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Peanut Butter Jelly Bread

Peanut Butter Jelly Bread: A Nostalgic Delight to Savor

This Peanut Butter Jelly Bread is a charming way to relive childhood memories, perfect for snacks or desserts.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Brown Sugar Coconut sugar works for a lighter flavor.
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend if needed.
  • 1 cup Milk Use plant-based milk for a dairy-free version.
  • 2 large Eggs Flax eggs offer a vegan alternative.
  • 1 cup Creamy Peanut Butter Swap for almond or sunflower butter as desired.
  • 1 teaspoon Baking Soda Essential leavening agent; no substitutes necessary.
  • 1/2 teaspoon Salt Sea salt can provide a coarser texture.
  • 1 cup Chopped Strawberries Feel free to substitute with blueberries or raspberries.
  • 1/2 cup Strawberry Jam Any fruit jam or preserve will work as a substitute.
For the Peanut Streusel Topping
  • 1/2 cup Crushed Peanuts Use chopped almonds or pecans if preferred.
  • 1/4 cup Butter (melted) Coconut oil can be used for a dairy-free option.
  • 1/2 cup All-Purpose Flour Same options as the batter apply here.
  • 1/4 cup Brown Sugar Replace with coconut sugar for a different taste.

Equipment

  • 9x5-inch loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a medium bowl, mix brown sugar, all-purpose flour, and crushed peanuts. Drizzle in melted butter and blend until crumbly. Chill in the fridge.
  3. In a large mixing bowl, whisk brown sugar, milk, eggs, and creamy peanut butter until smooth. Scrape down the sides for even mixing.
  4. Add all-purpose flour, baking soda, and salt to the wet ingredients. Stir gently until just combined, then fold in chopped strawberries.
  5. Dollop the strawberry jam over the batter, and gently swirl it through to create ribbons.
  6. Pour the batter into the prepared loaf pan and sprinkle the chilled peanut streusel topping evenly on top.
  7. Bake for 60-75 minutes until a toothpick comes out with a few moist crumbs. Cover with foil if browning too quickly.
  8. Cool in the pan for one hour, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Allow the bread to cool completely for easy slicing. Rotate the pan halfway through baking for even results. Store in an airtight container for up to 3 days.

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