A tasty twist on sandwich bread, this peanut butter bread is great for making a sweet snack or dessert, and the peanut butter makes bread that is wonderfully fluffy and moist. This recipe is very easy to whip up—a loaf can be made in about an hour—but dangerously tasty.
This recipe works great with gluten-free flour. If you can tolerate spelt flour, which is made from spelt and has less gluten in it, then give that a try to replace the gluten free flour mix. If you aren't severely intolerant of gluten, you may be able to eat it without discomfort. However, if you are unsure of whether or not you can eat spelt, it is a good idea to talk to your doctor or nutritionist about it first.
As for sweetener, there are many different options that you can choose, depending on what you prefer or what you have in your cupboard. Brown sugar, xylitol, coconut sugar, regular sugar, or evaporated can juice all make great substitutions for white sugar. A sandwich bread will only need ⅓ of sweetener, but for a nice, sweet dessert peanut butter bread, ⅔ cup will do the trick.
Stevia is very sweet on its own, but if you don’t want to use it or don’t have it on hand, it can be replaced with ¼ cup of the sugar or sweetener of your choice.
Protein Packed Gluten Free Peanut Butter Bread
- 2 cups gluten free flour mix
- ⅓ cup sugar or other sweetener (or ⅔ cup for a sweeter peanut bread)
- ⅛ teaspoon uncut stevia extract - 4 individual packets (check out these)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tsp cinnamon
- ⅓ to ½ cup creamy peanut butter or nut butter of choice
- 2 tbsp applesauce or mashed banana (can be substituted for 2 more tablespoons of peanut butter)
- 2 tsp pure vanilla extract
- 1 ½ cups milk of choice
- ½ cup chocolate chips or chopped peanuts (optional)
Preheat oven to 375 degrees F, and prepare a 9 x 5 bread loaf pan with baking spray. Set aside.
In a large bowl, mix together the flour, sugar, stevia, baking powder, salt, and cinnamon. In a separate medium bowl, mix together the peanut butter, applesauce, vanilla extract, and milk.
Combine the wet ingredients with the dry ingredients until thoroughly mixed. Pour the mixture into your baking pan and put it into the oven to bake about 40-45 minutes. When you take the pan out of the oven, allow it to cool for 10–15 minutes on a wire rack before taking the loaf out of the pan and slicing.