Easy Graham Peanut Butter Bread

Seven ingredients, one bowl, no yeast. This quick bread pairs graham flour with peanut butter for a dense, nutty loaf that’s somewhere between a sandwich bread and a snack cake.

Graham flour gives this bread a coarser texture and nuttier, slightly sweet flavor compared to regular whole wheat. The peanut butter adds fat and protein that keep the crumb moist and tender even without butter or oil in the recipe. Baking soda handles the rise, so there’s no waiting for dough to proof.

Mix dry ingredients, stir in wet, pour into a greased loaf pan. That’s it. The hardest part is waiting 45 minutes for it to bake.

Kitchen Tips

• Stir the batter just until combined. Overmixing quick breads develops gluten and makes them tough instead of tender.
• Use creamy peanut butter for a smoother crumb. Chunky works too but changes the texture.
• Test with a toothpick at 40 minutes. Graham flour loaves can look done on top while still gummy inside.
• Let the bread cool in the pan for 10 minutes before turning out. It’s fragile when hot.

Variations

• Spread slices with honey or jam for breakfast. The peanut butter flavor in the bread pairs well with fruit preserves.
• Fold in chocolate chips or chopped peanuts before pouring into the pan.
• Replace a quarter cup of graham flour with cocoa powder for a chocolate peanut butter version.