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–+ servings

Peanut Butter Quick Bread

thetimelessbaker
Peanut butter quick bread is a moist, flavorful depression-era quick bread drizzled with a sweet peanut butter glaze after baking. Love peanut butter? You'll love this recipe!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling time 2 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 323 kcal

Equipment

  • 9" x 5 "loaf pan
  • parchment paper
  • mixer and mixing bowls of various sizes

Ingredients
  

For the quick bread

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cooking oil
  • 1/3 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the glaze

  • 1 cup powdered sugar
  • 2 teaspoons creamy peanut butter
  • 3 teaspoons milk or half and half

Instructions
 

For the quick bread

  • In a medium-sized mixing bowl, sift or whisk the 1 1/2 cups all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon salt.
  • In a large mixing bowl, combine the 1/2 cup cooking oil, 1/3 cup creamy peanut butter , 1/2 cup brown sugar, and 1/2 cup granulated sugar. Add in 3 large eggs,, one at a time and stir until combined. Add in 1 teaspoon vanilla extract.
  • Slowly add in the 1/2 cup milk. Add in the dry ingredients and mix only until combined.
  • Pour the batter into a parchment lined and greased 9"x5" loaf pan. Bake at 350°F for 1 hour - 1 hour 10 minutes, or until a toothpick inserted in the center of the bread comes out with only a few crumbs.
  • Allow to cool in pan 30 minutes after baking, then remove from pan and allow to cool on wire rack until completely cool. Glaze once cooled.

For the glaze

  • Place the 1 cup powdered sugar in a small mixing bowl. Add 3 teaspoons milk or half and half or half and half and the 2 teaspoons creamy peanut butter. Stir until smooth. Pour over cooled loaf; allow glaze to set before slicing.

Notes

  • This bread can easily be overbaked; bake only until a few crumbs remain on a toothpick when inserted into the center of the loaf. 
  • This bread is better the 2nd day; you can bake the bread one day and then glaze the next.
  • Store in airtight container for up to 72 hours.
  • Bread freezes well unglazed in an airtight container for up to 3 months.

Nutrition

Serving: 1sliceCalories: 323kcalCarbohydrates: 42gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 48mgSodium: 146mgPotassium: 112mgFiber: 1gSugar: 29gVitamin A: 89IUVitamin C: 0.01mgCalcium: 55mgIron: 1mg
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