The Easiest Bread EVER!

Your kids are going to love this… 



A few months ago as I was searching the internet for different recipes, and I came across this Peanut Butter Sandwich Bread at http://247lowcarbdiner.blogspot.com.  I was skeptical but hungry so I gave it a try.  So glad I did!  I used it for breakfast, lunch, dinner and snack.  


Of course, it does have a slightly nutty taste but lots of good tasting whole grain breads also do.  The most impressive thing about this bread was its lack of a nut flour and how easy it was.  


This bread is so versatile.  If you want it as a dessert bread, add more stevia. 


With my leftover  Blueberry Syrup Recipe   



You can top it with the blueberry syrup for breakfast or brown it in butter in a frying pan for your ham sandwich or burger!

Toasted in butter for the best ham and cheese sandwich!
So good!  Best warm. 

Be sure to get the natural peanut butter that only contains peanuts or peanuts and salt.  Stir it up baby!  You can put it back in the fridge so it won’t separate again or if it is at my house, it won’t make it that long!


Best invention ever- A Natural Peanut Butter Stirrer!
Now you see the oil…
Now you don’t!

Easy Almond/Peanut Butter Bread

1 cup natural almond/peanut butter, smooth
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt (if PB already has salt, you can omit)
2 servings Stevia (to taste, more if you want sweeter bread)



Ingredients
I just love the reaction of the soda and vinegar!! ๐Ÿ˜‰  Let your kids watch!   

Batter is ready!
  1. Blend all ingredients in large bowl until smooth, about 1 minute.  
  2. Pour into a loaf pan lined with foil for easy removal.  I used a 8.5X 4.5.  This makes the bread rise a little higher.
  3. Bake in preheated oven at 350 degrees for 22-25 minutes or until toothpick comes out clean. (Times will vary based on different ovens.  Just don’t over bake or it will be dry).
  4. Remove from oven and allow to cool for 5 minutes.  Then remove foil and cool on rack.
Before going into oven. 
Right out of oven.
Nutrition:

1/16 of bread is less than 4 carbs!  You won’t find that in any of those whole grain, dense breads! 

Comments

  1. says

    Ahsley Mae, don't leave out the vinegar. The vinegar along with the baking soda causes it to rise. (It's a pretty cool reaction to watch when you pour the vinegar over the soda, lots of foaming.) I promise you won't taste it at all! Let me know how you like it!

  2. says

    Lorraine, when I cooked bread in my oven for 35 minutes it was very dry so I cut baking time to 22-25 minutes. I would recommend checking bread at 25 minutes for doneness with toothpick then every 3 minutes after, to insure doneness but to prevent over baking which will dry it out. Please give it a try and let us know how it turns out!

  3. says

    the kids didn't get a chance to eat very much of it, but they liked it… and oddly, my kids don't even like peanut butter… ๐Ÿ˜‰ we're making mini loaves right now to use throughout the week. I'm most impressed that it is dense enough to cut and yet super moist. We wrapped ours in foil overnight and it is still moist! I must confess I spread 1 piece with a smidge of Nutella– HEAVEN!

  4. says

    Glad you liked it! It really is a magic bread and I've used it in savory and sweet applications! That's great that the kids liked it. That is what I do, I make my bread on the weekend so I have it ready for the week! In the future, I'll have to help you will an alternative to Nutella! ๐Ÿ˜‰

  5. says

    Yes this is VERY good! Hubby asked, why is it so moist? I said you don't like it being moist and he says, noooo I really like it being moist and just wondering how it's so moist? lol I had soaked my ground up almonds in water last night for the homemade almond milk recipe you have on here and I used my almonds after I squeezed out the milk like you said do. When I tasted the almond flour it was still flavorful so I wasn't going to waste it. So I made 3 loaves of this with it with some almond flour left over. I think this would even be good for pancake batter or you could add pecans and vanilla flavoring and have a cake with a little added stevia. Loved how the soda reacted with the vinegar. This was my very first loaf of bread doing the wheat belly thing. We smeared some butter on the bread and each of us had to have another slice! ๐Ÿ˜‰ Might have to freeze it to keep us out of it. lol

  6. says

    I used soynut butter because we are peanut allergic. I didn't get that much of a rise (yours looks bigger) so I don't think I would use it for sandwiches, but it was delish for breakfast!!

  7. says

    I just made this and it is indeed delish!! I cooked for 25 minutes and it was still moist so I shut the oven off and left it in another 10 minutes and it came out just right.

