Once upon a time I came across a recipe and thought, “Really? Could it be?” So I blended together peanut butter, honey, eggs, baking soda, and vinegar and made actual bread. It looked like bread and tasted like bread and I was amazed that indeed, it was bread. I was very, very happy. The end.
So what if I already took a bite out of this piece before I took the picture.
Can you blame me?
Be very, very shocked and amazed with me. We can make actual bread that has no grain, no gluten, and no dairy. The bread tastes delicious and had a wonderful texture! It’s as simple as this Whole Wheat Stir-and-Pour Bread because just like that recipe, we simply stir together the ingredients and pour them into a baking pan. It’s ridiculously easy.
Plus, we add vinegar and baking soda to the mixture, so we get to make a volcano. Who says baking isn’t fun?
I originally saw a recipe like this here. I was skeptical because, well, I’ve made a few grain-free recipes with strange ingredients like this, and while everything would look delicious, it seemed to always taste like a soggy banana. (I’m looking at you so called “Amazing Grain Free, Sugar Free Brownies.”)
I decided to take a chance on this bread recipe though, because of this: I wanted to spread butter on something I could eat. (Regular bread isn’t cooperating with me right now.) I also loved the idea of this bread being chuck full of protein. Peanut butter and eggs? Maybe, just maybe, I could fill the hollow places in my sons’ legs.
Worried that the taste of peanut butter will overpower the bread? It has a surprisingly mild flavor. In fact, we were all wishing it tasted more peanut-buttery. Either way, just imagine how good this is with butter, jelly, or honey. I prefer it toasted with lots of butter. This probably doesn’t surprise you.
The Most Amazing Peanut Butter Bread
- 2 cups natural, unsalted peanut butter
- 2 teaspoons honey
- Pinch of sea salt (omit if your peanut butter is salted)
- 6 eggs
- 1 teaspoon baking soda
- 2 Tablespoons white vinegar
- Mix all ingredients together in a blender or with a hand mixer.
- Pour into a well-greased 9x5" loaf pan.
- Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted into the bread comes out clean.
- Allow the bread to sit in the pan for about 10 minutes to cool.
- Remove bread from pan and cool on a rack.
Here’s my homemade peanut butter recipe.
After seeing the ingredient list, you might be thinking, “Isn’t this bread kind of expensive?” Sure. It costs more than wheat flour bread. But I think it’s actually saving me money because on mornings I serve it for breakfast, my sons don’t ask for meat. They are full after two slices. Did we ever think we’d see the day?
No matter your diet restrictions or lack thereof, I’d love to convince you to make this Peanut Butter Bread. What do you have to lose? Five minutes?
Ever tried a recipe with weird ingredients that turned out…weird? Do share. I promise this one will pleasantly surprise you!
Do you know the calorie and carb content of this bread?
I would imagine is higher in calories, but very low in carbs. But I’m not sure how to calculate it. :)
If it yields 20 slices 176 calories per slice 126 fat calories 8.1 carbs according to fatsecret.com
Nice, thanks for looking that up!
Looks yummy! Can you use commercial peanut butter?
Sounds amazing! Any idea how many carbs per slice?
I would think it’s very few, but I’m not sure how to calculate it! :)
Someone else looked it up and came up with these numbers: If it yields 20 slices 176 calories per slice 126 fat calories 8.1 carbs according to fatsecret.com
Do you think this would work with almond butter. I can’t have peanuts.
I haven’t tried it, but I don’t know why it wouldn’t work!
Andrea Larabee says
Almond butter will absolutely work! That’s the only way I’ve made this type of nut bread. I may have to try it with peanut butter.
Emily Burtt says
Oh wow! I’m going to literally go do this right now. I will be so thrilled if this works out for my family! Thank you for sharing this idea!
Hope you love it!!
Jane J. says
When you make this, do you use the peanut butter that’s natural yet creamy (with palm shortening, usually, the kind you don’t have to stir) Or the natural kind that you do have to stir? I imagine the texture might be really different between the two, so I thought I’d check first!
I wonder if this can somehow be used to alter other bread recipes, i.e. muffins?
I’m sure it would work for either variety of peanut butter. Lately I’ve been making a mix between the two varieties: peanuts and palm shortening, but not the maple syrup or honey. (Does that make sense? The “Creamy Peanut Butter” recipe calls for a sweetener, and I leave that out, but do add palm shortening to make it creamy and spreadable and so I don’t have to stir it.)
Jane J. says
Got it! Thanks.
I’ve seen similar recipes, and have wondered what they’re truly like. Now that I have a review from you maybe I’ll give it a try!
And this has nothing to do with this recipe but I have a question for you, since I know you do quantity cooking. I have to make a whole crock pot full of shredded chicken (seasoned, for haystacks) for a meal at church next Sunday. I’m planning to do it ahead of time, but do you have any idea hoe many pounds of chicken breast this might take? And would you do it in the crock pot or in the oven? I have some ideas, but was wondering what you thought. Thanks!
I’d imagine 6-7 pounds of boneless chicken thighs or breasts, and I’d do it in the crock pot to make it a little easier. :)
Thank you Laura. I have a bag of chicken breasts, but I don’t think it’s that many pounds. Maybe I should get a bag of thighs, too. I could slow cook them separately, then mix it together.
This is perfect timing! My sugars have been out of whack and while I don’t eat much bread to begin with, I miss it so this is very welcome-THANK YOU! I’m thinking chocolate chips in it for the kids would be a real treat too!
