this gluten free vegan peanut butter bread recipe is so easy! learn how to make this depression era bread recipe, with tasty additions and substitutions.
recipe originally published February 3, 2011
TABLE OF CONTENTS
Depression Era Bread
This no yeast peanut butter bread is one of those depression era recipes I love. Why? These recipes are almost always vegan, even if unintentional. The cake and bread recipes don't often include eggs, and everything else has a great substitute.
With this bread, I used a dairy free milk and a vegan granulated sugar.
This depression era peanut butter bread could not be easier, is quick to make, and so very tasty.
Another Depression Era recipe method for moist cake is used to make this deliciously fluffy Snack Cake!
How To Make Peanut Butter Bread
A fresh warm slice of this bread is a perfect match to my morning coffee.
You can quickly measure the three dry ingredients into a bowl the night before, and cover with plastic wrap or foil. (You can then use that wrap or foil for the leftover bread loaf once cooled.) Set out the measuring cups you need (¼ cup and ½ cup) and the peanut butter.
When you wake up, simply preheat the oven, add the remaining ingredients to the dry, stir stir stir, and get that loaf in the oven. After making coffee and waking up a bit, you'll have a delicious fresh loaf for breakfast.
This one vegan peanut butter bread recipe takes minutes to make, then one hour to bake.
Bonus: your kitchen will smell lovely.
Can this bread be made gluten free?
Yes!
These days I always make this recipe gluten free. A quick bread is more dense and cake like than a yeast sandwich bread, so the difference using this gluten free flour blend is minimal.
Our first recipe called for 2 cups of all purpose flour. If you are not gluten free, all purpose is a great choice for this recipe. Gluten free all purpose flour is a great choice for our gluten free version, and there is not much difference in the two finished loaves.
The gluten free blend that I often use for this loaf is:
- 1 ¼ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
No other substitutions need to be made.
Variations in ingredients for this recipe
Our kitchen has almond and cashew butter more often than we have peanut butter. (The dachshund loves peanut butter, so we often save that for her!) The substitutions we have successfully used with this recipe include:
- cashew butter
- almond butter
- Biscoff cookie spread
- hazelnut spread
- hummus
We love this bread as is, and most often make it that way. We have added things to the batter, like chopped chocolate. That is definitely our second favorite.
Ingredients you can add to this bread before baking:
- chocolate chips
- jam swirl
- sliced banana
- chopped nuts
- berries
- raisins
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Peanut Butter Bread
learn how to make this depression era bread recipe, along with delicious ingredient additions and substitutions. a quick and easy, gluten free vegan loaf.
Ingredients
- 2 cups gluten free all purpose flour (see notes for gluten free blends)
- ¼ cup vegan granulated sugar
- 4 teaspoons baking powder
- ¾ cup dairy free milk
- ⅔ cup club soda (or ⅔ cup more milk)
- ½ cup peanut butter (see notes for other options!)
Instructions
- Preheat oven to 325 °F. Spray a loaf pan and line with parchment.
- In a large mixing bowl, sift together the flour, sugar, and baking powder.
- Add the milk and soda, stirring to combine. Fold in peanut butter and combine completely.
- Transfer batter to prepared loaf pan. Bake at 325 °F for 55-60 minutes or until an inserted toothpick comes out clean.
Notes
Gluten Free Blend Option:
Our first recipe called for 2 cups of all purpose flour. If you are not gluten free, all purpose is a great choice for this recipe. Gluten free all purpose flour is a great choice for our gluten free version, and there is not much difference in the two finished loaves.
The gluten free blend that I often use for this loaf is:
- 1 ¼ cups brown rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
No other substitutions need to be made.
Ingredient Additions and Variations:
The substitutions we have successfully used with this recipe include:
- cashew butter
- almond butter
- Biscoff cookie spread
- hazelnut spread
- hummus
Ingredients you can add to this bread before baking:
- chocolate chips
- jam swirl
- sliced banana
- chopped nuts
- berries
- raisins
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 147Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 207mgCarbohydrates: 23gFiber: 3gSugar: 6gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Valerie says
Does the gluten-free version need a binder, such as xanthan gum, so that it doesn't fall apart?
Kristina Sloggett says
hi Valerie! I did not add any gum binder, and my bread was fine / not very crumbly. if you have some on hand and would like to add it, I'm sure it wouldn't hurt.
Pete says
Agree this is good for camping. two loaves for two folks three days, one loaf with chocolate. Our list always has cheese apples oranges trail mix and his jerky.
Kristina Sloggett says
we will have to make some for the next trip to Short Sands. maybe one WITH trail mix inside?! *PHOOO* mind blown.*
Heidi says
I am sure Basil would be a willing spokesperson, paid exclusively in nut butter.
Kristina Sloggett says
hee hee, you know him well.
Em says
I can’t wait to try, do you think gluten free will work?
Kristina Sloggett says
I am willing to try! I've been using more gf flours lately (for mom). I will let you know!