  8. says

    Okay, I just tried it and this bread is delicious! I added some of your sugar-free chocolate chips and it almost reminds me of a Reese's cup. I have to say, I couldn't see how the texture was going to be very good because of the ingredients. I was afraid it was going to come out rubbery-eggy. I'm happy to say, it has a nice, bready texture; almost sponge-cake like! Yummy!

  9. says

    @Rose1957, that sounds great! I am with you I hate wasting anything!@Marci, you could also use Almond butter. The almond butter is a much more milder flavor. @Michelle & Jessica, glad you enjoyed the bread!@Lynn, that sounds so good! I love peanut butter and chocolate. Thanks for sharing!@Justin, I probably would do 1.5 times the recipe for a normal loaf pan. Let us know how it turns out!@Ashley Mae, I use regular vinegar most of the time but I don't think it matters here. You just need the acid for leavening. In a pinch, you could also use lemon juice for your acid.

  10. says

    I just made the bread–terrific! I see you said that it could be made sweeter for a desert bread, and with a nod to Lynn above, I also thought about the Reese's connection, so next time I'm going to make it sweeter, bake the recipe in a mini-muffin pan, and top the mini-muffins with your whipped chocolate ganache frosting…actually, I can't wait, I'm going to do it now! You have made a huge difference for the better in my kitchen, Melissa: thank you, so much. If you put together a cookbook, I'll buy a Kindle edition, and a book to keep, and several books to give as gifts. Here's hoping!

  11. says

    @Glenda Pearl, that sounds good! Thank you for your kind words! I love cooking and I get the greatest thrill sharing my recipes and passion for food with others. I am very excited to say that I am working on a cookbook! My plan is to finish it by October, just in time for Fall! I'll keep you posted! As always, let me know if there is something specific you would like to see!! Thanks again!

  12. says

    Confession: The first time I made this, at the end of cooking time I looked at the bread & thought "This can't possibly be done" so I left it in a little longer, and of course it came out too dry–delicious, but too dry. So I made it again exactly according to your instructions, and of course it was perfect.Problem: Now I had an entire loaf of too dry bread, so what to do with it? Well, what did we used to do with old bread? We made bread pudding. So I pulled out almond milk, stevia, cinnamon, and butter–so all was not lost. However, I'm sure you could come up with a better recipe for bread pudding, so when/if you get some time, I'd be very interested to see what you would come up with.Thanks, as always!

  13. says

    This is now a staple item in my kitchen. I've been GF-SF for a couple of years, and had just given up on bread, toast, sandwiches, cereal, etc. The first time I made this and had a sandwich, with nearly every bite I said, "I'm eating a sandwich! I'm actually eating a sandwich!" Same with your wonderful cereal: the first time I ate it, with nearly every bit I said, "I'm eating a bowl of cereal! I'm actually eating a bowl of cereal for breakfast!" I'm not overstating it when I say how much I love your delicious recipes, and how dramatically & wonderfully it has changed my eating-life and cooking-life!

  14. says

    I just made this according to your recipe and added dark chocolate chips. It's really good! I'm still working on figuring out amounts of stevia to add to baked goods, because when I add it to taste, the raw batter tastes sweet to me, but the sweetness disappears after baking. I am amazed at the texture, though, and am wondering if it would work as a chocolate quick bread if cocoa powder & more stevia were added.

  15. says

    Made these as muffins for portion control, and they are fabulous! I baked them for 15 minutes and added more stevia, yummy. Next time I think I will throw in some blueberries, for a kinda pbj muffin. Thanks for the recipe!

  16. says

    @Unknown, yes, the sweetness does bake out some. The recipe as presented is not intended to be sweet. Increase the stevia for a sweeter bread. Oh, chocolate bread sounds awesome!!@LA Sitzman, great idea for muffins! Yeah, I always need help with portion control with anything PB! @Rachel, I have had people tell me this before. If you decrease the soda, that is suppose to help or just serve the green bread around St. Patrick's day or Christmas and call it intentional! ๐Ÿ˜‰

  17. says

    This bread is delicious! Once it was completely cooked, I cut it into individual slices, placed waxed paper between each slice and put it in the freezer. I can tell you it's just as good warm from the oven as it was a couple days later directly from the freezer! I even ground my own raw almonds for the almond butter.

  18. says

    This bread turned out beautifully! It made my house smell like I was baking peanut butter cookies haha and it's SO nice to have toast with my breakfast and a sandwich at lunch, if I wanted to. It toasted perfectly in the toaster here at work and it is ridiculously filling! Thank you so much for this recipe.