Good idea to add chocolate chips! My kids would love that!
Could you make this with almond butter instead of pb?
I haven’t tried it, but I don’t know why that wouldn’t work. :)
Peter Piper says
I’ve been told by a few cooks that almond butter makes it more crumbly but peanut butter holds it together very well.
It is in the oven right now! Thank you. I, too, am limiting my grains, and I am longing to spread butter on something:). Grateful for you and praying you have grace to complete your varied tasks for today.
Update***Bread just came out of the oven. It took 27 minutes for mine to get dark brown and totally set in the middle. I do have an electric oven, so that may be the difference. I had a hard time waiting a full 10 minutes for it to cool–I was ready to slather butter on a warm piece! It was a little tough to get out, but I slid a knife all around the edges and used a spatula to pry it up. It came out beautifully. Wow, the texture and look are just like bread! It is wonderful with butter and a little raw honey. Looking forward to the kids’ reactions and trying it toasted. Yum, Laura!
Yay! Thank you for the feedback! It’s so fun that you tried it so quickly!!
Thank you for sharing your oven time … I have those issues with my oven, so I will watch carefully when I bake this recipe.
Emily Burtt says
Ok, so this is my AFTER I’ve made it comment… It was so simple and easy, LOVED that part! I got it done before I had to get my 2 youngest in bed. I have already eaten 4 slices of it. I think it’s pretty good! Nice texture, slices GREAT, holds together well, decent flavor. However, I have a super particular (aka picky) family, out of the 6 kids and hubby no one else liked it… especially hubby. But to me, that’s FINE, because I really am the only gf eater here anyway. More for ME!! I’ll just keep making them regular bread. Thank you for this nice recipe!
It’s so fun that you made it already!! Thank you for sharing your feedback. I’d say my family had a similar response to yours. I love it, but my family only think its so-so. That’s probably because they are used to wheat bread. But like you said, that means we don’t have to share!
I am going to try this as soon as I get to the grocery store to get more peanut butter, lol! :)
Better get a couple jars. ;)
I made it and it is currently cooling. I used chunky Jif, as it was what I had on hand. Will have kids try it after dinner or for breakfast. Same for hubby. Will let you know! If you divide the loaf by 8, here is nutritional content:
for ONE slice (8 per loaf):
36 g fat
chol 139 mg
sodium 367 mg
potassium 533 mg
5 g fiber
8 g sugar
20 g protein
Laura, could you please give me an idea of the texture of this bread… Is it really hard to tell it apart from bread made with flour? Thank you!
It really has the texture of bread! But as far as it being just like bread made with flour – it is a little different. It tastes great, but different from regular bread made from flour and yeast. It slices very nicely and toasts up just like bread though. I’m really amazed by it!
is it too eggy? can we reduce eggs in this recipe? can it be toasted in a toaster?
I don’t taste the eggs in this bread at all. I’d hesitate to reduce the eggs as they are a big part of what holds this all together. You could possibly use 4 instead of 6, maybe? If you try it, I’d love to hear how it turns out! Yes, it toasts beautifully in a toaster! :)
I don’t taste the eggs either.
I tried it with almond butter and it is delicious! I’m so excited to have bread that I can eat and tatstes good! ????
i just had half a cup of peanut butter(made myself from raw peanuts) so made this bread by reducing every thing by one-fourth. i cannot thank you enough Laura for the recipe. i have made breads earlier but never liked the taste ever. now, this is wonderful, no eggy taste at all( which i hate). however, the bread was dense and not fluffy. i probably went wrong somewhere. toasted 2 slices and had 2 half fried eggs along with it for breakfast. had a full meal after ages. thank you thank you thank you… any tips to make it less dense are welcome. I am from India and do not have much experience in baking.
My best guess for why it turned out so dense is that it might have needed to be mixed or blended a little more thoroughly. That might “fluff” it up a bit more before it’s baked.
Mary Lou says
This bread turns out great!
I made this bread and it was wonderful! The only issue I had was that there was a huge tunnel through the middle of the bread. What could’ve caused this? I mixed everything very well.
I’m sure there’s a good scientific reason for that, but I’m sure not the one to know what it is. I’m so curious though! What would have made it do that while being baked??
Ooh, any chance when you poured it into the baking pan there was an air bubble in there that you weren’t aware of? That’s not very scientific, but it is logical that it could have happened. :)
I just made this and it really does feel like real bread! The taste is a little bit different, more whole grain tasting, but a great alternative!!! Any idea how long this lasts for? Do you keep it airtight? Tried freezing it?
I’ve had it last for two weeks in my fridge (in a ziploc bag). I haven’t tried freezing it, but I don’t know why it wouldn’t work well!
Wow! I just ate a slice warm from the oveñ! It is very good! I left out the salt because my peanut butter had salt in it. I think I’ll put the extra salt in next time to increase the flavor.
I used my stand mixer and was a little scared when I started. It was very sloppy looking but after about two minutes it looked like batter.
Thanks for this recipe!
I will substitute for honey. Any suggestions? I have T1 diabetese. TIA. I really want to make this today. I can’t rate it until I’ve tasted it but I am looking forward to it.
The recipe contains very little honey, so you could leave it out if you like as these are only a teeny bit sweet. So leaving the honey out altogether wouldn’t change the flavor much! :)