Peanut Butter Quick Bread

After my suite kitchen-scavenging earlier this summer, I ended up with a couple jars of various nut butters. I rarely eat toast but love snacking on quick breads (so called because they're leavened with baking soda and/or baking powder rather than yeast) so ta da, here's a recipe born out of my urge to deal with the four jars of peanut butter that ended up in my hands.

My recipe is modified from Molly Yeh's Peanut Butter Snack Cake. I've been experimenting with making my own milk kefir and wanted to try baking with coconut flour, so the resulting bread was a bit more dry and crumbly. Also I think I forgot to add the egg..


Peanut Butter Quick Bread

Peanut Butter Quick Bread

Perfect as a pre-workout snack or just because. If you don't have coconut flour or rolled oats, use a full cup of c


  • 1/2 cup all-purpose flour
  • 4 tablespoons coconut flour
  • 6 tablespoons rolled outs
  • 1/2 cup brown sugar
  • 2 tablespoons honey
  • 1 large egg
  • 1/2 cup kefir (or buttermilk, as molly calls for)
  • 6 tablespoons water
  • 1/2 cup peanut butter
  • 3/4 teaspoon kosher salt
  • 1/4 cup oil
  • 1.5 teaspoon vanilla 
  • optional: additional rolled oats for garnish


- Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.

- In a large bowl, mix together the two flours, oats, sugar, and salt. In another bowl, whisk together the kefir, honey, water, pb, oil, and vanilla.

- Stir dry ingredients into the flour mixture until incorporated--don't overmix or the bread will be too dense. Pour into pan. Sprinkle oats on top if desired.

- Bake for ~30 minutes or until a toothpick (or piece of dry spaghetti, whatever you have on hand) inserted in the center comes out clean. Let cool in pan for 10 minutes before turning out onto a cooling rack


Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Yield: one 8x8 pan