Description
This peanut butter jelly bread is a nostalgic twist on the classic sandwich, baked into a soft loaf swirled with fruity jelly and optionally topped with crunchy peanuts. Perfect for breakfast, snacks, or brunch.
Ingredients
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)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, peanut butter, vegetable oil, and egg until smooth.
- Fold wet ingredients into dry ingredients until just combined—do not overmix.
- Spread half the batter into the prepared loaf pan.
- Spoon jelly evenly over the batter.
- Spread remaining batter on top, covering the jelly.
- Swirl with a knife to create a marbled effect.
- Sprinkle chopped peanuts on top if using.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool before slicing.
Notes
Try raspberry, apricot, or peach jam for variety.
Add a swirl of Nutella or a drizzle of melted chocolate for extra sweetness.
Use natural or crunchy peanut butter for different textures.
Turn the batter into muffins by baking for 20–25 minutes.
Make it gluten-free with a 1:1 flour blend, or dairy-free with almond or oat milk.
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
