Bread Grain Peanut Butter and Jelly Recipe
If you love the classic flavors of a peanut butter and jelly sandwich but want to try something new, this Bread Grain Peanut Butter and Jelly Recipe is for you! This sweet, moist loaf combines the creamy richness of peanut butter with the fruity sweetness of jelly, all baked into a soft, tender bread. It’s perfect for breakfast, snacks, or even dessert.
This recipe is easy to make and uses simple ingredients you probably already have in your pantry. Let’s bake this delicious treat together!
Why You’ll Love This Peanut Butter & Jelly Bread
This bread is a fun and creative twist on the classic PB&J. The peanut butter adds a rich, nutty flavor, while the jelly swirls create pockets of fruity sweetness in every bite. It’s moist, tender, and incredibly satisfying.
It’s also versatile—you can use any type of jelly or jam you like, from strawberry and grape to raspberry or apricot. Plus, it’s perfect for sharing with family and friends or enjoying as a special treat for yourself.
How to Make It
This Peanut Butter & Jelly Bread is a simple and fun recipe that brings together the classic flavors of a PB&J sandwich in a moist, tender loaf. Start by preheating your oven and preparing your loaf pan with parchment paper or a light coating of butter and flour.
In one bowl, whisk together the dry ingredients—flour, baking powder, and salt. In another bowl, mix the wet ingredients: peanut butter, sugar, eggs, milk, and vanilla.
Combine the wet and dry ingredients to form a thick, smooth batter.
Pour half the batter into the loaf pan, then dollop spoonfuls of your favorite jelly or jam on top.
Use a knife to swirl the jelly into the batter, creating beautiful marbled patterns.
Add the remaining batter and repeat the jelly swirls on top.
Bake the bread until it’s golden brown and a toothpick inserted into the center comes out clean.
Let it cool in the pan for a bit before transferring it to a wire rack to cool completely. Slice and enjoy this sweet, nostalgic treat!
Make Ahead Method
This Peanut Butter & Jelly Bread is perfect for making ahead! You can bake it up to 2 days in advance and store it in an airtight container at room temperature. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh and moist.
For longer storage, you can freeze the bread for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Thaw it at room temperature or in the fridge overnight before serving.
If you’d like to prep even further, you can mix the dry ingredients and store them in a sealed container ahead of time. When you’re ready to bake, just add the wet ingredients and proceed with the recipe.
Pro Tips
- Use natural peanut butter: It has a smoother texture and a more authentic flavor compared to processed varieties. Look for options with no added sugar or oils for a healthier choice.
- Choose your favorite jelly: Strawberry, grape, raspberry, or apricot all work beautifully. You can even mix flavors for a unique twist.
- Don’t overmix the batter: Overmixing can make the bread dense. Stir just until the ingredients are combined.
- Swirl gently: When adding the jelly, use a knife to swirl it into the batter, but don’t overdo it—you want distinct pockets of jelly.
- Check for doneness: Start checking the bread at the 45-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs.
- Let it cool completely: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Add a sprinkle of sugar: For a sweet, crunchy topping, sprinkle a little granulated sugar on top of the batter before baking.
- Use a scale for accuracy: If you have a kitchen scale, weigh your flour for the most accurate results.
- Experiment with add-ins: Stir in 1/2 cup of chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.
Storage Options
Store the bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Tools For This Recipe
- Loaf pan: A standard 9×5-inch loaf pan works best.
- Mixing bowls: For combining the dry and wet ingredients.
- Whisk and spatula: For mixing the batter.
- Measuring cups and spoons: For accurate ingredient portions.
- Toothpick or skewer: For testing doneness.
FAQs!
Can I use crunchy peanut butter?
Yes, but the bread will have a chunkier texture. If you prefer it smooth, use creamy peanut butter.
What can I use instead of jelly?
You can use jam, preserves, or even fresh fruit puree.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend in place of all-purpose flour.
How do I prevent the bread from sticking to the pan?
Grease the loaf pan with butter or cooking spray and line it with parchment paper for easy removal.
Variations and Substitutions
- Add chocolate chips: Stir in 1/2 cup of chocolate chips for a sweet twist.
- Use honey or maple syrup: Replace the sugar with honey or maple syrup for a natural sweetener.
- Add nuts: Stir in 1/2 cup of chopped peanuts or walnuts for extra crunch.
- Make it vegan: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and plant-based milk.
- Try different flavors: Use almond butter or sunflower seed butter instead of peanut butter.
Conclusion
This Peanut Butter & Jelly Bread is a delightful treat that combines the best of both worlds—creamy peanut butter and sweet, fruity jelly. It’s easy to make, versatile, and perfect for any occasion.
I’d love to hear how it turned out for you! Did you try any variations? Share your thoughts in the comments below, and don’t forget to tag me if you share your creation on social media. Happy baking!
Peanut Butter & Jelly Bread
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup natural peanut butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1/2 cup jelly or jam strawberry, grape, raspberry, etc.
Instructions
Step 1: Prep Your Oven and Pan
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, then line it with parchment paper, leaving some overhang on the sides. This makes it easy to lift the bread out of the pan after baking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Set this aside while you prepare the wet ingredients.
Step 3: Combine the Wet Ingredients
- In a large bowl, whisk together 1/2 cup of natural peanut butter, 3/4 cup of granulated sugar, 2 large eggs, 1 cup of milk, and 1 teaspoon of vanilla extract. Whisk until the mixture is smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix—this keeps the bread tender and moist.
Step 5: Layer the Batter and Jelly
- Pour half of the batter into the prepared loaf pan. Use a spoon to dollop 1/4 cup of your favorite jelly or jam over the batter. Use a knife to swirl the jelly into the batter, creating a marbled effect.
Step 6: Add the Remaining Batter and Jelly
- Pour the remaining batter into the pan, then add another 1/4 cup of jelly on top. Swirl gently with a knife to create more pockets of fruity sweetness.
Step 7: Bake the Bread
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 8: Cool and Serve
- Remove the bread from the oven and let it cool in the pan for 10-15 minutes. Use the parchment paper overhang to lift the bread out of the pan and transfer it to a wire rack to cool completely. Slice and enjoy!
