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Peanut Butter Jelly Bread with Crunchy Strawberry Topping Recipe

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★★★★

4 from 85 reviews

This Peanut Butter Jelly Bread with Crunchy Strawberry Topping is a delightful twist on the classic sandwich flavors, baked into a moist and flavorful loaf. Featuring creamy peanut butter and fresh strawberries swirled with strawberry jam and topped with a sweet, nutty streusel, this bread offers a perfect balance of sweetness and texture. Ideal for breakfast or as a snack, it’s easy to prepare and sure to impress with its unique taste combination.

Ingredients

Scale

Bread Batter

  • 1 cup Brown Sugar
  • 2 cups All-Purpose Flour
  • 1 cup Milk
  • 2 large Eggs
  • 1 cup Creamy Peanut Butter
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Chopped Strawberries
  • 1/2 cup Strawberry Jam

Crunchy Strawberry Topping (Streusel)

  • 1 cup Brown Sugar
  • 1/4 cup Butter, melted
  • 1/4 cup Crushed Peanuts

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to ensure the bread does not stick after baking.
  2. Make the Streusel Topping: In a small bowl, combine 1 cup of brown sugar, all-purpose flour (portion from total 2 cups), and 1/4 cup crushed peanuts. Pour in the melted 1/4 cup butter and mix until the mixture becomes crumbly. Set aside the streusel topping in the refrigerator to chill.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together 1 cup brown sugar, 1 cup milk, 2 large eggs, and 1 cup creamy peanut butter until smooth and homogenous.
  4. Add Dry Ingredients and Strawberries: Gradually add the remaining all-purpose flour (to total 2 cups), 1 teaspoon baking soda, and 1 teaspoon salt to the wet mixture. Stir gently until combined, then carefully fold in 1 cup chopped strawberries to distribute them evenly without crushing.
  5. Incorporate Jam: Dollop 1/2 cup strawberry jam on top of the batter. Gently fold the jam into the batter to create a beautiful marbled effect without fully mixing it in.
  6. Assemble Bread: Pour the batter into the prepared loaf pan, spreading evenly. Remove the chilled streusel topping from the refrigerator and evenly sprinkle it over the surface of the batter.
  7. Bake the Bread: Place the loaf pan in the preheated oven and bake for 60-75 minutes. Test doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter.
  8. Cool and Slice: Remove the bread from the oven and allow it to cool in the pan for about 1 hour. After cooling, remove from pan and slice to serve.

Notes

  • For a vegan version, substitute eggs with two flax eggs and use plant-based milk and coconut oil instead of butter.
  • To make this gluten-free, replace all-purpose flour with a gluten-free flour blend of equal measurement.
  • For added crunch, you may toast the crushed peanuts before mixing into the streusel topping.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
  • Feel free to swap strawberries with any berries you prefer, like blueberries or raspberries.

Keywords: Peanut Butter Bread, Strawberry Bread, Sweet Bread, Nutty Bread, Breakfast Bread, Dessert Bread

Find it online: https://foodiecara.com/peanut-butter-jelly-bread-with-crunchy-strawberry-topping-recipe/