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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
Ingredients
- 1 cup smooth peanut butter
- 3 large eggs
- 1 tablespoon white vinegar
- ½ teaspoon baking soda
- 1 teaspoon honey
Instructions
- 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.
Notes
Nutrition
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CindyBB says
Sounds good! I use my high speed food processor to make peanut butter and almond butter. Key is to let it process long enough. Love it! So many variations to make … adding a pinch of cinnamon/pumpkin pie spice or glug of pure maple syrup …sea salt etc.
The Mountain Kitchen says
Yes!! 馃構
mimi rippee says
wait, no flour??? of any kind??? weird! It looks incredible, and I can think of lots of toppings…
The Mountain Kitchen says
Mimi, I had to try this to believe it!
Doug says
looks good but at what temp do you bake?
The Mountain Kitchen says
Oh my gosh, Doug! That’s information that is surely needed. I have updated the post. The bread should bake in a preheated 350 degree F oven. Thanks so much for reaching out. (Blonde moment!)
Susan says
Could this be made in a regular size loaf pan, instead of two mini loaf pans? I have extra peanut butter & want to try it.
The Mountain Kitchen says
Hi Susan! Yes, you could use a regular size loaf pan, but will more than likely need to increase the baking time. Unfortunately, I have not tried a larger loaf, so I am not sure what the baking time should be. I would just give monitor it closely. Enjoy the recipe. Thanks for stopping by!
Ms B says
Can Apple cider vinegar be used or does it have to be white vinegar?
The Mountain Kitchen says
Hi! Great question. You can, but it may affect the taste of the bread.