Peanut butter lovers will rejoice over this easy recipe for gluten-free peanut butter bread! This gluten-free quick bread makes an ultra moist bread dotted with gooey chocolate chips to enjoy as an indulgent breakfast, treat, or snack!
Moist Gluten-Free peanut butter recipe
I am such a fan of this gluten-free peanut butter bread recipe because, hello, chocolate chips, peanut butter, and carbs?! How can this not be right up your alley?!
If peanut butter recipes like easy peanut butter sheet cake or buckeye turtle brownies grab your attention, then we obviously speak the same love language.
My love affair with gluten-free peanut butter chocolate chip bread doesn’t stop there, though. Like all the recipes shared in my gluten-free cookbook and on the site, the ingredients are affordable and probably right in your kitchen!
Similar to other popular gluten-free quick bread recipes, such as gluten-free banana bread and oat flour bread, peanut butter bread comes together in one bowl, requires no yeast, and is as easy as mix and bake!
What is gluten-free quick bread?
Quick bread recipes are leavened (raised) with baking powder and/or baking soda instead of yeast. They are referred to as “quick” because no yeast means no kneading or waiting for the bread to rise. This is especially helpful with gluten-free bread recipes, which aren’t malleable enough for kneading.
“Quick” also applies to how fast the bread mixture comes together, not necessarily the length of time it needs to bake. The ingredients are mixed together in a bowl, poured into loaf pans, and baked immediately.
Quick breads are more easily adapted into gluten-free recipes. While they will not all work by simply replacing the all purpose wheat flour with gluten-free flour, they are more straightforward to adapt than yeast breads.
To adapt this gluten-free recipe for peanut butter I used softened butter to add flavor, but found it left the crumb a little dry. Adding a couple tablespoons oil with the butter helped keep a moist texture.
Also, using a quality gluten-free flour blend, like Cup4Cup gluten-free flour, helps to replicate traditional taste and texture in gluten-free baking recipes. It makes anything from fluffy gluten-free biscuits to gluten-free cornbread taste just like the versions you grew up with!
When adapting a quick bread recipe for gluten-free you may also have to cut back on the liquid. GF flours do not absorb liquids as well, which is usually what leads to dense, gummy textures. Experiment to find an ideal balance between wet and dry ingredients for the best crumb.
How To Make Gluten-free Peanut Butter Bread
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Begin by mixing together the softened butter with sugar, brown sugar, and oil. Beat until the mixture is light and creamy.
- Next add the egg and vanilla. After it has been combined, mix in the milk on low speed. At first it will look curdled, but eventually the mixture will smooth out.
- Stir in the dry ingredients – gluten free flour, baking powder, baking soda, and salt.
- Finally stir in the chocolate chips. I like to add a mixture of regular chips and miniature chips to evenly disperse chocolate in every bite!
Best type of peanut butter to use
I have only tested this recipe using creamy peanut butter, such as Jif or Skippy brand, which are both gluten-free. I don’t recommend using natural peanut butter because it will have a drier texture.
Unfortunately I cannot say for certain if other nut butters, such as almond butter or cashew butter will work with this recipe. If you decide to give it a try, leave me a comment below!
Optional mix-in ideas
This recipe makes the perfect breakfast treat (okay, maybe not the most healthy, but seriously delicious) or snack. Feel free to play with the flavors to make it your own!
- Substitute butterscotch or peanut butter chips for the chocolate chips. Be sure to read labels to ensure they are gluten-free. Some brands contain malt.
- Omit the chocolate chips for the ultimate peanut butter flavor to shine through!
- Peanut butter and jelly bread – Omit the chocolate chips. Dollop jam on the batter once it is spread in the prepared pan. Swirl with a knife and bake as directed.
- Instead of creamy peanut butter, substitute crunchy or add 1/2 cup chopped nuts, such as peanuts.
- Add 1/2 cup raisins or dried cranberries.
How to tell when gluten-free bread is done baking
Gluten-free breads are harder to tell when they are done because they often look set and golden on top, but the interior is underbaked. If there isn’t enough time given for the liquids to evaporate, you will end up with a dense, gummy or deflated loaf.
