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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

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5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 15 minutes
Yield 1 loaf (10 servings)
Category Bread
Cuisine American
Author Lauren Grant

Description

A flavorful peanut butter quick bread that's perfectly sweet, made with 100% whole-wheat flour and surprisingly light and tender.

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Ingredients

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

Instructions

  • 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 1½ hours.

Equipment

wire rack
white whole-wheat flour
parchment paper
8 x 4 inch loaf pan

Notes

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. 
Storage: Store the bread wrapped in parchment paper (the paper from baking) and foil, or in a zipper-lock bag at room temperature for up to 2 days. (It can keep for up to 3 days but I find 2 to be the best). If you need to store it longer, pop it in the refrigerator for up to 5 days.

Nutrition

Serving: 1sliceCalories: 284kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 1.5gCholesterol: 20mgSodium: 162mgFiber: 4gSugar: 24g
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