Peanut Butter Jelly Snack Bread
It's peanut butter jelly all grown up! This quick bread is made with lots of creamy peanut butter, fresh strawberries and strawberry jam, and topped with a delicious peanut streusel crumble, giving you the most perfect bite! It comes together with just 15 minutes of prep time and is made with pantry staple ingredients. Such a fun twist on the nostalgic snack, peanut butter and jelly sandwiches!
Servings: 1 loaf
Calories: 4321kcal
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 the oven to 350 degrees. Grease a 9x5 inch loaf pan and, if desired, line with a sheet of parchment paper along the bottom and up the two longest sides so you can easily lift the bread from the pan after it’s baked.
- To make the peanut streusel, mix the brown sugar, flour and peanuts in a small bowl. Add the melted butter and mix until combined and crumbly. Place in the fridge while you prepare the bread.
- In a large bowl, whisk together the sugar, milk, eggs and peanut butter until combined.
- Add the flour, baking soda and salt. Using a rubber spatula to mix together until just combined, then mix in the chopped strawberries.
- Dollop strawberry jam over the batter in the bowl. Fold the jam into the batter a few times using a rubber spatula, just enough to create swirls.
- Pour the batter into the prepared loaf pan and spread into an even layer. If desired, add some extra chopped strawberries to the top.
- Remove the streusel from the fridge and use your hands or a fork to break it up, then sprinkle over the top of the batter.
- Bake for 60-75 minutes, or until a toothpick inserted in the center comes out mostly clean or with just a few moist crumbs (not raw batter). I like to loosely cover the bread with parchment paper or aluminum foil halfway through to prevent heavy browning on top.
- When finished baking, remove from the oven and set on a wire rack to cool for 1 hour in the pan. After this point, you can slice the bread, but it may not slice neatly while still warm. I like to let the bread finish cooling directly on the wire rack before slicing. Enjoy the bread as is or with butter, peanut butter and/or jelly!
Nutrition
Serving: 1loaf | Calories: 4321kcal | Carbohydrates: 622g | Protein: 103g | Fat: 171g | Saturated Fat: 52g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 73g | Trans Fat: 1g | Cholesterol: 447mg | Sodium: 3153mg | Potassium: 2765mg | Fiber: 25g | Sugar: 338g | Vitamin A: 1937IU | Vitamin C: 100mg | Calcium: 758mg | Iron: 22mg
