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I came across this recipe for peanut butter bread while looking for a recipe that would use up some leftover peanut butter. I wasn’t looking for gluten-free flourless bread, but the minimal list of ingredients intriguing me.
It was hard for me to believe the main ingredient was peanut butter and I was curious to know how the bread would turn out. I mean really, a bread made out of only five ingredients: peanut butter, eggs, vinegar, baking soda, and honey. How was this not going to taste like a cake?
Although I was skeptical, I decided to give the recipe a go mainly because my stepson is allergic to gluten. I knew if this bread turned out, it would be a bread he could enjoy.
What’s great about this peanut butter bread is that it is really easy to make. It is made of ingredients you probably already have in your kitchen. It doesn’t require any special equipment. Simply mix up the ingredients with a whisk and pour it into mini-loaf pans to bake. That’s it!
It amazed me to watch this peanut butter bread rise up in the loaf pan while baking. The texture, look and feel of this bread is really no different than regular actual bread. Not soggy like I imagined it would.
Another surprise was that the loaf did not have an overwhelming taste of peanut butter like I imagined it would. In fact, if someone gave me a slice of this bread to eat and asked me what it is made out of, I would never guess in a million years that it does not have any flour in it.
So, yes, you can actually make bread without grain, gluten, or dairy! Peanut butter bread is a 5 ingredient, nutrient-dense, easy to make bread that is low-carb, grain-free, sugar-free, dairy-free, gluten-free but oh so good!
We all know someone in our lives that has food allergies, so why not treat them? Bake them a loaf to serve with jelly in the morning or as sandwich bread for lunch. Better yet, drop in some chocolate chips and give them dessert. The possibilities for serving are endless!
Gluten Free Peanut Butter Bread
- 1 cup smooth peanut butter
- 3 large eggs
- 1 tablespoon white vinegar
- ½ teaspoon baking soda
- 1 teaspoon honey
- Preheat oven to 350 degrees F. Grease two 3×5 mini-loaf pans and set aside.
- In a medium bowl, whisk together all of the ingredients until smooth.
- Divide batter equally between the two loaf pans.
- Bake until both loaves of bread are fully cooked or toothpick inserted comes out clean; about 25 minutes.
- Let bread cool before slicing and serving.
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