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.
This recipe pairs well with this homemade almond butter, blueberry compote, and strawberry chia jam. But, if you really want to go crazy a drizzle of chocolate ganache never hurt anyone.
In This Post
Ingredients
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.
Substitutions
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!
Variations
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.
Equipment
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!
Storage
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.
Top Tip
- 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.
FAQ
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!
If you try this vegan peanut butter bread or have any questions, I'd love to hear from you! Leave a comment, rate it down below, and don't forget to tag a photo #shaneandsimple on Instagram.
Easy Vegan Peanut Butter Bread (1932 Depression Era Recipe)
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 or a snack.
- Total Time55 minutes
- Yield1 loaf 1x
- DietVegan
Ingredients
- 2 cups of organic unbleached flour or whole wheat pastry flour
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- ½ cup of peanut butter
- 1 ½ cups of oat milk (sub plant-based milk of choice)
- ¼ cup of pure maple syrup
- ¼ teaspoon of salt
Instructions
- 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.
Serving Suggestions
- almond butter, blueberry compote, strawberry chia jam, chocolate ganache, dairy-free chocolate chips, or sliced fruit.
Notes
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
Nutrition
- 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
It was kinda dry. I don’t think I overmixed it but I did use all regular whole wheat flour, not pastry flour. Could that be why?
I had been wanting to make this recipe for a while. What could be better than peanut butter and bread? I love peanut butter toast for breakfast! Well, I made it this morning for breakfast and it was perfect – light and delicious. My husband had all kinds of questions before it came out of the oven like “won’t it be heavy”? Well low and behold it is light and fluffy and yummy and he is now a fan. This will be going into our regular rotation. Thank you Shane, you are the best.
Hi Shane!
This bread is outstanding. Since I found the recipe in your new cookbook, I have made the bread at least six times. It is easy to make, wonderfully moist, and gets eaten very quickly in our house. I highly recommend that others try it!
Thanks so much for so many great recipes! Your chickpea blondies, and peanut butter energy balls are also favorites in our house!
Awww, you are so sweet. Thank you.
This came out delicious. And so fast to make too! Thanks so much!
Hi Shane!
I just bought your book, and this is the first recipe I made. It was easy to make, so incredibly moist, and tastes awesome.
I look forward to making more of the recipes in your book!
Thank you!!!
I made this yesterday. It tastes delicious; I used Crazy Richard’s Chunky Peanut Butter, so it has little bits of peanut. Mine didn’t rise as much as yours but I live at 4500 feet so I will give it a tweak next time to account for that. I always make recipes as written the first time. The taste and texture are really great, though, so I will make it again. I will comment again when I do.
This bread was absolutely delicious! I followed the recipe exactly and it was light and fluffy! I’ll definitely make it again!
Awesome!
Wow! This is excellent. I’m just sorry I didn’t come across this recipe earlier. Super easy to make, moist, and the perfect sweetness. I used self-raising gf flour and also added some oats and psyllium. Worked perfectly. This will be a new staple – thank you!!
Shane, did you use the dry roasted peanut butter in this recipe? The one that came up when I used the link. I don’t have that kind. What other peanut butter would you recommend?
Any natural peanut butter will work.
Would it be okay to sift the flour? I keep it in the freezer and it’s dry but lumpy.
Sure thing.
Hi Shane, this bread is awesome delicious!
Made it late last nite for breakfast this morn, we sampled@10:30 pm when it was cooled& couldnt wait til breakfast to have more! While it baked i made your blueberry compote without sweetner to spread on top of bread. I will be making this bread regular for us. Thank you for recipe! 😇
This is a follow up to my previous comment. The bread is as good as the batter. I waited until it was almost cool before I cut it. I followed the recipe exactly using whole wheat pastry flour. Delicious!! Thank you for this great recipe.
Awesome!
The bread is still in the oven, but I am pretty sure I could have just eaten the batter. If the bread tastes as good as the batter, it is definitely a winner.
Would this work as muffins instead of bread?
I haven’t tried like that yet, but see no reason why it wouldn’t. Let me know if you try it.
I just made muffins with this recipe. I added chocolate chips. They turned out great. I cooked for 25 minutes in silicone muffin cups.
Wow, great idea and thanks for sharing!
This sounds great. Would I be using an 8×4 loaf pan or the larger one?
Either will work. Hope you enjoy it.
Love it, Shane. It’s such a delicious recipe. It has already been requested again. I made it with whole wheat pastry flour, date syrup, and soy milk in the 8×4 loaf pan. It was perfect at 45 mins. Thanks!
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 or a snack.
I’ve made so many of your great recipes over the years. Since I count carbs, how many slices does the loaf make if there are 34 carbs per slice?? Thanks so much for your clarification.
Judy
Hi, Judy! I tend to cut fairly large slices and the nutrition info is based on nine slices. But, you could easily get 12-14 slices from one loaf.
Would reconstituted PB2 powder work as well as peanut butter?
I don’t see why not. But, I would make the PB first and then add it.
Hi. I’m wondering how peanut powder would work in this recipe? Could I use half cup of peanut powder for the half cup of regular peanut butter?
It should, but I would mix it up and then add it.
Thanks so much.
Kristine, how did it come out with the PB powder?
Sounds yummy! Wondering if it would work to use only 1/8cup maple syrup + 1/8cup unsweetened applesauce, or maybe a mashed banana?
Shane, you offered a ‘spicy version of this recipe’. I clicked on it twice, but it said it was no longer available.
Hi, Carol! I would simply cut the maple syrup back and make up the difference with the applesauce. I haven’t tried it like this so I don’t know what the outcome would be. If you simply want to cut back on the sweetener I would use less maple syrup and make up the difference with milk. Also, that link about the spicy version is a typo, I simply forgot to delete it. Thanks for catching it.
Will it work with GF Flour?
Yes. I provided links for the products.
I’ve clicked all over ahd can’t find the GF link recommendations. Can you lmk which ones please? Thank you
Try this one, Lori!
https://amzn.to/3JaP7qV
Definitely going to do this one. Looks like it would fit in my air fryer cake pan. How long do you think it should bake in the AF? Thanks!
I’m not sure. I know when we bake in our air fryer the cooking time is usually half.
Will regular organic whole wheat flour work?
Yes, absolutely. The bread will be just a tad more dense, but it will work.
Could you use oat flour?
Yes.