Peanut Butter and Jelly Bread
Peanut Butter and Jelly Bread is a modern twist on a classic! I’ve taken a classic idea of a peanut butter and jelly sandwich and turned it into a delicious, soft, chewy quick bread. You’ll love this recipe as much as your kids will!
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I’m part of a Moms’ Group that meets every other week in town, and it is a lifesaver for a stay-at-home mama. It’s a chance to hang out with other moms, talk, do something together, and have someone else watch my kiddo for a bit. I even get to drink my coffee hot and eat my breakfast sitting down! The things we get excited about as parents…
Last meeting, it was my turn to bring a breakfast item of some sort. Of course, I knew – being a mom blogger and a food blogger – that I had to create a new recipe. I needed something that would be different from the normal store-bought pastry stuff, but that the other mamas would still eat.
I debated making a pumpkin or banana bread filled with a maple cream, but ultimately decided on this Peanut Butter and Jelly Bread. Rest assured, I will be making that maple cream bread another time, though! Promise.
When I made the first loaf, my husband was like “Don’t I get to try it? What if it’s bad and you take it not knowing?” Which, he was totally playing me, because he wanted to try it and I wanted to know it wasn’t terrible. So I let him try it. When I asked him if it was good, he said “Well, you can’t take a partial loaf in. How would that look? Better leave a loaf here for me and make a second.”
But I did. I made a second loaf. He wiped out the first loaf and the mamas wiped out the second loaf.
Making the Bread
Since this Peanut Butter and Jelly Bread is a quick bread, it doesn’t have to have any rest time or rise time. Just mix it up, bake it and go!
So – cream your butter and sugars together, and add your eggs and vanilla. Mix in creamy peanut butter – NOT crunchy (because, bits) and sour cream.
Stir in your flour and buttermilk. Done with that!
Spray a loaf pan, and pour half the batter in.
Take a 1/2 c. of slightly warmed jam and spread it over the batter. Then top with the rest of the batter. Spoon the remaining jam in blobs on top and use a knife to swirl it, just like a swirled cheesecake or brownie.
Bake the bread at 350 for 45-55 minutes.
Serving the Bread
Let it cool before removing it from the pan.
The best way to serve this Peanut Butter and Jelly Bread is to spread more peanut butter on top. It has a nice, mild peanut butter flavor, but when you spread another thin layer on top of a slice, it is heaven.
If you don’t have buttermilk, measure a tablespoon of lemon juice in a 1 c. measuring cup. Fill the rest of the measuring cup with milk and let sit for a few minutes.
I don’t usually have buttermilk or lemon juice on hand, so I keep this in my cupboard at all times. It’s real lemon, nothing added, just dehydrated basically. It tastes great and works great in everything I’ve ever used it in. Totally worth buying (I have the lime one too)!
If you try this Peanut Butter and Jelly Bread recipe, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!
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- 1 stick (1/2 c.) butter, softened
- 1/2 c. granulated sugar
- 1/2 c. packed brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/3 c. sour cream
- 1 c. buttermilk
- 2 c. flour
- 3/4 c. creamy peanut butter
- 1 c. jam or preserves (flavor of choice)
In bowl of stand mixer, cream butter and sugars together until light and fluffy.
Add eggs and vanilla, one at a time, beating briefly in between each.
Add sour cream. Mix briefly. Add peanut butter and mix until smooth.
Sprinkle baking powder and baking soda over top of wet ingredients.
Add flour and buttermilk in alternating amounts: 1 c. flour, 1/2 c. buttermilk, 1 c. flour, 1/2 c. buttermilk.
Heat jam or preserves in microwavable bowl for 20-30 seconds, just to make it a little easier to spread.
Pour 1/2 batter into 2 greased loaf pans. Spread 1/2 c. jam on top of batter using a knife.
Pour rest of batter on top. Using a spoon, drop dollops of remaining jam on top of bread. Use a knife to swirl jam in a back-and-forth pattern.
Bake at 350 for 45-55 minutes, or until toothpick inserted comes out clean (there may be jam on toothpick, but no batter).
Let cool before slicing. For over-the-top flavor, slather MORE peanut butter on each slice before eating.