3 Ingredient Peanut Butter Bread Recipe

How to make it

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• Preheat oven to 350°F.
• Line an 8 x 4 inch baking pan with parchment paper.
• In a large bowl, whisk together peanut butter and milk until uniform.
• Add in flour and mix until batter is smooth and no flour chunks remain.
• The batter will be very thick so it is a little hard to mix by hand.
• If you find it too hard you can use an electric mixer.
• Pour batter into prepared loaf pan.
• Bake about 35-40 minutes or until bread is golden on top and done.
• A toothpick inserted should come out clean and when you press on the surface of the bread it should bounce back.
• Let bread cool before slicing.
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• Notes: This is not a sweet bread. The bread tastes like peanut butter flavored bread. If you prefer a sweet bread, you can add sugar to the batter.
• You can also use a 9 x 5 inch loaf pan but your bread won't rise as high and you will need to reduce baking time slightly.
• To make your own self-rising flour, add 2 cups all purpose flour, 3 tsp baking powder and 1/2 tsp salt to a bowl. Whisk to combine. Measure out 2 cups for the recipe.
• I used low fat milk but the recipe will also work with whole milk, skim milk and milk alternatives like soy milk or almond milk.
• Natural peanut butter can be replaced with natural almond butter or cashew butter. You don't have to use unsweetened but I chose to use unsweetened because I wanted to avoid added sugar to the bread. I have not tested it with regular peanut butter. I think it will work, but you may need a mixer to mix the peanut butter with the milk instead of whisking by hand.
• Nutrition
• Serving: 1slice, Calories: 141kcal, Carbohydrates: 18g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 245mg, Potassium: 106mg, Fiber: 1g, Sugar: 2g, NET CARBS: 17g
• The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified