Vegan peanut butter bread inspired by a 1930s depression-era recipe. Made with just five simple wholesome ingredients, this easy quick bread is light, fluffy, and delicious! Perfect for breakfast, dessert, or a snack.
Peanut butter bread was first introduced in the cookbook, A Guide to Good Cooking, in 1932 by the makers of Five Roses Flour.
Most of the recipes in the book were simply “how-to-get-by” recipes during the Depression era because food and money were extremely scarce. But, it also provided recipes that seemed celebratory. Kinda like, “The economy be damned! Let’s get together and have a good time.”
Whatever the was the inspiration for this recipe all I can say is…WOW! The smell from my oven was heavenly, but I never expected this peanut butter bread to be so delicious and filling. It’s the perfect snack, breakfast, or even an afternoon pick-me-up.
Trust me, if you have urges, this vegan peanut butter bread is sure to satisfy them. And, because it only uses whole-food ingredients it’s healthy as well. But, it sure doesn’t taste like it.
The best thing about this recipe, apart from the flavor, is the simplicity and wholesomeness of the ingredients. These are just basic pantry staples everyone is sure to have just sitting around. And, if not, you get all of these ingredients at your local market.
Let’s not forget they all comply with an oil-free, whole-food, plant-based diet. Here’s all you need…
- organic unbleached all-purpose flour or whole wheat pastry flour
- baking powder
- baking powder
- all-natural peanut butter
- oat milk (any unsweetened plant-based milk will work)
- pure maple syrup
See the recipe card for quantities and a complete list of instructions.
How To Make Vegan Peanut Butter Bread
This vegan peanut butter bread is anything but depressing. It’s so easy to make and delicious. You’ll be so glad you tried it.
Combine all of the dry ingredients in a mixing bowl and whisk.
Mix all of the wet ingredients together in a separate bowl.
Add the wet ingredients to the dry ingredients and mix until well combined. Be careful not to overmix the batter.
Place into oven at 350˚F and bake for 45 minutes to 1 hour.
Hint: Remember that all appliances are different so baking time can vary. The peanut butter bread is done when you can insert a knife or toothpick in the center and it comes out clean.
Not every recipe fits a certain diet, but occasionally exceptions can be made for people who have dietary concerns. Here are a few ways to substitute certain ingredients if needed.
- Gluten-free – You can easily make this recipe gluten-free by using gluten-free flour. My favorite is Bob’s Red Mill Gluten-free 1 to 1 Baking Flour.
- Nut-allergy: use rice milk and sunflower seed butter if you or someone you know has a nut issue.
Even if you don’t follow a specific diet (eg. gluten-free), it’s possible your friends or family do. So, it’s always good to be prepared. My friend, Brandi, at The Vegan 8 has some amazing gluten-free and special dietary recipes. Check her out!
This recipe is not only easy but versatile as well. It’s essentially a blank canvas. So, get creative with some of your favorite flavors. Here are just a few suggestions:
- Nut Butter – use a different nut butter like almond butter, hazelnut butter, or cashew if you prefer a different flavor.
- Chocolate Chips – adding a handful of dairy-free chocolate chips before baking is very nice.
- Chopped Nuts – walnuts, almonds, or cashews add a nice texture and flavor.
- Vanilla: a little vanilla extract adds a nice depth of flavor to this peanut butter bread.
Vegan peanut butter is super simple to make and having the right equipment and tools makes it even easier. Here are a few of my “must-haves.”
- I like using a silicone loaf pan or a nonstick loaf pan.
- Spatulas are great for mixing and lifting baked goods out of the pan
- I prefer glass mixing bowls over plastic mixing bowls. But, either is fine.
- Parchment paper is a must for oil-free cooking. Always have it on hand!
You can store this peanut butter bread for up to 5 days wrapped in greaseproof paper and an extra layer of aluminum foil. It can also be stored in an airtight container as well.
To re-freshen the slices that may be a little stale simply place the peanut butter bread in a toaster oven or in a warm oven for a few minutes.
If you wish to store this bread in the freezer well wrapped in a layer of parchment paper and a second layer of aluminum foil and place it in the freezer. It can be frozen for up to 3-4 months.
When you’re ready to enjoy the peanut butter bread simply remove the wrappings, place it in the fridge overnight, and then let it fully thaw to room temperature.
- DON’T overmix the batter! Overmixing will cause the bread to be dense and firm after it sets. Stir the ingredients just enough to make sure everything is well combined.
- Let the bread completely cool before slicing into it. Slicing too soon will cause the slices to fall apart. It’s best once it has had time to set up.
- Forget about using a stoneware loaf pan. It takes longer to heat up and retains the heat longer, which could result in a burnt outside and runny inside.
- This vegan peanut butter bread is not overly sweet. So, you can adjust the sweetener to fit your taste or leave it out altogether.
Yes, but the bread will be a bit dense. I have found that organic unbleached all-purpose flour or whole wheat pastry flour works best for this recipe.
It really is up to you and depends on your preference. But, other liquid sweetener options would be date syrup or paste, honey, or agave. Dry sweeteners like date sugar, maple sugar, SUCANAT, organic cane sugar, or coconut sugar will work.
Want More Vegan Bread Recipes?
Looking for other recipes like this? Try these:
What Pairs Well With Peanut Butter Bread?
These are my favorite recipes to enjoy with this recipe:
Vegan Peanut Butter Bread
I’m convinced you are going to love this recipe. And, I have no doubt it’s sure to become a favorite of everyone who tries it. Enjoy!Print
- Preheat your oven to 350°F and prepare a standard loaf pan by lining it with parchment paper .
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the oat milk, peanut butter, and maple syrup until smooth.
- Add the wet ingredients to the dry ingredients and mix until well combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake the bread for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
- Once the bread is completely cool, slice it into pieces and serve.
DON’T overmix the batter! Overmixing will cause the bread to be dense and firm after it sets. Stir the ingredients just enough to make sure everything is well combined.
Let the bread completely cool before slicing into it. Slicing too soon will cause the slices to fall apart. It’s best once it has had time to set up.
Forget about using a stoneware loaf pan. It takes longer to heat up and retains the heat longer, which could result in a burnt outside and runny inside.
This vegan peanut butter bread is not overly sweet. So, you can adjust the sweetener to fit your taste or leave it out altogether.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizers & Snacks, Vegan Breakfast Recipes, Vegan Dessert Recipes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
- Serving Size: 1 slice
- Calories: 233
- Sugar: 8.1 g
- Sodium: 215.9 mg
- Fat: 8.5 g
- Carbohydrates: 34 g
- Fiber: 1.8 g
- Protein: 6.6 g
- Cholesterol: 0 mg