Introduction

This Peanut Butter Jelly Snack Bread combines the nostalgic flavors of a classic sandwich into a soft, delicious loaf. With swirls of strawberry jam and a crunchy peanut streusel topping, it’s perfect for snack time or a cozy breakfast treat.

A thick loaf of cake with a golden brown, crumbly top covered with small nut pieces sits on a white marbled surface. The loaf is partially sliced, showing a moist light brown interior dotted with small red fruit bits scattered evenly throughout. Two slices lie flat in front of the loaf, revealing the same texture and crumbly nut topping. To the left, a small white bowl holds a deep red jam with a spoon, while a bright red strawberry stands in the blurry background near a white container and a red-striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup brown sugar (packed)
¼ cup all-purpose flour
¼ cup crushed peanuts
3 tablespoons butter (melted)
¾ cup brown sugar (packed)
1 cup milk
2 eggs
¾ cup creamy peanut butter
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup chopped strawberries
½ cup strawberry jam

Instructions

Step 1: Preheat the oven to 350 degrees. Grease a 9×5 inch loaf pan and, if desired, line it with parchment paper along the bottom and up the two longest sides to easily lift the bread after baking.
Step 2: To make the peanut streusel, mix the brown sugar, flour, and crushed peanuts in a small bowl. Add the melted butter and stir until combined and crumbly. Refrigerate the streusel while you prepare the bread.
Step 3: In a large bowl, whisk together the sugar, milk, eggs, and peanut butter until smooth and combined.
Step 4: Add the flour, baking soda, and salt. Fold the mixture gently with a rubber spatula until just combined, then fold in the chopped strawberries.
Step 5: Dollop the strawberry jam over the batter and gently fold a few times to create swirls without fully mixing it in.
Step 6: Pour the batter into the prepared loaf pan and spread evenly. Optionally, sprinkle some extra chopped strawberries on top.
Step 7: Remove the streusel from the fridge and break it up with your hands or a fork, then sprinkle it evenly over the batter.
Step 8: Bake for 60-75 minutes, until a toothpick inserted in the center comes out mostly clean or with a few moist crumbs. To prevent excessive browning, loosely cover the bread with parchment paper or foil halfway through baking if needed.
Step 9: Remove the loaf from the oven and cool in the pan on a wire rack for 1 hour. After cooling, remove from the pan and let finish cooling on the wire rack before slicing. Serve as is or with additional butter, peanut butter, or jelly.

Tips & Variations

Use crunchy peanut butter if you prefer extra texture inside the bread.
Swap chopped strawberries for fresh raspberries or blueberries for a different berry swirl.
If you don’t have peanuts, chopped almonds or pecans also make a great streusel topping.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, wrap and freeze the loaf for up to 2 months. Thaw at room temperature, then warm slices gently in a toaster oven or microwave.

How to Serve

A loaf cake with a golden brown crumb and studded with small red berry pieces throughout is shown on a white marbled surface. The cake is topped with a crumbly layer mixed with crushed peanuts, creating a crunchy texture on the top. Two slices lay in front of the loaf, revealing the soft, moist interior with the same berry bits and scattered nuts. Beside the cake, there is a small white bowl containing bright red jam with a butter knife resting inside it, and a fresh strawberry with a green leafy top adds a pop of color nearby. The scene has a warm, inviting feel with crumbs and nuts scattered naturally around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used but may affect the texture slightly, making the bread a bit denser. Stir it well before measuring.

How can I tell when the bread is fully baked?

Insert a toothpick in the center; it should come out mostly clean or with a few moist crumbs, but no raw batter. If the top browns too quickly, cover it loosely with foil and continue baking.