Side Dishes
B Dylan Hollis' peanut butter bread recipe delivers that perfect balance of nutty richness and tender crumb that keeps slices moist for hours. This isn't your average peanut butter loaf—it's a foolproof recipe developed to capture that signature Southern comfort flavor with a professional baker's touch.
The secret lies in the swirl technique and carefully measured ingredients that prevent dryness while maximizing that peanut butter flavor in every bite.
What sets this recipe apart is the moist crumb that stays fresh for days, thanks to a combination of buttermilk and brown sugar that creates a subtle caramel depth.
I've baked this version dozens of times, adjusting until I achieved that ideal texture—soft enough to cut with a butter knife but with just enough structure to hold its shape. The peanut butter swirls remain distinct through each slice, offering both visual appeal and flavor contrast.
This bread works perfectly as a side for breakfast, a snack with coffee, or even a dessert with a drizzle of honey. The recipe includes simple variations like adding chocolate chips or cinnamon swirls for those who want to customize it.
With just 15 minutes of prep time and 50 minutes in the oven, you'll have a loaf that tastes like it came from a bakery—without the fuss.
The best part? This recipe scales easily for gatherings, and the leftovers keep well at room temperature for 3 days or frozen for up to 3 months.
Whether you're serving it warm from the oven or at room temperature, each slice delivers that perfect combination of sweet, nutty, and just slightly caramelized flavors that make it a standout in any meal.
Ingredients for b dylan hollis peanut butter bread
These 12 simple ingredients create that signature nutty-sweet Southern bread with perfect moist crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for light texture |
| Granulated Sugar 🍬 | 1 cup | White or light brown |
| Light Brown Sugar 🍯 | ½ cup | Packed for caramel depth |
| Unsalted Butter 🧈 | 1 cup | Softened to room temp |
| Natural Peanut Butter 🥜 | 1 cup | Creamy, no added sugar |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Buttermilk 🥛 | 1 cup | Fresh for moisture |
| Vanilla Extract 🍯 | 1 tbsp | Pure vanilla preferred |
| Baking Powder 🍞 | 2 tsp | Freshly measured |
| Baking Soda 🍞 | ½ tsp | For lift and tenderness |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cinnamon 🌿 | 1 tsp | Ground for warmth |
The peanut butter makes all the difference—Creamy style (no chunks) works best here, and Skippy Natural or Jif Creamy are my go-tos. Look for brands with just peanuts and a touch of salt, no added sugar. The buttermilk is non-negotiable for that signature moist crumb—Kroger or Whole Foods sell good quality, or make your own by mixing milk and vinegar. For the brown sugar, pack it firmly into the cup so you get that perfect caramel depth in every bite. The flour should be sifted (I use a King Arthur sifter) to avoid dense bread, and the butter needs to be soft but not melted—press your finger in, it should leave a slight indent.
No buttermilk? Mix 1 cup milk with 1 tbsp vinegar, let sit 5 minutes. Out of vanilla? Almond extract at half the amount works in a pinch. The cinnamon adds warmth, but if you want to go wild, swap half for cinnamon chips (like McCormick makes) for visible swirls. For extra richness, add 1/4 cup chocolate chips or chopped walnuts to the peanut butter before swirling. The baking powder and soda are freshness checks—if your stash is old, test with the hot water trick (should bubble vigorously). And trust me on the room-temperature eggs—they mix in smoother and give a lighter texture.
This bread is best baked fresh, but it keeps 3 days at room temperature wrapped in foil. For longer storage, freeze slices in a ziplock bag—they reheat perfectly in a toaster or oven. I always make a double batch because it disappears fast. The peanut butter swirls stay distinct for 2 days if you store it properly, and the crust stays crisp for about 12 hours after baking. Pro tip: Brush the warm loaf with a little melted butter and sprinkle with coarse sugar for that bakery finish—trust me, it's worth it.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to knead—just mix the wet ingredients with the dry, fold in that rich peanut butter, and let the dough rest while I drink my coffee. The butter and sugars do all the heavy lifting for you.
- Sweet-Salty Magic: That combo of brown sugar and peanut butter? It’s like a warm hug in bread form. The brown sugar caramelizes just enough to give it depth, while the peanut butter keeps it creamy—not cloying, not dry, just right.
