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Peanut Butter Loaf

A straightforward, protein-packed peanut butter loaf that's easy to make and perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 43 minutes
Total Time 53 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 large egg Provides structure to the loaf.
  • ⅓ cup unsweetened almond milk Use more if needed for consistency.
  • ⅓ cup pure maple syrup Adds sweetness and moisture.
  • 2 ½ tsp vanilla extract Enhances flavor.
  • ½ cup all-natural creamy peanut butter Main ingredient, provides moisture and flavor.
Dry Ingredients
  • 2 cups super-fine almond flour Use super-fine for the best texture.
  • 2 tsp baking powder
  • ¼ tsp salt Balances sweetness.
  • ½ cup chocolate chips Optional, adds sweetness and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 5” x 9” bread tin or line it with parchment paper.
  2. In a large bowl, whisk together the egg, almond milk, maple syrup, and vanilla extract until smooth and slightly glossy.
  3. Add the peanut butter to the bowl and mix until fully combined and smooth.
  4. Add the almond flour, baking powder, and salt. Stir gently until fully incorporated.
  5. If using, fold in the chocolate chips, reserving a small handful to sprinkle on top.
  6. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips over the top.
Baking
  1. Bake for 38–43 minutes, until a golden-brown top and slight spring-back feel indicate doneness. A toothpick should come out with a few moist crumbs.
Cooling
  1. Let the loaf cool completely in the pan before removing and slicing.

Notes

Store wrapped tightly for up to 2 days at room temperature or refrigerate for up to 5 days. Slices freeze well for up to 2 months.