Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}

Name: Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10 serving
Ingredients: 1 large egg; ¾ cup buttermilk; ½ cup light brown sugar; ⅓ cup creamy peanut butter; ¼ cup granulated sugar; ¼ cup coconut oil; 1 tablespoon vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; pinch salt; about 2/3 cup Nutella for layering inside the loaf; about 1/4 cup Nutella for swirling on top the loaf

User Reviews

4.9

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
10
Cuisine
American

Nutella-Layered-and-Swirled Peanut Butter Bread {Peanut Butter Loaf Cake}

Jade Rice

Report

Easy, no-mixer quick bread baked in a loaf pan that tastes like cake! Nutella is swirled inside and on top of the peanut butter bread, because why not?!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 large egg
¾ cup buttermilk
½ cup light brown sugar packed
⅓ cup creamy peanut butter
¼ cup granulated sugar
¼ cup coconut oil melted (canola or vegetable oil may be substituted)
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
pinch salt optional and to taste
about 2/3 cup Nutella for layering inside the loaf
about 1/4 cup Nutella for swirling on top the loaf

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat oven to 350F. Spray a 9-by-5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside (don’t use an 8-by-4-inch pan; it’s too small)
In a large bowl, whisk together the first 7 ingredients, through vanilla.
Add the flour, baking soda, optional salt, and stir until just combined; don’t overmix. Batter will be very thick and lumpy. Don’t try to stir the lumps smooth.
Turn about 2/3 of the batter out into prepared pan (just eyeball it), smoothing the surface lightly with a spatula; set aside remaining batter.
Evenly pour about 2/3 cup Nutella over the batter (just eyeball it), smoothing it lightly with a spatula to push it into the corners and cover the surface completely.
Top with the remaining batter, smoothing it lightly with a spatula.
Drizzle about 1/4 cup Nutella (just eyeball it) over the top for swirls. Make sure there aren’t any large, concentrated blobs because they could cause the top to fall upon cooling. To create the marbled pattern shown, I made 3 long, parallel lines, like train tracks. Then with a toothpick, I went up-and-back horizontally (perpendicular to the train tracks), covering the length of the pan until it was completely swirled. Make swirls in whatever way is easiest for you.
Bake for 40 to 45minutes (I baked 42), or until top is set and firm, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
Allow bread to cool in pan for at least 30 minutes before turning out onto a wire rack to cool completely. Note that bread may fall a bit in the center as it cools. This is to be expected because it’s very weighed-down with Nutella.

Notes

Tip: Microwaving the jar of Nutella for 15 to 30 seconds, or as needed, makes pouring and spreading it easier.
Bread will keep airtight at room temperature for up to 5 days, or may be frozen for up to 6 months. Serve plain, with a smear of peanut butter and/or Nutella, makes wonderful French toast.
Loosely adapted from Cinnamon Sugar Crust Cinnamon Ribbon Bread.