Peanut Butter Jelly Bread Recipe

Why You’ll Love This Recipe

I like how simple this bread is to make, yet it always turns out so impressive. The peanut butter gives it a rich, nutty flavor, while the jelly swirl adds just the right amount of sweetness. I also love that it can be customized with different types of jelly or jam, so I can switch it up each time I make it.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup creamy peanut butter
1/4 cup vegetable oil
1 large egg
3/4 cup strawberry or grape jelly
1/2 cup chopped peanuts (optional)

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. In another bowl, whisk together milk, peanut butter, vegetable oil, and egg until smooth.

4. Gently fold wet ingredients into dry ingredients until just combined—do not overmix.

5. Spread half the batter into the loaf pan.

6. Spoon jelly evenly over the batter.

7. Spread remaining batter on top, covering the jelly.

8. Use a knife to swirl the batter and jelly for a marbled effect.

9. Sprinkle chopped peanuts on top if using.

10. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.

Servings and Timing

This recipe makes 1 loaf, serving about 8–10 slices. It takes 10 minutes to prepare and 50–60 minutes to bake, so I usually have it ready in about 1 hour and 10 minutes.

Variations

I sometimes use raspberry jam or apricot preserves instead of strawberry or grape for a fun twist. For extra richness, I swirl in a little Nutella along with the jelly. If I want it more dessert-like, I drizzle melted chocolate on top after baking.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. To freeze, I wrap slices individually in plastic wrap and store in a freezer bag for up to 2 months. I like reheating slices in the toaster oven or microwave to bring back their soft, fresh texture.

FAQs

Can I use natural peanut butter?

Yes, but I prefer creamy peanut butter with a smooth texture so the batter mixes evenly.

Can I use different flavors of jelly?

Definitely—I often switch between strawberry, grape, raspberry, and even peach jam.

Can I make this bread gluten-free?

Yes, I use a 1:1 gluten-free flour blend with good results.

Can I add chocolate chips?

Yes, chocolate chips pair wonderfully with the peanut butter and jelly.

How do I know when the bread is done?

I check with a toothpick—if it comes out clean, it’s ready.

Can I make this into muffins?

Yes, I bake the batter in a muffin tin for 20–25 minutes instead of a loaf pan.

Can I make it dairy-free?

Yes, I swap the milk for almond or oat milk.

Can I use crunchy peanut butter?

Yes, it adds extra texture, though the batter will be a little thicker.

How do I keep the jelly from sinking to the bottom?

I make sure to spoon the jelly evenly over the middle layer before covering with batter.

Can I toast slices of this bread?

Yes, I like toasting slices lightly and spreading on extra peanut butter for a warm snack.

Conclusion

This peanut butter jelly bread is one of my favorite comfort bakes—it’s nostalgic, easy, and always delicious. I love the way the peanut butter and jelly swirl together into every slice, making it a perfect treat for both kids and adults. Whether I serve it warm or pack it for later, it never lasts long in my kitchen.