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Triple Peanut Butter Loaf Recipe

Triple Peanut Butter Loaf Recipe

By Kelsey Banfield

There are people who like peanut butter, and there are people who love it. And I am firmly in the latter category. If you, like me, can’t get enough of the sticky, sweet treasure that is peanut butter then this is the loaf for you.

It is triple the indulgence - the dough is made of peanut butter, studded with peanut butter chips, and frosted with peanut butter buttercream. It is peanut butter-y to the extreme and nothing is better than that when you are a peanut butter fiend. I thought it fitting to release this recipe on the official day of PB decadence: National Peanut Butter Day on January 24.

Making this loaf is a dream because it comes together like a quick bread. It takes a generous amount of beating, and then you put it in the pan, and bake it up while you go about your day. Once it is cooled it gets a generously thick layer of frosting and is ready to be sliced and served. In our house it is somewhere between a cake and a generous snack so feel free to serve it as either, or both!

Triple Peanut Butter Loaf

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Triple Peanut Butter Loaf

Makes: 1 loaf, serving 12



  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup creamy peanut butter (not all-natural, as it will not bind correctly; I used Peter Pan brand)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup peanut butter chips


  • 1/2 cup unsalted butter, softened
  • 1/2 cup creamy peanut butter (not all-natural)
  • 1 cup confectioners’ sugar
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk


1. Heat the oven to 350 F. Grease a 9×5 loaf pan with butter and lightly sprinkle with flour. In a large bowl mix the flour, baking powder, and salt and set aside.

2. In another large bowl beat butter, sugars, and peanut butter until smooth and creamy. Then beat in the egg, vanilla extract, and milk. Fold in the flour mixture with a spatula and mix until just combined. Stir in the peanut butter chips.

3. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Bake for 50-60 minutes, or until a toothpick or fork inserted into the center comes out clean and the top springs back when touched. Allow the loaf to cool in the pan for 10 minutes, then remove it from the pan and let cool completely on a wire rack.

4. While it is cooling, make the frosting by beating together the butter and peanut butter until smooth. Then beat in the confectioners’ sugar, salt, and vanilla extract. Lastly, beat in the milk, 1 teaspoon at a time until the frosting reaches spreadable consistency. Spread it generously over the top of the loaf. Slice and serve.