Peanut Butter & Jelly Bread

PB & Jelly Bread

When I think of back to school time, I instantly think of peanut butter and jelly.  The perfect food marriage.  So, this year, I decided to make us a PB & J quick bread.  And friends…we could not stop eating it!  This bread tastes like a big old peanut butter cookie with just a little bit of jelly running through the center.  We ate it every morning for breakfast until it was gone and instantly my kids wanted me to make more.  D-elicious!  I used strawberry preserves but of course, you could sub any jelly flavor you like.  And if jelly isn’t your thing then you can omit it all together and just make peanut butter bread.  So many variations…one delicious recipe!

This recipe makes one loaf.

Shopping List
1 cup of sugar
1/3 cup vegetable oil
1 egg
1 cup creamy peanut butter
1/2 tablespoon vanilla
1 cup of all purpose flour
1/2 teaspoon baking soda
1 (12 oz) jar of strawberry jelly, jam or preserves

Preheat oven to 350 degrees.

 Lightly spray one loaf pan with cooking spray and then set aside.
 In a mixing bowl, beat sugar, vegetable oil, egg  and peanut butter with an electric mixer.  Beat in vanilla.  Set bowl aside.
 In a second mixing bowl, whisk together with a fork your flour and baking soda.
 Pour peanut butter mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer).   Pour half of your batter into prepared loaf pan and then spoon your jar of preserves down over the top (it doesn’t have to be evenly spread because it will melt during baking) and then top this with the other half of your peanut butter batter.
Bake your bread one hour or until a toothpick inserted in the middle comes out clean.
 Allow bread to cool 10 minutes before removing it from the pan to finish cooling.
 Serve bread warm or at room temp.
The perfect before school breakfast or after school treat!

Peanut Butter & Jelly Bread

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  • Narci August 11, 2016 at 6:42 am

    Oh yum! This is so perfect for back to school! Brilliant!

  • Diana Barton August 11, 2016 at 9:54 am

    Yum! I’m definitely making this for my girls as a great back to school treat! It looks like it would even wrap up nicely for part of their lunch or afternoon snack in class. Thank you!

  • Brook August 12, 2016 at 12:43 pm

    I tried this, but it didn’t really turn out :/ The batter was so thick, almost like cookie dough. Maybe I missed something?! The flavor was yummy! But I think next time I might try to make cookies or crumble bars from the recipe! Thanks for your yummy recipes 🙂

  • Christina August 14, 2016 at 9:24 am

    Cooled & out of the oven…great flavor, but the “bread” is dry & crumbly & the jam layer makes cutting difficult & the top slides off, making it very messy (the whole slice falls apart). It tastes more like a bar than bread. Great concept, but needs some tweaks.

  • Liz August 14, 2016 at 10:42 pm

    I made this with a ripe banana instead of the sugar, applesauce instead of oil, and whole wheat flour instead of white, and it turned out great! It was almost too sweet with all the fruit and jelly so next time I will use less jelly. THANK YOU!

  • Debbie Reeves August 16, 2016 at 5:30 pm

    This recipe was my first fail with a recipe from Shay. My loaf was a crumbly mess with a great taste. Can you help us solve this problem Shay? I want to give recipe another try.

  • Kimberly August 31, 2016 at 6:39 pm

    Came back to check other comments because mine failed too! Tastes amazing but completely fell apart when I tried to remove from pan (and burned me a little with molten hot preserves in middle). So it’s like a cobbler now! Maybe way less jelly? Like just a spread instead of a whole jar? I may try that …