One Bowl Gluten Free Peanut Butter Bread

One Bowl Gluten Free Peanut Butter Bread

Low in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor.

Low in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor.

This quick bread loaf makes a lovely protein-packed breakfast, where it will certainly be making an appearance in my house especially with back-to-school coming. It’s also perfect for an afternoon snack that will satisfy without ruining dinner.

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).

Low in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor.
How to make this easy peanut butter quick bread

The batter for this recipe is made entirely in one bowl. But unlike most one-bowl recipes, like our one bowl gluten free chocolate cake, this time we begin with the wet ingredients and build up to the dry, one by one. 

In a large bowl, place the peanut butter and warm it up a bit in the microwave to make it easier to stir, and then incorporate into the other ingredients. If you don’t have a microwave, you can warm it up over a double boiler on the stovetop. It’s best not to warm it directly in a saucepan on the stove, which will cook it a bit and dry it out. 

Next, add the milk, eggs, and granulated sugar, and whisk to combine well. The milk and eggs must be at room temperature, or they’ll force the peanut butter to clump, making a smooth batter all but impossible. 

Then, the usual baking powder, baking soda, and salt, followed by one of my recommended all purpose gluten free flour blends and cornstarch. If you’re using Cup4Cup or another high-starch blend, use 18 grams more of the all purpose blend in place of the 18 grams of cornstarch.

Low in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor.

Peanut butter and jelly/peanut butter and chocolate

When I first started making this recipe, I only included a few chocolate chips on top of the loaf. Now, I’ve added about another ounce of chips and mix more than half of the total into the batter itself. The rest go on top. You can omit the chocolate chips altogether, just add a few on top, or balance it out however you and your family prefer. 

I find that a few chocolate chips go a long, long way to convincing my children to try something, and in this recipe they really balance out the relative richness and deep peanut butter flavor of the quick bread. And after you’ve made this magic with one bowl, a whisk, and a spoon, slice the bread thickly and you can serve it plain or with some jam. 

Low in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor.

Ingredients and substitutions

Dairy-free: This is nearly dairy-free as written. Just be sure to use your favorite unsweetened nondairy milk (my favorite is unsweetened almond milk), and dairy-free chocolate chips. Done!

Egg-free: Since there are two eggs in this recipe, you can try replacing each of them with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). If you have another favorite egg replacer for quickbreads, try that!

Cornstarch: If you can’t have corn, just substitute arrowroot or potato starch for the cornstarch.

Peanut butter: Even though this is a peanut bread, I know you are wondering if you can make it without peanuts. Amiright? I haven’t tried it with any nut butter substitutions, but I can say with confidence that no-stir almond butter (like Barney Butter brand) should work just fine. 

If you are going to use a different nut butter, be sure it’s the no-stir kind. All that means is that it doesn’t separate at room temperature, even when it’s new. The super drippy 100% natural kind of nut butter is not recommended. It’s like an entirely different ingredient.

Low in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor.


Low in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor. #peanutbutter #quickbread #glutenfreerecipesLow in sugar and with no added butter or oil, this gluten free peanut butter bread is still moist, tender, and full of peanut flavor.

Like this recipe?

Prep time: Cook time: Yield: 1 loaf quick bread


1 cup (257 g) smooth no-stir peanut butter

1 1/4 cups (10 fluid ounces) milk, at room temperature

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)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

2 tablespoons (18 g) cornstarch

4 ounces semi-sweet chocolate chips


  • Preheat your oven to 325°F. Grease and 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, xanthan gum, and cornstarch, mixing to combine after each addition. The batter will be relatively thick. Add about 2/3 of the chocolate chips, and mix until evenly distributed throughout the batter. 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 remaining 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. Originally published on the blog in 2015. Some photos, video, and some text new; recipe tweaked to add more chocolate chips, but otherwise unchanged.


Comments are closed.

  • Deanna Huizing
    September 5, 2019 at 6:49 PM

    Nicole I wanted to make your gluten free banana oatmeal muffins but I dont tolerate oatmeal. I tried to find quinoa flakes, no luck. Someone.had commented on one of your recipes thst she had success using sorgum flour in place of the oatmeal flour. I was able to find sorgum flour so I tried it. I was a little concerned because there was only one flour in the recipe. Overall they were a success. They were a bit dry however and I wondered which would be best next time less flour or more liquid such as more sourcream. They tasted very good and rose well and have good texture, just a bit dry. Thanks again for all you do.

    • Nicole Hunn
      September 6, 2019 at 3:25 PM

      I have a whole post on how to substitute oat products in gluten free baking, Deanna. Here it is. I definitely would not use sorghum flour, I’m afraid!

