Hey y'all! If you love the nostalgic combo of peanut butter and jelly, you're in for a treat with this Peanut Butter Jelly Snack Bread. With its tender, moist crumb, sweet and nutty flavor, and ribbon of jammy goodness throughout, this homemade quick bread is perfect for lunchboxes, afternoon snacks, or even brunch gatherings. Let's get cooking!
Why You'll Love This Peanut Butter Jelly Snack Bread
- Easy to make with simple pantry ingredients.
- Wholesome, kid-friendly, and great for on-the-go snacks or breakfast.
- Delivers the nostalgic taste of a classic PBJ sandwich in a moist, cake-like loaf.
- Versatile—swap out jams or make it gluten-free.
- No mixer needed, only one bowl required!
Ingredients for Peanut Butter Jelly Snack Bread
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (170g) creamy peanut butter
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- ½ cup (120ml) whole milk
- ¼ cup (60ml) vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup (160g) strawberry or grape jelly
- Optional: 2 tablespoon roasted peanuts, chopped for topping
How to Make Peanut Butter Jelly Snack Bread
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, allowing for easy removal.
Step 2: Combine Wet Ingredients
In a large mixing bowl, whisk together the peanut butter, brown sugar, granulated sugar, eggs, milk, oil, and vanilla extract until smooth and creamy.
Step 3: Mix Dry Ingredients
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry mixture to the wet, stirring gently until just combined. Do not overmix.
Step 4: Layer the Batter and Jelly
Spread half the batter evenly in the prepared pan. Dollop half the jelly over the batter in small spoonfuls. Swirl gently with a knife or skewer. Add remaining batter and repeat with the rest of the jelly, swirling for a marbled look.
Step 5: Top and Bake
Sprinkle chopped peanuts (if using) on top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. If needed, tent with foil halfway through to avoid over-browning.
Step 6: Cool and Serve
Let the Peanut Butter Jelly Snack Bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes for the Best Peanut Butter Jelly Snack Bread
- Be sure not to overmix the batter, as this can make the loaf dense. Learn more about mixing quick bread batter.
- For an extra moist loaf, use whole milk as the recipe suggests.
- Swirl the jelly gently to avoid it sinking to the bottom of the loaf.
Peanut Butter Jelly Snack Bread Variations
- Gluten-free: Substitute with a 1:1 gluten-free all-purpose flour blend.
- Different nut butters: Try almond or cashew butter for a flavor twist.
- Chunky PBJ: Use crunchy peanut butter and add extra chopped roasted peanuts for crunch.
Required Equipment
- 9x5-inch loaf pan
- Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Parchment paper
- Knife or skewer (for swirling)
Storing Peanut Butter Jelly Snack Bread
Store cooled bread in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to 5 days, or freeze tightly wrapped slices up to 2 months (learn how to freeze quick breads).
What to Serve with Peanut Butter Jelly Snack Bread
- Pair slices with a cold glass of milk or iced coffee for an easy snack.
- Try toasting and spreading with soft butter or extra jelly for breakfast.
- Pack as a fun lunchbox treat with fruit and yogurt.
Pro Tips for Perfect Peanut Butter Jelly Snack Bread
- Use room temperature eggs and milk to ensure a smooth batter (read more at Serious Eats).
- Don’t skip the parchment paper for easy loaf removal.
- Let the bread cool completely for cleaner slices and better flavor.
FAQ: Peanut Butter Jelly Snack Bread
- Can I use a different kind of jelly?
- Absolutely! Strawberry, grape, raspberry, or any favorite preserve works well.
- Can this bread be made dairy-free?
- Yes, substitute the milk with a plain plant-based milk like almond or oat.
- Why did my jelly sink to the bottom?
- Make sure your batter isn't too thin and gently swirl the jelly so it stays distributed throughout the loaf.
Prep Time: 15 mins | Total Time: 1 hour 10 mins | Yield: One 9x5-inch loaf (8–10 slices)
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ¼ cup unsalted butter, melted
- 2 large eggs
- ¾ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup strawberry jelly (or preferred fruit jelly)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
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2In a large bowl, whisk together the flour, baking powder, and salt.
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3In another bowl, mix the melted butter, peanut butter, sugar, eggs, and milk until well combined.
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4Add the wet mixture to the dry ingredients and stir just until combined. Do not overmix.
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5Pour half the batter into the prepared loaf pan. Spoon half the jelly over the batter and swirl gently with a knife. Add the remaining batter and repeat with the rest of the jelly.
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6Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before removing from the pan. Slice and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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