The Most Amazing Peanut Butter Bread! (Naturally grain/gluten and dairy free, with ingredients you already have!)

Once upon a time I came across a recipe and thought, “Really? Could it be?” So I blended together peanut butter, honey, eggs, baking soda, and vinegar and made actual bread. It looked like bread and tasted like bread and I was amazed that indeed, it was bread. I was very, very happy. The end.

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So what if I already took a bite out of this piece before I took the picture.
Can you blame me?

Be very, very shocked and amazed with me. We can make actual bread that has no grain, no gluten, and no dairy. The bread tastes delicious and had a wonderful texture! It’s as simple as this Whole Wheat Stir-and-Pour Bread because just like that recipe, we simply stir together the ingredients and pour them into a baking pan. It’s ridiculously easy.

Plus, we add vinegar and baking soda to the mixture, so we get to make a volcano. Who says baking isn’t fun?

I originally saw a recipe like this here. I was skeptical because, well, I’ve made a few grain-free recipes with strange ingredients like this, and while everything would look delicious, it seemed to always taste like a soggy banana. (I’m looking at you so called “Amazing Grain Free, Sugar Free Brownies.”)

I decided to take a chance on this bread recipe though, because of this: I wanted to spread butter on something I could eat. (Regular bread isn’t cooperating with me right now.) I also loved the idea of this bread being chuck full of protein. Peanut butter and eggs? Maybe, just maybe, I could fill the hollow places in my sons’ legs.


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Worried that the taste of peanut butter will overpower the bread? It has a surprisingly mild flavor. In fact, we were all wishing it tasted more peanut-buttery. Either way, just imagine how good this is with butter, jelly, or honey. I prefer it toasted with lots of butter. This probably doesn’t surprise you.

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The Most Amazing Peanut Butter Bread

4.3 from 3 reviews
The Most Amazing Peanut Butter Bread! (Naturally grain/gluten and dairy free!)
Serves: 12-16 slices
  • 2 cups natural, unsalted peanut butter
  • 2 teaspoons honey
  • Pinch of sea salt (omit if your peanut butter is salted)
  • 6 eggs
  • 1 teaspoon baking soda
  • 2 Tablespoons white vinegar
  1. Mix all ingredients together in a blender or with a hand mixer.
  2. Pour into a well-greased 9x5" loaf pan.
  3. Bake in a 350 degree oven for 45-50 minutes or until a toothpick inserted into the bread comes out clean.
  4. Allow the bread to sit in the pan for about 10 minutes to cool.
  5. Remove bread from pan and cool on a rack.

Here’s my homemade peanut butter recipe.

Grain Free, High Protein Peanut Butter Bread

After seeing the ingredient list, you might be thinking, “Isn’t this bread kind of expensive?” Sure. It costs more than wheat flour bread. But I think it’s actually saving me money because on mornings I serve it for breakfast, my sons don’t ask for meat. They are full after two slices. Did we ever think we’d see the day?

No matter your diet restrictions or lack thereof, I’d love to convince you to make this Peanut Butter Bread. What do you have to lose? Five minutes?

Ever tried a recipe with weird ingredients that turned out…weird? Do share. I promise this one will pleasantly surprise you!

Stir-and-Pour Chocolate Swirl Bread

Let us not miss the irony of the timing of this post. As you know, I currently have no oven. As great as this Stir-and-Pour Chocolate Swirl Bread recipe is, I cannot bake any right now. I made this last week before my oven died and I’m just now getting around to posting about it.

Chocolate Swirl BreadYou though. You probably all have ovens. On behalf of my oven-less self, won’t you please bake this bread for your family? It would make me so happy. (My request is not completely selfish. It should also make you happy. Because chocolate. And homemade bread.)

Side note: I made some measurement adjustments and tried the regular Stir-and-Pour Bread recipe in my crock pot yesterday. I figured if it works to bake quick bread in a crock pot, I could try making a yeast bread. It turned out….not great. I’m determined though. I’m gonna keep tweaking and try again. In the meantime, feel free to make fun of this way too crusty on the outside, weirdly chewy in the middle attempt at crock pot bread…

Crock Pot Bread Fail

But moving on to share how to bake this Stir-and-Pour Chocolate Swirl Bread in an actual oven. This is made in a similar way to the Stir-and-Pour Cinnamon Swirl Bread. Seeing as we don’t have to knead this bread (hallelujah!) it’s a bit hard to actually roll this out and make lovely swirls. I simply layered this bread. I put one-third of the dough into the pan, then spread on 1/2 of the chocolate layer. Then I spread in another third of the bread dough, and spread on the remaining half of the chocolate. Finish by spreading on the last of the bread dough. Bake. Slice. Eat. Appreciate the fact that you have an oven. Amen.

Stir-and-Pour Chocolate Swirl BreadYum

Stir-and-Pour Chocolate Swirl Bread
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • 3 Tablespoons honey
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons milk or water
  1. Stir together flour, yeast, sucanat, salt, and water.
  2. Cover and allow it to sit for 30 minutes.
  3. In a small saucepan, cook and stir together the honey, cocoa, and water until smooth.
  4. Remove from heat.
  5. Pour ? of the mixture into a well-buttered loaf pan.
  6. Spread ½ of the chocolate mixture over the dough.
  7. Spread another ? of the dough over the chocolate layer.
  8. Sprinkle remaining ½ of the chocolate mixture over the dough.
  9. Spread remaining dough over the top.
  10. Bake in a 350° for 50-60 minutes or until evenly browned.
  11. Allow it to sit in the pan for 15 minutes.
  12. Remove the loaf to let it cool completely before slicing.

