Peanut Butter Bread with Jelly glaze

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This peanut butter bread recipe has been asked for quite a bit in the past few days!

It’s taken me a second to make sure I put down everything. I have to admit, I tend to wing this recipe because it’s so simple, so remembering measurements for everything without actually making another loaf was difficult.

So, I made one early this morning. Such a great excuse to bake more sweets. I originally saw a recipe for peanut butter bread on a Paula Dean show, but when I looked up the ingredients, it looked like it was missing a few.

I turned to my basic recipe for quick bread (this is how I came up with the apple granola bread, too) and added the necessary ingredients.

Bing, Bang, Boom…peanut butter bread. The Jelly glaze is optional, but does provide a nice sticky topping. It also keeps the bread moist for a bit longer.

You can always slather a slice with more jelly, if you so please. This also tastes amazing when toasted for breakfast.

Peanut Butter Bread With Jelly Glaze

For the bread:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup peanut butter(use chunky for a crunchy texture)
1 cup milk and 1/2 cup milk separated( I use 2%, but any type would work)
1/4 cup veggie or canola oil
2 eggs
1 tsp vanilla

For the glaze:
1/4 cup jelly(any type you like)
2 tbls lemon juice

Pre-heat oven to 350 degrees.
Combine the first 3 ingredients in a medium sized bowl. Put aside.
In a large bowl, mix sugar, oil and peanut butter together.
Mix in one egg at a time, making sure each is fully incorporated.
With mixture on low, add 1 cup of milk and vanilla.
Next, slowly add in flour mixture until incorporated. If it starts to get hard to mix, add in the half cup of milk. You may not need to use it all.
Place mixture into a greased loaf pan(cooking spray works well) and bake for 40 minutes. After 40 minutes, insert toothpick or butter knife. If it comes out clean, it’s done. If not, give it another 5 minutes to 7 minutes, but no more!

For the glaze, mix together the jelly and lemon juice. Pour over the bread while it’s still warm. You can always double the recipe if you like a good amount of glaze.

*quick tip* not a jelly fan? Melt some chocolate chips and drizzle over the bread.

You can eat it warm or room temperature.

About Amiyrah

My name is Amiyrah and I'm an an African American fashion & lifestyle blogger based in Ohio.

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  1. 5.7.09
    Mandy said:

    Thanks for the recipe! I’m making this tonight as a surprise for hubby coming back home tomorrow.

    I have a stupid question (or two) though…. I’m a novice chef at best.

    What’s “oil”?

    Can you use PAM in the pan?


  2. 5.7.09
    Precious said:

    This looks wonderful. I wonder if I could bake this in my breadmaker out on the patio? Otherwise, it will have to wait till November when I can use my oven again. Too hot right now.

  3. 5.7.09
    Amiyrah said:

    Mandy, I’ll update the recipe. I was eager to get it posted and didn’t specify the oils. pam is fine…that’s what I meant :o)

    Precious, I’ve never made a quick bread in the breadmaker, so I don’t really know. I always think of breadmaker breads to be ones that need a lot of kneading, and this bread would be tough if you over stir it.

  4. 5.8.09
    Precious said:

    My breadmaker makes quick breads, so I think I am going to experiment and try it.