Peanut butter lovers will rejoice over this easy recipe for gluten-free peanut butter bread! This gluten-free quick bread makes an ultra moist loaf dotted with gooey chocolate chips to enjoy as an indulgent breakfast, treat, or snack!
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Secret to Moist Gluten-Free Peanut Butter Bread
I am such a fan of this gluten-free peanut butter loaf because, hello, chocolate chips and peanut butter all wrapped up in fluffy slices of goodness?! How can this not be right up your alley?!
If gluten-free peanut butter recipes like easy peanut butter sheet cake with creamy chocolate frosting or this luscious chocolate peanut butter Oreo pie grab your attention, then we obviously speak the same love language.
My love affair with a easy peanut butter and chocolate chip quick bread doesn’t stop there, though. Like all the recipes shared in my cookbook and on the site, the ingredients are affordable and probably right in your kitchen!
Similar to other popular recipes in my gluten-free quick bread recipe collection, peanut butter bread comes together in one bowl, requires no yeast, and is as easy as mix and bake! They are referred to as “quick” because no yeast means no kneading or waiting for the bread to rise.
To adapt this recipe to a gluten-free version that doesn’t turn out dense or gummy, I used softened butter, but still found it left the crumb a little dry. Adding a couple tablespoons oil with the butter helped keep a moist texture.
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Ingredient Tid Bits
Using a quality gluten-free flour blend, like Cup4Cup gluten-free flour, helps to replicate traditional taste and texture of the recipes you grew up with. Since other GF flours are made of different starches, there may be a difference in the batter’s consistency and final baked texture if you opt for another brand.
I have only tested this recipe using creamy peanut butter, such as Jif or Skippy brand, which are both gluten-free. Unfortunately I cannot say for certain if other nut butters, or natural peanut butter will work with this recipe. If you decide to give it a try, leave me a comment below!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Quick peanut butter loaf batter
Start by creaming the softened butter, oil, and sugars together in a large mixing bowl. Add the egg, milk, vanilla, and mix again until you have a nice smooth and creamy consistency.
Dry ingredients
I’m not a fan of using an extra bowl to combine dry ingredients first, so my workaround is adding the small ingredients first – baking powder, baking soda, and salt. Once that’s mixed in, go ahead and blend in the GF flour.
Chocolate chips and my GF baking secret
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.
The batter will be thick, which is totally fine! Spread the mixture into a greased loaf pan. Typically if I’m baking breads with chocolate chips, I like to line the bottom of the pan with a piece of parchment paper. That way if any chocolate chips sink to the bottom, it’s still easy to release.
Now for my peanut butter loaf secrets. 🤫 (Actually, I would use these secrets on any gluten-free quick bread recipe.)
If you struggle with breads sinking in the middle or sinking after baking, let the batter rest in the pan for 10 minutes before baking in a lower 325℉ oven. It allows time for the moisture soak up into the starches, making them nice and plump. A lower oven extends the baking time so it has a gentle rise to help build out the structure.
Bonus Ideas To Up The Yum!
This recipe makes the perfect breakfast treat 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.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Moist & Easy Gluten-Free Peanut Butter Bread
Ingredients
- ¾ cup (194 g) creamy peanut butter
- ⅓ cup (76 g) unsalted butter, softened
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (74 g) packed light brown sugar
- 2 tablespoons (28 g) oil, any preferred
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (184 g) milk
- 1 ¾ cups (253 g) gluten free all-purpose flour , I recommend Cup4Cup gluten free blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (85 g) semi-sweet chocolate chips
- ½ cup (85 g) miniature semi-sweet chocolate chips, optional ¼ cup additional for sprinkling on top
Instructions
- 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 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. TIP: To help build out the structure and prevent sinking, let the batter rest in the pan for 10 minutes before baking. Bake for 1 hour to 1 hour 8-10minutes. 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. 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.
Notes
How to Tell When Bread is Done
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.Storing and Freezing
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.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Read thru the comments and was extremely worried about being dry and crumbly.. so as with many things I over did the moisture. 🙃 The mistake of them falling apart was completely on me. The taste was FANTASTIC!! I used almond flour and almond milk for the ingredients. Here’s what I tweaked: I doubled the eggs and oil and added a mashed banana. Instead of using a loaf pan I made this into mini muffins. This yields 48 mini muffins. Baked at 350 for 18 minutes.
* Definitely will make again WITHOUT doubling the oil. Only adding the banana and extra egg..
Wow, so glad to hear this! So you completely swapped out the GF flour with almond flour? If that’s the case, yes you would have to really cut back on moisture. Sounds like a great adaptation!
Best,
Melissa
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.
Dear Mama,
Can you pls guide me how to do this recipe half? I want a recipe for 1 loaf plsssxx?
Waiting for your kind reply!
Regards,
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…