Stir and Pour Chocolate Swirl Bread

Other Stir-and-Pour Bread variations include:

Raise your hand if you love this Stir-and-Pour Bread and all the greatness it offers!!

Whole Wheat Stir-and-Pour Sandwich Bread. YES, it works!

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If you haven’t tried this Whole Wheat Stir-and-Pour Bread yet, I’m here to give you more reasons to make it.

First, you make it exactly like the title implies: You stir the ingredients together, then your pour them into a pan to bake. It is easier than making brownies from a box and it is HOMEMADE BREAD. It makes amazing bread without a mess, without kneading, and without blocking out a four-hour period of time. I am so amazed at this!

Second, it only costs about $1.00 – for 100% whole grain bread with totally pure ingredients. Third, it’s homemade bread, which is obviously delicious so you should need no other reasons to make this, but I’ll give you some anyway. Fourth, anyone can make it. Anyone. Even me, while I’m having a conversation with someone. I know!

Last weekend we had company. We all know I can’t talk and cook at the same time. I always have to either pick very easy meals to make for guests, or make most of the food ahead of time. Otherwise my talker and my thinker blow up all over the kitchen which results in burnt muffins, which doesn’t even matter because I have forgotten to put baking powder in them anyway.

But last weekend, I made this Whole Wheat Stir-and-Pour Bread while having a conversation with my guests that actually made sense. This is monumental.

I’m not sure which is more impressive about this bread recipe:

  • A three year old can make it.
  • Laura can make it while talking to guests in her kitchen.

Here, because you need to see this again (click here if this video doesn’t show up for you):

Not to take away from the three year old Cooking Guy, but you really must be impressed with this: Laura can make this bread at the very same time that she is telling a story to her out-of-town guests. You know this is a big deal.

Now, reason number 5 why you should make Whole Wheat Stir-and-Pour Bread and the actual reason I am writing this post:

This recipe makes a great Whole Wheat Sandwich Bread.

After I posted the recipe a couple weeks ago, many of you asked if it could be made into a bigger loaf for sandwiches. I decided to be nice and try it out. After all, I knew that if it didn’t work, I’d only be out about ten minutes of work time and I could use the results to make bread crumbs.

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It works, it works, it works! This recipe makes an amazing loaf of sandwich bread! You are going to love this!

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Your interest in this recipe leads me to believe you like to keep things simple. Oh my stars, you and me both. The simpler the better! Though I don’t like to compromise on nutrition. (Another great thing about this bread recipe!)


To go with this bread, I invite you to join us in enjoying Simple Meals week after week. It saves us all time, money, and energy so we can enjoy nourishing, delicious meals without sacrificing time with family!

Now, back to the bread…

Some tips I’ve learned about varieties of Whole Wheat Stir-and-Pour Bread

  • You can pour it onto a cookie sheet to bake, which takes a very short time since it is all spread out. (Details here.)
  • You can pour it into two loaf pans to make small loaves. (Details here.)
  • Or, you can pour it all into one buttered loaf pan to make one large sandwich loaf. (Love this, love this, love this!! Details below.)

How to make the best Stir-and-Pour Sandwich Bread

  • Butter your loaf pan well before pouring in the bread mixture.
  • Bake it at 350° for 50-60 minutes.
  • Let it sit in the loaf pan for about 15 minutes after it comes out of the oven.
  • Remove it from the pan after 15 minutes.
  • Allow it to cool completely before slicing.

All of us love bread right out of the oven, right? I kept trying to slice this bread right away, which resulted in a very messy loaf. Delicious, but messy.

When I let it cool before slicing, this bread becomes magic. It slices like magic. It tastes even better (I’m not sure how). And then it works wonderfully for sandwiches.

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As much as I love my old recipe for Honey Whole Wheat Bread, I will probably never make it again. Why would I, when the Stir-and-Pour Bread is just as delicious and forty times easier and faster? And it works better for sandwiches! Please try making this bread. I’ve said it before and I will say it again: this bread will change your life.

Easy Stir and Pour Whole Wheat Sandwich Bread

I originally posted this recipe here, and I encourage you to read through it for more specifics. But I will post the recipe again with the details of making it into one sandwich loaf. This is my way of saying: GO MAKE THIS BREAD! ALL OF YOU! ANYONE CAN DO THIS!

4.9 from 14 reviews
Whole Wheat Stir-and-Pour Sandwich Bread
Prep time
Cook time
Total time
Serves: 1 loaf
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 1 egg (optional)
  • ¼ cup heavy cream (optional)
  • 2 cups warm water
  1. Stir all ingredients together.
  2. Cover and allow it to sit for 30 minutes.
  3. Pour contents into a well-buttered loaf pan.
  4. Bake in a 350° for 50-60 minutes or until evenly browned.
  5. Allow it to sit in the pan for 15 minutes.
  6. Remove the loaf to let it cool completely before slicing.

Tell me if you’ve made this recipe already! Love it?? Go get out your mixing bowls. Your life is about to change.

Don’t forget to check out Simple Meals. You are going to love this!


Mom, I Think Your Yeast is Ready

Recently when I was making a batch of Honey Whole Wheat Bread, I mixed the yeast, water, and honey in a jar. Then I walked away and got distracted by any number of activities that may have included helping to solve a math problem, answering a knock on the door, or switching a load of laundry.

In the back of my mind, I knew I was in the middle of baking bread, but it’s really amazing how time flies while yeast is activating in a jar. One of my boys finally noticed the growing monster on our kitchen counter and announced with a grin, “Mom, I think your yeast is ready.”


Oh yeah, ya think? Sure enough, I do believe that mixture is alive and active and ready to be added to the rest of the bread ingredients. As you can imagine, my bread dough rose really well that day. I do believe I will forget I’m baking bread more often.