- Breakfast or Snack: Honestly, I make this for breakfast toast with a drizzle of honey, but my kids sneak slices for after-school snacks. It’s the kind of bread that works at any time—no rules, no guilt.
- Budget-Friendly Staple: Flour, sugar, butter, peanut butter—these are things I always have on hand. One loaf feeds my family for days, and the leftovers? Perfect for French toast or bread pudding. Zero waste, maximum flavor.
Step-by-step instructions for b Dylan Hollis' peanut butter bread
This recipe delivers a tender crumb with rich peanut butter swirls—here's how to nail it every time.
Cream Butter and Sugars Together
In a large mixing bowl, combine the 1 cup unsalted butter and both sugars—1 cup granulated sugar and 0.5 cup light brown sugar—using a hand mixer or stand mixer on medium speed. Beat for 3-4 minutes until the mixture is light and fluffy, nearly doubling in volume. You'll see the butter transform from pale to a creamy, ribbon-like consistency.
This step is crucial for incorporating air into the batter, which creates that signature tender crumb. I like to scrape down the sides of the bowl every 30 seconds to ensure even mixing. If you're using softened butter, it should be pliable but not melted—press a finger into it and it should leave a slight dent.
Mix in Wet Ingredients
Add the 2 whole large eggs, one at a time, mixing well after each addition. Then stir in the 1 cup buttermilk, 1 tbsp vanilla extract, and 1 cup natural peanut butter. The peanut butter will thicken the batter slightly, so mix until fully combined but don't overmix—just until smooth.
Here's the thing—don't worry if the peanut butter makes the batter look too thick. The buttermilk and eggs will help balance it out. If the mixture seems too stiff, add 1-2 tablespoons of milk to loosen it slightly. The peanut butter's richness will shine through in the final product, so embrace that nutty depth.
Combine Dry Ingredients
In a separate bowl, whisk together the 3.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon. Sift the flour first for a lighter texture, then add the remaining dry ingredients and mix well. Gradually add this mixture to the wet ingredients, mixing on low speed just until combined.
Real talk: Overmixing develops gluten, which can make the bread dense instead of tender. Stop mixing as soon as you see no more flour streaks remaining. The dough should hold its shape when pressed but still be slightly sticky—this ensures a moist crumb without being gummy.
Prepare the Swirl Dough
Divide the batter in half. In one portion, mix in an additional 0.25 cup of peanut butter to create the swirl dough. Spread half of the regular batter into a 9x5-inch loaf pan, then dollop spoonfuls of the peanut butter dough on top. Use a knife to gently swirl the peanut butter dough into the regular batter.
This is where the magic happens—those nutty swirls create pockets of flavor in every bite. Don't overwork the swirls; just enough to create a marbled effect. If you're nervous about the peanut butter dough being too thick, press it down gently with the back of a spoon to help it blend into the batter below.
Bake to Golden Perfection
Preheat your oven to 350°F and bake the loaf for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should pull away slightly from the pan. If the top browns too quickly, tent the loaf with foil after 30 minutes to prevent over-browning.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting time allows the bread to set properly, preventing it from falling apart when you slice it. Once cooled, slice into 8 equal servings—each piece will reveal those beautiful peanut butter swirls and a moist, tender crumb that pairs perfectly with a warm cup of coffee.
Pro Tips For Making B Dylan Hollis Peanut Butter Bread
- Cream Butter Properly: The recipe calls for softened butter, but don’t just eyeball it—press it gently with your finger. If it leaves an indentation but holds its shape, you’re good. I learned this the hard way after overmixing dough with butter that was too soft, which made the bread dense. Aim for room temperature, not melty.
- Measure Peanut Butter Accurately: Natural peanut butter separates oil, so scoop it straight from the jar with a spoon—don’t use the measuring cup first. Pack it in firmly to avoid air gaps, which throw off the ratio. I used to skip this, and the bread turned out greasier than it should’ve been.
- Don’t Overmix the Dough: Once the wet ingredients are incorporated, stop mixing the second the flour disappears. Overworking the dough develops gluten, and this bread is meant to be tender, not chewy. I was skeptical until I tried it—less mixing means a lighter crumb.
