slightly smaller size creates taller, more domed breads. 


  • Serving Size: 1 slice
  • Calories: 284
  • Sugar: 24g
  • Sodium: 162mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: Peanut Butter Bread, Quick Bread, Whole-Wheat Bread, Peanut Butter Bread Recipe

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