Vegan Peanut Butter Bread

Slice of Peanut Butter Bread topped with peanut butter.

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My vegan peanut butter bread is loaded with rich peanut butter flavor, and super simple to make with a handful of pantry staples. Just sweet enough and topped with a buttery peanut crumb topping, it’s perfect for everything from sweet snacking to an indulgent breakfast!

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Dessert

Cuisine: American

Servings:

Calories: 393kcal

Author: Alissa Saenz

Equipment

9 x 5 inch loaf pan

Ingredients

For the Topping

⅓ cup all-purpose flour
⅓ cup roasted and salted peanuts
2 tablespoons organic brown sugar
¼ teaspoon salt
3 tablespoons vegan butter, melted

For the Peanut Butter Bread

1 ⅓ cup unflavored and unsweetened non-dairy milk
¾ cup creamy peanut butter (use conventional peanut butter, not the natural, runny variety)
¼ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups all-purpose flour
⅓ cup organic granulated sugar
⅓ cup organic brown sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease the inside of a 9 x 5 inch loaf pan.
To make the topping, stir the flour, peanuts, brown sugar, and salt together in a small bowl. Add the melted butter and stir until the dry ingredients are evenly saturated. Place the topping into the fridge to chill while you mix the batter.
In a medium bowl or container, whisk the milk, peanut butter, oil, vanilla, and apple cider vinegar together. Break up any large clumps of peanut butter and get the mixture relatively smooth — small flecks of peanut butter are fine, though.
In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
Pour the milk mixture into the bowl with the flour mixture, then stir just until the batter is combined. Don't overmix it — stop as soon as you no longer see flour streaks.
Transfer the batter to the prepared baking pan and smooth out the top with a spatula. Take the topping out of the fridge and sprinkle it over the batter, breaking up any large clumps with your fingers.
Bake the loaf for 50 to 55 minutes, until the topping is lightly browned and a toothpick inserted into the center comes out clean. The loaf will only rise slightly — this is totally fine.
Place the loaf pan on a cooling rack and let the bread cool completely.
Once the loaf is cool, loosen the sides with a knife, then remove it from the pan. Slice, serve, and enjoy.

Nutrition