- Bake Until Internal Temp Hits 205°F: The recipe might say "golden brown," but use a thermometer for consistency. Peanut butter bread can look done on the outside while staying gummy inside. Pull it when the center reads 205°F—your future self will thank you. (Yes, even if you’re impatient like me.)
Best sauces and condiments for this b dylan hollis peanut butter bread
Peanut Butter Glaze
Elevate your bread with a simple peanut butter glaze—mix ½ cup creamy peanut butter with ¼ cup melted butter and 1 tbsp honey. Brush this over the warm loaf right after baking while it's still in the pan.
The glaze soaks into the crust, adding a sticky-sweet finish that complements the nutty swirls perfectly. For extra shine, drizzle with a little extra honey. 🍯
Honey Butter Drizzle
For a lighter touch, combine 2 tbsp softened butter with 1 tbsp honey and a pinch of sea salt. Warm the mixture slightly to make it easier to drizzle.
Spread this over slices before serving—it adds a delicate sweetness that balances the peanut butter's richness. I love this for breakfast with a cup of coffee or tea. 💛
Chocolate Peanut Butter Dip
Turn your bread into a dessert with a chocolate peanut butter dip. Melt ½ cup dark chocolate chips with ¼ cup peanut butter and 1 tbsp heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip slices into the warm mixture and let cool on parchment paper. The contrast of chocolate and peanut butter is pure indulgence. 🍫
Maple Cream Cheese Frosting
For a tangy-sweet twist, whip 4 oz cream cheese with 2 tbsp maple syrup and 1 tsp vanilla extract until smooth. Spread a thin layer between slices of bread for a sandwich, or frost the top of the loaf for a festive touch.
The cream cheese adds a velvety texture that pairs beautifully with the bread's moist crumb. 🍁
Caramelized Banana Topping
Slice 1 ripe banana into rounds and caramelize them in a pan with 1 tbsp butter and a pinch of cinnamon until golden. Place these on top of the bread or between slices for a fruity, sweet contrast.
The natural sugars in the banana enhance the peanut butter's nuttiness while adding a soft, jammy texture. 🍌
Spiced Whipped Cream
Whip ½ cup heavy cream with 1 tbsp powdered sugar, ½ tsp vanilla, and a pinch of cinnamon until fluffy. Pipe or dollop this onto slices for a light, airy topping that cuts through the bread's richness.
It's especially delicious when the bread is still warm from the oven. ✨
Nutrition facts
Frequently asked questions
Can I substitute regular peanut butter for natural?
Natural peanut butter works best here because it has no added sugars or oils that can alter the bread's moisture and flavor. If you must use regular peanut butter, choose one with minimal ingredients and no added sugar. The texture will be slightly smoother, but the flavor will still be delicious. For best results, stick with creamy natural peanut butter like Skippy Natural or Jif Creamy.
Why does my peanut butter bread turn out dense?
Overmixing the batter develops gluten, which makes the bread dense instead of tender. Mix just until combined—stop as soon as you see no more flour streaks. Also, ensure your butter is softened but not melted, and don't skip sifting the flour. If the batter seems too thick, add 1-2 tablespoons of milk to loosen it slightly. The peanut butter swirls should remain distinct, not fully blended into the batter.
How do I make this bread without buttermilk?
No problem! Mix 1 cup milk with 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes until it curdles, then use it as a substitute. This mimics buttermilk's acidity and moisture, which are key for that signature tender crumb. The bread will still turn out moist and delicious, though the texture may be slightly less rich.
Can I bake this in a different pan size?
Yes, but adjust the baking time. For an 8x4-inch pan, bake for 40-45 minutes, and for a 9x5-inch pan, stick with 50-60 minutes. The key is to bake until a toothpick comes out clean. If using a non-standard pan, monitor closely after 30 minutes—smaller pans may bake faster, while larger ones need extra time. The bread should pull away slightly from the edges when done.
How do I store leftovers to keep them fresh?
Wrap the cooled loaf tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, slice the bread and freeze the pieces in a ziplock bag for up to 3 months. To reheat, toast slices in a toaster or warm in the oven at 300°F for 5-10 minutes. The peanut butter swirls stay distinct for 2 days if stored properly, and the crust remains crisp for about 12 hours after baking.