  • Deanna Huizing
    September 3, 2019 at 10:52 PM

    Nicole I so appreciate your recipes. I just found them a few weeks ago and everyone Ive tried has been success! I was wondering if the peanut butter bread recipe could be cooked as muffins. I find muffins easier to freeze and since I live alone I freeze everything. Thanks so much for all the work you do so we can have recipes that turn out so good! My grandkids loved the chocolate chip cookies and the oldest one asked if she could have the recipe! Needless to say that batch dissappeared very fast!

    • Nicole Hunn
      September 4, 2019 at 12:32 PM

      I’m so happy to hear that, Deanna! I don’t recommend trying to make this recipe as muffins, no. Quickbreads and muffins aren’t as interchangeable as is commonly believed. I have a few recipes for nut butter-based muffins, though, which you may like. Try the “flourless baking” category here on the blog.

  • Diane Lunn
    September 3, 2019 at 10:14 AM

    Hi. Is the peanut butter the same has peanut paste please?
    I want to make this. Diane L

    • Nicole Hunn
      September 3, 2019 at 11:45 AM

      Hi, Diane, I’m afraid I don’t know what peanut paste is, but it sounds similar to peanut butter. I’m afraid I can’t be sure, though!

  • Nicolette
    September 1, 2019 at 6:54 PM

    Great recipe! Easy to make dairy free and with an egg substitute. Thank you.

  • Alessandra
    September 1, 2019 at 12:59 PM

    Amazing recipe! Realy easy to do! The result is very good! Thank you!

  • Deirdre
    August 25, 2019 at 12:42 PM

    This sounds amazing! Just wondering if you’ve ever tried or if it would be possible to add some chopped banana and take out some of the milk? If love the flavour combo but not 100% sure how to do the add-in

    • Nicole Hunn
      August 26, 2019 at 8:13 AM

      I don’t recommend that, Deirdre. I have a recipe on the blog for peanut butter banana bread. I’d just use that recipe!

  • Anna Tucker
    August 25, 2019 at 12:17 PM

    I made this bread last night using my husband’s natural crunchy peanut butter which he had stirred really well upon opening the jar and then stored in the refrigerator, and it worked fine. I used maple sugar and did add a little extra since there is no sugar in the peanut butter. The bread took about 10 min longer to bake at 350F (I was baking something else too) but turned out well. Moist, peanutty and delicious.

    • Nicole Hunn
      August 26, 2019 at 8:15 AM

      Glad it turned out with those pretty big adjustments, Anna! Thanks for letting us know.

  • Helen
    August 25, 2019 at 11:15 AM

    I am not GF.Can I use regular flour etc.
    In your recipes?The recipes look delicious.

    • Nicole Hunn
      August 26, 2019 at 8:14 AM

      Helen, I’m afraid I don’t have any advice for how to make any of my recipes anything other than gluten free. Sorry!

  • peggy
    August 25, 2019 at 10:55 AM

    Could this bread be made with regular flour?

    • Nicole Hunn
      August 26, 2019 at 8:14 AM

      Try the link to the recipe for She Wears Many Hats, Peggy. Other than that, I’m afraid I just don’t know!

  • Kathy
    August 25, 2019 at 8:33 AM

    Can you substitute honey for the sugar

    • Nicole Hunn
      August 25, 2019 at 8:34 AM

      I’m afraid you can’t substitute a liquid sweetener for a granulated one, no, Kathy.

  • Julie L
    August 25, 2019 at 12:57 AM

    In getting ready for back to school we’ve made your peanut butter banana cookies this past week along with my own improvised peanut butter Chex (the new flavor from Chex is on a corn base, so I’ve had to improvise).
    Somehow, this has only made the family want more peanut butter so I’ll have the children make this tomorrow- they love to bake and they’ll love me picking them up from school with this in hand! Thanks Nicole!

    • Nicole Hunn
      August 25, 2019 at 8:34 AM

      Lucky kids, Julie!

  • Sally Wilson
    August 24, 2019 at 9:18 PM

    I made this today and it was delicious. I used a combination of Better Batter and Mama’s Almond Blend. The recipe has been added to my favorite gluten free recipes. Thank you, Nicole.

    • Nicole Hunn
      August 24, 2019 at 9:20 PM

      I’m so glad to hear it, Sally. I’d love to hear more about how you use Mama’s Almond Flour Blend, if you’re willing to share. I’ve never tried it but always was curious.

  • 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 :)

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

    Can’t wait to try this recipe!!

  • August 21, 2015 at 12:07 PM

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

  • 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 11:42 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!

  • 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.

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