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Peanut Butter Jelly Bread

Peanut Butter Jelly Bread: A Sweet Nostalgic Delight

This Peanut Butter Jelly Bread recipe combines the classic flavors of peanut butter and jelly in a moist bread, perfect for snacks or breakfast.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Snacks
Cuisine: American
Calories: 253
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Streusel
  • 1 cup Crushed Peanuts Can be swapped for chopped walnuts or omitted.
  • 1/3 cup Brown Sugar Consider using coconut sugar for a richer flavor.
  • 1/4 cup Butter Use vegetable oil for a dairy-free option.
For the Bread
  • 2 cups All-Purpose Flour Gluten-free flour can be used as a substitute.
  • 1 teaspoon Baking Soda Ensure freshness for best results.
  • 1/2 teaspoon Salt Can be reduced for a lower sodium option.
  • 1 cup Milk Any plant-based milk may be substituted.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 cup Creamy Peanut Butter Natural peanut butter works well too.
  • 1 cup Chopped Strawberries Feel free to use any fresh berries in place.
  • 1/2 cup Strawberry Jam Substitute with your favorite jam or preserves.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Peanut Butter Jelly Bread
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9x5 inch loaf pan.
  2. In a small mixing bowl, combine crushed peanuts, brown sugar, and melted butter to create the peanut streusel topping.
  3. In a large mixing bowl, whisk together the brown sugar, milk, eggs, and creamy peanut butter until well combined.
  4. Gradually add the all-purpose flour, baking soda, and salt to the wet mixture, stirring gently until just combined.
  5. Fold in chopped strawberries and swirl in the strawberry jam carefully.
  6. Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula.
  7. Sprinkle the chilled peanut streusel evenly over the top of the batter, pressing down lightly.
  8. Bake for 60-75 minutes, checking for doneness with a toothpick.
  9. Once baked, cool in the pan for about 10 minutes before transferring to a wire rack to cool completely for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 253kcalCarbohydrates: 34gProtein: 7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 8mg

Notes

Allow the bread to cool entirely before slicing; warm bread can crumble and lose its beautiful shape.

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