Choose Your Own Nut Butter Bread: Peanut, Almond, or Other

During my super low carb ketogenic phase I was really desperate for anything that resembled bread. Okay, maybe not desperate (says the former carb addict), I wasn’t searching for it, I didn’t really even think it was possible. Gluten free? Sure, there were a million kinds of substitute gluten free flours that were just as carbtastic as my long buried King Arthur knock off, sometimes even more, but how do you make low carb bread? It seemed so much like the antithesis of the thing that it couldn’t be possible. So it was to my utter surprise when helping to plan a friend’s wedding that one of the other bridesmaids, also rocking her low carb lifestyle, casually mentioned “PB Bread” in an email.

PB Bread. What could that be? Only one thing surely, as my induction from childhood told me: Peanut Butter. So I asked her and she introduced me to Mr. Peanut Bread.

Needless to say I was skeptical. I trusted her when she said it could make something like bread, but I expected a) that it would taste atrociously of peanut butter (not a bad thing when that’s what you want, I like peanut butter cookies as much as the next girl) and b) would not have a truly bread-like texture. You might be able to toast it or put stuff between two slices, but there was no way that it was going to hold up to the standards of a life-long-bread-lover.

I was wrong.

First, I’ll admit the peanut butter bread does smell a whole lot like peanut butter especially when still warm, there’s no doubt about that, but remarkably it doesn’t really taste like it. You wouldn’t mistake it for bleached white flour bread, but if you couldn’t smell it you might not be able to place exactly why that is. Second, the texture is lovely. It isn’t fluffy, there’s no wonder bread about this loaf, but more like a thick brown bread, not too dense, but substantial.

After my first try at this bread I went on to attempt using other nut butters, adding sweeteners like bananas or altering the recipe to include chocolate. It’s very versatile. As for what to do with it, the possibilities are endless. Make a sandwich, have some toast, fry it, whatever you like. I did find that I didn’t care for it with butter or ghee much, but there were a lot of other outstanding combinations which I’ve listed below.

Peanut, Almond, or Other: Choose Your Own Nut Butter Bread

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 1 Loaf

Ingredients

    Basics
  • 1 cup natural peanut butter (or any other unsweetened nut butter like almond, cashew, or best of all macadamian nut butter)
  • 3 eggs
  • 1 Tablespoon vinegar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • The basic recipe is great on its own, but adding other ingredients can really change the profile of this bread. Keep in mind that these will obviously change the nutritional information!
  • Sweeten
  • 1 tsp - 1/3 cup honey
  • 1 tsp - 1/3 cup maple syrup
  • You may see that other recipes mention adding splenda, but I do not use it. If I'm feeling indulgent I'll add honey or maple syrup, but it really doesn't need sweetener at all.
  • Modify
  • 1/2-3/4 cup cocoa powder for chocolate peanut butter bread
  • Sweeten and Modify
  • 1-2 bananas
  • 1/2 cup applesauce (add gradually, you don't want the batter to get too thin or it won't rise)
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350.
  2. First measure the nut butter out into a mixing bowl. If the nut butter is separated or in chunks, mix it a bit with a spoon or in your mixer until it's creamy.
  3. Next add the eggs, mixing them in one by one until they're well incorporated. Initially the nut butter and the eggs won't want to combine, but be persistent.
  4. Then add the salt and the baking soda, but do not mix! Add the vinegar and make sure that it hits the baking soda which should immediately bubble. Without this step your bread will come out fine, but you really won't get much of a rise out of it.
  5. Mix well by hand or in your mixer for 1-2 minutes.
  6. At this point if you are adding any other ingredients to sweeten or modify your bread, this is where you should add them, again mixing well. Keep in mind the wetter the ingredient that you add the more conservative you need to be about how much you use as you don't want the mix to lose its integrity. When adding applesauce for example, you will want to add a bit at a time or alter the mixture further by adding cocoa in order to maintain the right consistency. I recommend making this recipe at least once without additions before you go wild with it.
  7. Grease your loaf pan or your muffin pan then fill with the mixture before placing it in the oven to cook.
  8. Set the timer for 35 minutes (try 30 if using a muffin pan) and check the loaf with a toothpick. If it comes out clean go ahead and pull it out.
  9. Cool, and serve.

Notes

http://www.newenglanddaughter.com/choose-nut-butter-bread-peanut-almond/

  • B Palmer

    Hi I’m Becky and I’m addicted to carbs.

    So, you mention brown bread and I’m instantly making plans to find a can of brown bread and some cultured butter… Thank goodness I can’t leave my desk right now.

    That being said, I really would like to try this bread out sometime. Even as an alternate quick bread [modeled on zucchini or banana, my favorites] since I don’t bake and therefore never have flour around.

    • http://www.newenglanddaughter.com/ Danielle @ NewEnglandDaughter

      Yeah, it has a lot of resemblance to zucchini, banana, or even beer
      bread (which I found also works with cider…) and as I said it’s pretty
      easy to actually make it the base for one of those things. It’s such a
      nice quick loaf to whip together even if you and carbs are still bff. :)

  • http://www.newenglanddaughter.com/ Danielle @ NewEnglandDaughter

    I’ve been meaning to add all of the major macro info (I do track it myself) as well as a space for WW points to the bottom of the recipe card, I just haven’t quite figured out how to alter the plugin yet so that it’s easy. Once I do though you’ll start to see those things on all of the recipes. The portioning will likely also be a bit more accurate.

    Speaking of though, do you know an accurate site where a non-ww subscriber can enter things in and get the point totals? Also there are two methods I’ve heard. Would one be better to post than the other?

    • Vicki Robinson

      Here’s a formula that purportedly works. Round up.

      points = ((16*protein)+(19*carbs)+(45*fat)-(14*fiber))/175

      You could put that into a spreadsheet for automatic calculation, of course!

      • http://www.newenglanddaughter.com/ Danielle @ NewEnglandDaughter

        I’m pretty sure I might even be able to add it to the plugin I use. We’ll see what magic I can work. Thanks!