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The Most Amazing Peanut Butter Bread! (Naturally grain/gluten and dairy free, with ingredients you already have!)

January 22, 2017 by Laura 52 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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.

pb bread4

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.

Indeed.

pb bread21

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.

pb bread12

The Most Amazing Peanut Butter Bread

4.3 from 3 reviews
The Most Amazing Peanut Butter Bread! (Naturally grain/gluten and dairy free!)
 
Save Print
Author: Laura
Serves: 12-16 slices
Ingredients
  • 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
Instructions
  1. Mix all ingredients together in a blender or with a hand mixer.
  2. Pour into a well-greased 9x5" loaf pan.
  3. Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted into the bread comes out clean.
  4. Allow the bread to sit in the pan for about 10 minutes to cool.
  5. Remove bread from pan and cool on a rack.
3.4.3177

Here’s my homemade peanut butter recipe.

Grain Free, High Protein Peanut Butter Bread

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!

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Filed Under: Bread and Breakfast, Gluten Free, Recipes Tagged With: dairy free, Gluten Free, grain free, homemade bread, peanut butter

Comments

  1. Terri says

    January 22, 2017 at 3:55 pm

    Do you know the calorie and carb content of this bread?

    Reply
    • Laura says

      January 22, 2017 at 4:07 pm

      I would imagine is higher in calories, but very low in carbs. But I’m not sure how to calculate it. :)

      Reply
    • Pcetmre says

      January 22, 2017 at 4:33 pm

      If it yields 20 slices 176 calories per slice 126 fat calories 8.1 carbs according to fatsecret.com

      Reply
      • Laura says

        January 23, 2017 at 6:45 am

        Nice, thanks for looking that up!

        Reply
  2. Pat says

    January 22, 2017 at 3:57 pm

    Looks yummy! Can you use commercial peanut butter?

    Reply
    • Laura says

      January 22, 2017 at 4:09 pm

      Definitely!

      Reply
  3. Ann says

    January 22, 2017 at 4:02 pm

    Sounds amazing! Any idea how many carbs per slice?

    Blessings!

    Reply
    • Laura says

      January 22, 2017 at 4:06 pm

      I would think it’s very few, but I’m not sure how to calculate it! :)

      Reply
    • Laura says

      January 23, 2017 at 6:47 am

      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

      Reply
      • Ann says

        January 23, 2017 at 12:18 pm

        Thank you!

        Reply
  4. Sue says

    January 22, 2017 at 4:03 pm

    Do you think this would work with almond butter. I can’t have peanuts.

    Reply
    • Laura says

      January 22, 2017 at 4:06 pm

      I haven’t tried it, but I don’t know why it wouldn’t work!

      Reply
    • Andrea Larabee says

      January 23, 2017 at 11:21 am

      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.

      Reply
  5. Emily Burtt says

    January 22, 2017 at 5:26 pm

    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!

    Reply
    • Laura says

      January 23, 2017 at 6:47 am

      Hope you love it!!

      Reply
  6. Jane J. says

    January 22, 2017 at 7:48 pm

    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?

    Reply
    • Laura says

      January 23, 2017 at 6:50 am

      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.)

      Reply
      • Jane J. says

        January 24, 2017 at 5:15 am

        Got it! Thanks.

        Reply
  7. Twila says

    January 22, 2017 at 9:02 pm

    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!

    Reply
    • Laura says

      January 23, 2017 at 6:51 am

      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. :)

      Reply
      • Twila says

        January 23, 2017 at 7:35 pm

        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.

        Reply
  8. Hety says

    January 23, 2017 at 5:33 am

    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!

    Reply
    • Laura says

      January 23, 2017 at 6:51 am

      Good idea to add chocolate chips! My kids would love that!

      Reply
  9. Vera says

    January 23, 2017 at 5:53 am

    Could you make this with almond butter instead of pb?

    Reply
    • Laura says

      January 23, 2017 at 6:52 am

      I haven’t tried it, but I don’t know why that wouldn’t work. :)

      Reply
    • Peter Piper says

      May 25, 2017 at 4:11 pm

      I’ve been told by a few cooks that almond butter makes it more crumbly but peanut butter holds it together very well.

      Reply
  10. Jessica says

    January 23, 2017 at 8:13 am

    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.

    Reply
    • Jessica says

      January 23, 2017 at 8:46 am

      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!

      Reply
      • Laura says

        January 23, 2017 at 9:55 am

        Yay! Thank you for the feedback! It’s so fun that you tried it so quickly!!

        Reply
      • Amy says

        August 10, 2017 at 8:21 am

        Thank you for sharing your oven time … I have those issues with my oven, so I will watch carefully when I bake this recipe.

        Reply
  11. Emily Burtt says

    January 23, 2017 at 8:53 am

    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!

    Reply
    • Laura says

      January 23, 2017 at 9:54 am

      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!

      Reply
  12. Jessica says

    January 23, 2017 at 11:52 am

    I am going to try this as soon as I get to the grocery store to get more peanut butter, lol! :)

    Reply
    • Laura says

      January 23, 2017 at 12:31 pm

      Better get a couple jars. ;)

      Reply
  13. cindy says

    January 23, 2017 at 4:32 pm

    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):
    425 cal
    36 g fat
    chol 139 mg
    sodium 367 mg
    potassium 533 mg
    16 carb
    5 g fiber
    8 g sugar
    20 g protein

    Reply
    • Laura says

      January 24, 2017 at 10:40 am

      Thanks!

      Reply
  14. AnnaT says

    January 23, 2017 at 7:15 pm

    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!

    Reply
    • Laura says

      January 24, 2017 at 10:40 am

      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!

      Reply
  15. Jasneet says

    January 26, 2017 at 11:02 am

    is it too eggy? can we reduce eggs in this recipe? can it be toasted in a toaster?

    Reply
    • Laura says

      January 26, 2017 at 1:24 pm

      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! :)

      Reply
      • Lerin says

        February 18, 2017 at 11:37 am

        I don’t taste the eggs either.

        Reply
  16. Susie says

    February 1, 2017 at 8:11 pm

    I tried it with almond butter and it is delicious! I’m so excited to have bread that I can eat and tatstes good! ????

    Reply
  17. Jasneet says

    February 2, 2017 at 3:00 am

    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.

    Reply
    • Laura says

      February 4, 2017 at 5:52 pm

      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.

      Reply
  18. Mary Lou says

    February 2, 2017 at 4:41 pm

    This bread turns out great!

    Reply
  19. Kathy says

    February 13, 2017 at 10:17 pm

    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.

    Reply
    • Laura says

      February 14, 2017 at 1:44 pm

      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. :)

      Reply
  20. Lerin says

    February 18, 2017 at 11:37 am

    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?

    Reply
    • Laura says

      February 20, 2017 at 5:01 pm

      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!

      Reply
  21. Pat says

    February 28, 2017 at 12:29 pm

    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!

    Reply
  22. Terri says

    August 5, 2017 at 11:33 am

    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.

    Reply
    • Laura says

      August 7, 2017 at 4:01 pm

      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! :)

      Reply

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