Insert a long skewer or knife in the middle to double check the bread is cooked through and not wet in the center. A small toothpick can be deceiving because it doesn’t go down far enough.
Personally, I like to take the guesswork out of knowing when gluten-free breads are done. Often golden brown exteriors can be deceptive, while the inside is undercooked and gummy. Therefore, I also use an instant read thermometer. When inserted in the middle it should read 190-200ºF.
Tip for serving Gluten-free Peanut Butter bread
This bread is best enjoyed slightly warmed. If the bread has cooled completely, reheat a slice for 15 seconds in the microwave. This softens the texture and slightly melts the chocolate again.
Storing and Freezing tips
For best results, let the bread cool at least 20 minutes before slicing. After it has cooled completely, store in an airtight container at room temperature up to 3 days.
To freeze, slice completely cooled bread and store in a ziplock freezer bag, with air removed, up to 3 months.
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Gluten-Free Peanut Butter Bread (Quick Bread)
- ¾ cup creamy peanut butter
- ⅓ cup unsalted butter softened
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 tablespoons canola or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup milk
- 1 ¾ cups gluten free all-purpose flour (I recommend Cup4Cup gluten free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup miniature semi-sweet chocolate chips (optional ¼ cup additional for sprinkling on top)
- Preheat the oven to 325ºF. Grease a 9X5 inch loaf pan with nonstick cooking spray and set aside.
- In a large mixing bowl, beat together the peanut butter, butter, sugar, brown sugar, and oil until very light and smooth, about 2 minutes.¾ cup creamy peanut butter,⅓ cup unsalted butter,⅓ cup granulated sugar,⅓ cup packed light brown sugar,2 tablespoons canola or vegetable oil
- Add the egg and vanilla. Beat well. Pour in the milk and mix on low speed until combined. Increase the speed slightly and mix until smooth.1 large egg,1 teaspoon vanilla extract,¾ cup milk
- Add the dry ingredients – GF flour, baking powder, baking soda, and salt. Beat on low until no flour pockets remain. Add the chocolate chips and miniature chocolate chips. Stir or mix on low until the chocolate is evenly dispersed.1 ¾ cups gluten free all-purpose flour,1 teaspoon baking powder,½ teaspoon baking soda,½ teaspoon salt,½ cup semi-sweet chocolate chips,½ cup miniature semi-sweet chocolate chips
- Evenly spread the thick batter into the prepared loaf pan. If desired, sprinkle ¼ cup additional chocolate chips on top. Bake for 1 hour and 8-12 minutes. See recipe notes for "How to Tell When Bread is Done."
- Cool in pan for 10 minutes, then remove to a wire rack to cool before slicing. Best served slightly warm.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
How to Tell When Bread is DoneGluten-free breads are harder to tell when they are done because they often look set and golden on top, but the interior is underbaked. If there isn’t enough time given for the liquids to evaporate, you will end up with a dense, gummy or deflated loaf. Insert a long skewer or knife in the middle to double check the bread is cooked through and not wet in the center. A small toothpick can be deceiving because it doesn’t go down far enough. Personally, I like to take the guesswork out of knowing when gluten-free breads are done. Often golden brown exteriors can be deceptive, while the inside is undercooked and gummy. Therefore, I also use an instant read thermometer. When inserted in the middle it should read 190-200ºF.
This bread is chokingly dry and not sweet enough. I prepared as directed, but wondered about the large ratio of peanut butter to sugar and eggs. Too much peanut butter makes the cake way too dense. The amount of eggs and sugar is suitable for a single loaf, not two. Even the two drizzles cannot overcome the unpleasant texture and taste of this bread. Think I must’ve done something wrong? I have a culinary degree. It’s possible that doubling the eggs and sugar and reducing the peanut butter could help, but the balance is so off, it may require several experiments.
Can you pls guide me how to do this recipe half? I want a recipe for 1 loaf plsssxx?
Waiting for your kind reply!
Megan - The Emotional Baker says
What a terrific loaf!! It looks phenomenal! & I definitely like to get things done right away – the longer you wait the harder it will be to tackle those tasks 🙂
True that! I’m definitely a list crosser-offer…