Low in sugar and with no butter or oil, this Gluten Free Peanut Butter Quick Bread is still moist and tender, and full of peanut flavor.
Everyone knows that peanut butter and chocolate are a match made in heaven. Everyone knows! So clearly that’s why I couldn’t resist throwing a few chocolate chips on top of this one bowl gluten free peanut butter quick bread. You could even add another 2 ounces of chips to the bread batter itself, but I wanted just a hint of chocolate chips since this bread is on the healthier side of life. The only fat in the quick bread is from the peanut butter itself and the egg yolks (no butter! no oil!), and from the milk unless of course you use nonfat milk (which I never recommend since nonfat milk tastes like water to me, but it would still work just add that milk fat to mine pretty please).
It’s a one bowl sort of deal, which I know we all love (hello one bowl GF chocolate cake!), since you begin with the wet ingredients and build up to the dry, one by one. Looking to make it dairy free? Use nondairy milk, of course! If you’re egg-free, my favorite egg substitute it a “chia egg” (whisk together 1 tablespoon of ground chia seeds with 3 tablespoons lukewarm water; allow to sit for about 10 minutes or until the mixture gels), so give that a try and let us know how it goes! Peanut-free? Try another nut butter, of course.
This loaf makes a lovely protein-packed breakfast, where it will certainly be making an appearance in my house especially with back-to-school coming, and it’s also perfect for an afternoon snack that will satisfy without ruining dinner.
And after you’ve made this magic with one bowl, a whisk and a spoon, plus a few basic gluten free pantry ingredients, slice the bread thickly and serve with some jam, jelly or preserves—for that other match made in heaven.
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Prep time:Cook time:Yield:1 loaf quick bread
1 cup (257 g) smooth no-stir peanut butter (I bet any other nut butter, or non-nut-butter would work beautifully)
1 1/4 cups (10 fluid ounces) milk, at room temperature (nondairy works fine—just not nonfat)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
1 1/2 to 2 ounces semi-sweet chocolate chips (optional)
Preheat your oven to 325°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
In a large, heat-safe bowl, place the peanut butter. Microwave for 30-seconds on high power just to loosen up the peanut butter and make it easier to stir. Remove it from the microwave and whisk the peanut butter until smooth. Add the milk, eggs, sugar, salt, baking powder and baking soda, whisking to combine well after each addition. The batter will be thin. Switch to a large spoon or spatula, and add the flour and cornstarch, mixing to combine after each addition. The batter will be relatively thick. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Using a very sharp knife, score the center of the loaf along the length from one end to the other in one swift motion. Scatter the (optional) chocolate chips over the top of the batter, and press the chips gently into the batter to adhere.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out with a few moist crumbs attached (about 1 hour), rotating once during baking. Remove from the oven and allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely. Slice thickly and serve with jam, jelly or preserves. Wrap any leftover slices tightly in freezer-safe wrap and freeze until ready to use. Defrost at room temperature.