One Bowl Gluten Free Peanut Butter Quick Bread

One Bowl Gluten Free Peanut Butter Quick Bread

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.

One Bowl Gluten Free Peanut Butter Quick Bread

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).

One Bowl Gluten Free Peanut Butter Quick BreadIt’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.

One Bowl Gluten Free Peanut Butter Quick Bread

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.

One Bowl Gluten Free Peanut Butter Quick Bread

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

2/3 cup (133 g) granulated sugar

1 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

2 tablespoons (18 g) cornstarch (or try arrowroot or potato starch)

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.

  • Adapted from She Wears Many Hats.



P.S. Which Gluten Free on a Shoestring cookbooks do you have? There are 4, and they each have a place in your cookbook library. Learn more about them here!

Comments are closed.

  • Jennifer
    August 24, 2015 at 11:46 PM

    I notice on a lot of bread recipes it says to add xantham gum if your flour blend doesn’t have it, but this one doesn’t. Just to check, if my blend doesn’t have it am I good or should I still be adding it?

  • jubrele
    August 24, 2015 at 2:23 AM

    Do you have nutritional info for this recipe? I checked on She Wears Many Hats as well but didn’t find anything.

  • Brooke Mack
    August 23, 2015 at 7:28 PM

    Cant Wait to try this today for my hubby! such a awesome site! love from Australia!

  • Rose Shreebud
    August 23, 2015 at 4:01 PM

    YUMMY! Can’t wait to try this!!!!

  • Linda Budd DeCarlo
    August 23, 2015 at 3:32 PM

    Awesome recipe! Didn’t have any cornstarch so I had to substitute the cornstarch with tapioca flour. Easy and
    delicious! This recipe is definitely a keeper!

  • Laura Lou Denman
    August 23, 2015 at 3:15 AM

    I am SO pleased to have found this recipe. So many peanut butter cakes only have a tiny bit of peanut butter in so the flavour is diluted to nothing. I know I’m going to enjoy this :)

  • Jennifer
    August 22, 2015 at 8:13 AM

    Classroom is nut free again this year but we eat breakfast in the car. Has anyone made this with sunbutter? Does it leave a greenish tinge like some other sub recipes?

  • Sarah Shea
    August 21, 2015 at 9:07 PM

    Sounds good! Have you tried this as muffins?

    • August 22, 2015 at 8:08 AM

      I haven’t, Sarah. Feel free to experiment!

  • Cnjsmommy2
    August 21, 2015 at 1:39 PM

    I prefer to eat fresh grind nut butter. Do you think that being its not “smooth” but not “chunky” will be an issue? Thanks!

    • August 22, 2015 at 8:07 AM

      I honestly don’t think that will work the same. Sorry!

  • Kelley Sulzer Jacobs
    August 21, 2015 at 12:43 PM

    Can’t wait to try this recipe!!

  • Dana
    August 21, 2015 at 11:45 AM

    Can you make this with an egg replacement?

    • August 21, 2015 at 12:07 PM

      I discuss egg replacement in the post, Dana. Have a look!

  • Monica Peña
    August 21, 2015 at 11:41 AM

    Oh my good heavens!! This is my first success with GF baking that is indistinguishable from the original. This is absolutely wonderful. i came across your recipe in my inbox this morning and was undecided on what to feed everyone this morning, I am so glad I took the leap here. THANK YOU!

    • August 21, 2015 at 12:06 PM

      Awesome, Monica! I love that you made it already!! So glad you took the leap, too. C’mon in, the water’s fine. :)

  • kaitnolan
    August 21, 2015 at 9:43 AM

    When you say natural peanut butter, are you meaning the kind that doesn’t have added sugar? I only ask because there are brands out there that are calling themselves natural just because they use actual sugar instead of high fructose corn syrup or some other manufactured sweetener.

    • August 21, 2015 at 12:07 PM

      Any kind of smooth, no-stir peanut butter will work, kait.

  • August 21, 2015 at 9:38 AM

    Could you use coconut milk or cashew milk to make it non dairy?

    • Monica Peña
      August 21, 2015 at 11:42 AM

      I just made it with almond milk and it turned out beautifully. She says in the post you can use non-dairy milks with no issue.

      • August 21, 2015 at 12:07 PM

        Thanks for jumping in, Monica!

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