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Peanut Butter Jelly Snack Bread Recipe

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★★★★★

4.5 from 108 reviews

This Peanut Butter Jelly Snack Bread is a moist and flavorful quick bread featuring creamy peanut butter, fresh strawberries, and swirls of strawberry jam. Topped with a crunchy peanut streusel, this treat combines the nostalgic flavors of a classic sandwich in a deliciously baked loaf that’s perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Peanut Streusel

  • ¼ cup brown sugar (packed)
  • ¼ cup all-purpose flour
  • ¼ cup crushed peanuts
  • 3 tablespoons butter (melted)

Bread Batter

  • 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

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and optionally line it with parchment paper along the bottom and up the two longest sides to easily lift the bread after baking.
  2. Make Peanut Streusel: In a small bowl, combine the brown sugar, flour, and crushed peanuts. Stir in the melted butter until the mixture becomes crumbly. Place the streusel in the fridge while you prepare the bread batter.
  3. Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, milk, eggs, and creamy peanut butter until smooth and fully combined.
  4. Add Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined. Then fold in the chopped strawberries carefully to distribute them evenly.
  5. Incorporate Strawberry Jam: Dollop the strawberry jam over the batter, then gently fold it in a few times with a spatula to create pretty swirls without fully mixing it in.
  6. Fill Pan: Pour the batter into the prepared loaf pan and spread it out evenly. If desired, sprinkle additional chopped strawberries on top for garnish.
  7. Add Streusel Topping: Take the chilled peanut streusel from the fridge and crumble it by hand or with a fork. Sprinkle the streusel evenly over the top of the batter.
  8. Bake: Place the loaf pan in the preheated oven and bake for 60 to 75 minutes. To prevent excessive browning, loosely cover the bread with parchment paper or aluminum foil about halfway through baking. The bread is done when a toothpick inserted near the center comes out mostly clean or with only a few moist crumbs.
  9. Cool and Serve: Remove the bread from the oven and cool it in the pan on a wire rack for 1 hour. For cleaner slices, allow the bread to finish cooling completely on the wire rack before slicing. Serve plain or with additional butter, peanut butter, or jelly as desired.

Notes

  • Using parchment paper in the loaf pan makes it easier to lift the bread out once baked.
  • Fold the jam into the batter gently to create swirls instead of mixing it fully, which adds visual appeal and bursts of flavor.
  • Covering the bread during baking helps avoid overheating the top and burning the streusel.
  • Allow the bread to cool completely before slicing for neat, clean slices.
  • Fresh strawberries can be substituted with frozen, but thaw and drain them first to avoid excess moisture.

Keywords: Peanut Butter Jelly Bread, Snack Bread, Quick Bread, Strawberry Jam Bread, Peanut Streusel Bread

Find it online: https://miarosetti.com/peanut-butter-jelly-snack-bread-recipe/