Like a peanut butter and jelly sandwich but in an epic loaf form! A soft and fluffy, peanut buttery bread swirled with layers of jelly and peanut butter. So easy to make, in just one bowl and with only 10 ingredients! Easily made nut-free or peanut-free to suit any allergies or diets. This Double Peanut Butter and Jelly Loaf is made with real, simple ingredients, paleo-friendly (gluten/grain/dairy free), and refined sugar free!
What Does This Double Peanut Butter and Jelly Bread Taste Like?
This fun loaf tastes like the most epic peanut butter and jelly (or jam) sandwich! It’s double peanut butter because there’s peanut butter in the bread AND swirled into the center. The loaf is soft, fluffy, and just perfectly sweet so it’s nicely complemented by the bright and fruity jam/jelly layered in the center. This Double PB&J Loaf is such a fun bread to make and eat and just like the sandwich, always delicious.
Here’s why you will LOVE this PB&J Bread!
- So easy to make, just one bowl and only 10 ingredients!
- The always delicious and comforting PB&J in loaf form – YES PLEASE!
- Nut/seed butter in both the bread & swirled with jelly in the center.
- Easily made nut-free or peanut-free to suit allergies or diets.
- Made with better-for-you ingredients.
What Ingredients Are Used to Make This Double Peanut Butter and Jam Loaf Healthy?
This healthy Double Peanut Butter and Jam Loaf is made better-for-you as it contains no refined sugars, flours, or oils. It is gluten free, grain free, and dairy free and easily made paleo-friendly by replacing the peanut butter with almond or sunflower seed butter. Or use any thick and creamy nut/seed butter you like to make this nut-free and/or peanut-free. I personally loved this loaf using sunflower seed butter instead of peanut butter!
Here’s a look at the ingredients you’ll need and some possible variations:
- Coconut Sugar – The best granular sweetener for refined sugar free dessert recipes. I use and love Nutiva’s Coconut Sugar for it’s excellent quality and pricing.
- Nut/Seed Butter – The obvious choice for this recipe is classic peanut butter, but feel free to use any other thick and creamy nut/seed butter (with only 1 ingredient) that suits your taste, diet, or intolerances. I recommend peanut butter, almond butter, or sunflower seed butter.
- Avocado Oil – Adds the perfect amount of moisture without making the loaf too dense. Feel free to sub for melted and cooled coconut oil.
- Eggs – Makes the bread fluffy.
- Cassava Flour – An unprocessed flour that is gluten, grain, and nut free. I use and love Otto’s.
- Tapioca Flour – Helps thicken the dough without making it too floury.
- Baking Powder – Gives the bread the perfect amount of rise.
- Nut/Seed Milk – Cassava flour is a very thirsty flour, so adding extra liquid is important to make a soft and fluffy bread.
- Salt – Enhances all the flavors.
- Jam or Jelly – Use any kind of jam or jelly you like!
How Do You Make Peanut Butter and Jelly Bread?
This PB&J Loaf is so quick and easy to make! The loaf is made in just one bowl and comes together in about 15 minutes, then into the oven it goes. Here’s a brief overview of the steps:
- Heat oven & prepare a loaf pan. Use any loaf pan you like, this one is my favorite.
- Heat jelly and peanut butter in the microwave for a few seconds. This makes it easier to spread the filling over the batter.
- Make the batter. Mix the wet ingredients together. Add the dry. Then stir in the nut/seed milk.
- Pour half the batter into the pan.
- Add the PB&J filling. Pour the jelly on top of the batter layer. Then top with nut/seed butter.
- Pour remaining batter over the filling.
- Bake! For just under an hour. Then let cool, slice, and enjoy!
This loaf will keep at room temperature for a day or so. Afterwards, slice, and store in the freezer for longer storage. Heat when ready to enjoy!
This Double Peanut Butter and Jelly bread is so much fun to make and eat! It’s like a peanut butter and jelly sandwich but in a soft and fluffy loaf. Peanut butter in both the loaf and the filling makes this sweet bread seriously epic. And trust me, this is one PB&J you won’t want to cut the crusts off of. Easily made peanut or nut free to make this a delicious, healthy, allergy friendly snack! Plus made with real, simple ingredients this is a variation of PB&J that is sure to become a classic in your kitchen. It definitely will be in mine!
More PB&J Inspired Recipes!
- Healthy PB&J Stuffed Blondies (paleo & nut-free option)
- PB&J Cups (vegan, paleo, sugar-free option)
- Peanut Butter & Jam Thumbprint Cookies (grain free & dairy free)
paleo friendly (gluten/grain/dairy free), refined sugar free, easily nut-free
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Double Peanut Butter & Jelly Bread
Like a peanut butter and jelly sandwich but in an epic loaf form! A soft and fluffy, peanut buttery bread swirled with layers of jelly and peanut butter. So easy to make, in just one bowl with only 10 ingredients! Easily made nut-free or peanut-free to suit any allergies or diets.
paleo friendly (gluten/grain/dairy free), refined sugar free, easily nut-free
- 1/4 cup (77 grams) jam or jelly of choice
- 1/4 cup (65 grams) peanut butter* or other thick & creamy nut/seed butter (with 1 ingredient)
- 1 cup (152 grams) coconut sugar
- 1/3 cup (83 grams) peanut butter* or other thick & creamy nut/seed butter (with 1 ingredient)
- 1/4 cup (61 grams) avocado oil sub coconut oil, melted and cooled
- 4 eggs ideally room temp
- 1 1/2 cups (204 grams) cassava flour, spooned and leveled
- 1/4 cup (30 grams) tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 tbsp nut/seed milk of choice
Heat oven to 350 degrees and prepare a loaf pan by lining with parchment paper leaving a 1 inch overhang over the edges.
Heat peanut butter and jelly in the microwave for a few seconds until warm. To save on dishes you can warm them in one bowl if you want a more swirly center layer. Or keep them separate to make PB&J layers for the filling.
Make the batter. In a large bowl, if mixing by hand, or in the bowl of a stand mixer beat together the coconut sugar, peanut butter, avocado oil, and eggs until light and bubbly.
Add the cassava flour, tapioca flour, baking powder, and salt and stir on low until just mixed and no white streaks remain. Scrape down the sides and bottom of the bowl, add the nut/seed milk and continue to stir until milk is just fully incorporated. Scrape down the bowl once more during mixing to ensure ingredients are evenly distributed.
Pour half the batter into the prepared loaf pan. Use a silicone spatula to spread batter into an even layer in the baking dish.
Add the filling ingredients over the first layer of batter. Either pour both together or separately to creates layers.
Pour remaining batter over filing and spread batter out towards edges of the baking dish.
Bake in heated oven to 45-50 minutes. The top should be golden brown and puffed. Use a toothpick to test for doneness, when a toothpick poked into the center of the loaf comes out dry, save for a few moist crumbs, the loaf is done.
Let cool in the loaf pan for a least 10 minutes. Use parchment paper overhang to lift out of the pan and let cool on wire rack for at least 30 more minutes before slicing.
Helpful Kitchen Tools (affiliate links): loaf pan, silicone spatula, kitchen scale
Storage: This loaf will keep at room temperature for a day or so. Afterwards, slice, and store in the freezer for longer storage. Heat when ready to enjoy!
Nut/Seed Butter – The obvious choice for this is classic peanut butter but feel free to use any other thick and creamy nut/seed butter (with only 1 ingredient) that suits your taste, diet, or intolerances to make this allergy-friendly. I recommend peanut butter, almond butter, or sunflower seed butter.
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