Description
This Peanut Butter Jelly Bread features a moist, flavorful loaf bursting with creamy peanut butter, fresh strawberries, and swirls of strawberry jam, topped with a crunchy peanut streusel. Perfect for breakfast, snacks, or a delightful dessert, this recipe combines classic flavors in a comforting baked bread.
Ingredients
Peanut Streusel
- ¼ cup brown sugar, packed
- ¼ cup all-purpose flour
- ¼ cup crushed peanuts
- 3 tablespoons butter, melted
Peanut Butter Jelly Bread
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and optionally line it with parchment paper along the bottom and two longest sides for easy removal after baking.
- Make Peanut Streusel: In a small bowl, combine the brown sugar, flour, and crushed peanuts. Add melted butter and mix until the mixture becomes crumbly. Place the streusel in the refrigerator while preparing the bread batter.
- Mix Wet Ingredients: In a large bowl, whisk together the brown sugar, milk, eggs, and creamy peanut butter until fully combined and smooth.
- Add Dry Ingredients and Strawberries: Add the flour, baking soda, and salt to the wet mixture. Gently fold in the ingredients with a rubber spatula until just combined, then add the chopped strawberries and incorporate them into the batter.
- Fold in Strawberry Jam Swirls: Spoon dollops of strawberry jam over the batter. Fold the jam into the batter a few times to create swirls without fully mixing it in.
- Assemble in Pan: Pour the batter into the prepared loaf pan and spread it evenly. Optionally, sprinkle extra chopped strawberries on top for visual appeal and flavor.
- Add Streusel Topping: Remove the streusel from the fridge and crumble it into small pieces using your hands or a fork. Sprinkle evenly over the top of the batter.
- Bake the Bread: Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted near the center comes out mostly clean with a few moist crumbs. If the bread browns too quickly, cover it loosely with parchment paper or aluminum foil halfway through baking.
- Cool Before Slicing: Remove the bread from the oven and let it cool in the pan on a wire rack for 1 hour. For best slicing results, allow the bread to fully cool on the rack before cutting. Serve plain or with additional butter, peanut butter, or jelly as desired.
Notes
- Using parchment paper for lining the pan helps in easy removal of the bread and clean slices.
- Swirling the strawberry jam gently creates attractive patterns and bursts of flavor throughout the bread.
- Cover the bread halfway through baking to avoid over-browning on top.
- The bread slices more cleanly when completely cooled.
- Fresh strawberries add natural sweetness and texture; alternatively, frozen thawed strawberries can be used.