  19. says

    Hi! I made this bread (with peanut butter) last night and ate two pieces toasted this morning. WOW. I canโ€™t believe how well it holds its shape & texture as a bread. Not crumbly at all like other paleo/low carb breads I have tried making with almond and/or coconut flour. That being said, it is extremely heavy and filling! I would have easily been content (really full, even) with just one piece. The peanut-y taste is mild, but it is there. I may try with almond butter next time. Has anyone ever tried this with cashew butter? Cashew butter always seems a little more oily/smooth to me so perhaps the bready texture wouldnโ€™t be accomplished. Just curious since cashew butter has more of a mild/sweet taste (maybe even sweet enough to omit the stevia?)@Glenda โ€“ this would absolutely make a divine bread pudding. Great idea! I think Iโ€™ll make a couple of individual portions in ramekins (with coconut milk and cinnamon?) to try and finish up my loaf. Yum!@Melissa, thank you so much for your blog! I just discovered it about a week ago and am getting so much inspiration from you. I will work my way through the recipes slowly, but you are a real blessing to everyone trying to live low carb/grain free/sugar free. I canโ€™t thank you enough!

  20. says

    @Tex, yes it does make a Great bread pudding! I've made this bread recipe with almond butter & it's wonderful; I haven't tried cashew butter but if you do please post a comment on how it turns out for you. Melissa has a recipe for bread pudding in her new cookbook, but it calls for using the sandwich buns recipe, which is also in her new cookbook–I haven't tried this recipe yet but will do so next week. The recipe book has more & different recipes than what's on the blog. I use the Chef Tap app for the blog recipes. Her cookbook is in ebook and spiral-bound form.Thanks again, Melissa, for all your work on these Wonderful recipes!

  21. says

    Someone shared this on Facebook and I had to come check it out as I am trying to eat healthier. I have a weekly linky called Kids and a Mom in the Kitchen and for this week we made this bread. I was a little confused because my bread didn't rise at all. I believe we did every thing the same, though the only Stevia we could find around here is Stevia in the Raw. It was still pretty good, though my hubby thought it was too dry. The children enjoyed it toasted in a toaster with jelly. Here is the link to my post. I did link back to this site in the post. If you have any thoughts as to why mine didn't rise I would love to hear them.ThanksKaren @ Tots and Mehttp://totsandme.blogspot.com/2013/03/kids-and-mom-in-kitchen-40peanut-butter.html

  22. Jessica says

    So easy. So so good! My boyfriend was like what are you doing… tasted it. He said it’s his favourite form of peanut butter ever. I am eating carb free so this is the most amazing discovery yet. Totally just made it with anything i had in the cupboard (white wine vinegar, maple syrup) and it rose so well and I happened to have a silicon loaf tin so it just fell out in a perfect loaf shape. Thankyou so much for sharing this recipe! Next loaf I am going to sprinkle seeds on top as I think it would be perfect for the most amazing sandwich bread ๐Ÿ˜€

    • satisfyingeats says

      Jessica, glad you and your boyfriend enjoyed the bread. This batter makes a great base to add all kinds of different flavors!

  23. Michelle says

    WOW …. I just made your bread …amazing !! It was sooooo nice having a sandwich with this bread . Our teenagers LOVED it . Thank you , thank you .

  24. Natasha says

    How will this taste without Stevia? Will it still be rich and peanut butter-y or will it kill the entire bread?

    • satisfyingeats says

      Natasha, you need to use some type of sweetener (I think) but you can use as little or as much as you want to suit your taste buds.

  25. Stephanie says

    I am new to wheat free living and I am very excited about the recipes and your website! For this recipe, can I use half almond butter and half natural peanut butter?

  26. Ibukun says

    This is a super tasty recipe!! I’ve made it twice now, once with peanut butter and the second with cashew nut butter (both homemade). They were both delish, but the cashew was better…it had a less nutty flavor and went well with everything I tried it with. It also wasn’t as dark, so it looked closer to “regular bread.” It’s just much more expensive to make!
    Anyway, thanks for this I’m usually wary of flourless baked goods, and I tend not to come back to a food blog if the first thing I make doesn’t turn out, but this was so good, I’m already looking at other things to try. I’m still trying to figure out how peanut butter can transform into a bread-like texture?

    My only concern is that this bread will have a lot of calories and might not be helping my weight loss goals.

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