Ingredients
Peanut Streusel
- ¼ cup brown sugar, packed
- ¼ cup all-purpose flour
- ¼ cup crushed peanuts
- 3 tablespoons butter, melted
Peanut Butter Jelly Bread
- ¾ cup brown sugar, packed
- 1 cup milk
- 2 eggs
- ¾ cup creamy peanut butter
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped strawberries
- ½ cup strawberry jam
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly and optionally line it with parchment paper along the bottom and the two longest sides to allow for easy removal of the bread after baking.
- Make peanut streusel: In a small bowl, combine the brown sugar, all-purpose flour, and crushed peanuts. Stir in the melted butter until the mixture becomes crumbly. Place this streusel mixture in the refrigerator to chill while you prepare the bread batter.
- Mix wet ingredients: In a large bowl, whisk together the brown sugar, milk, eggs, and creamy peanut butter until the mixture is smooth and well combined.
- Add dry ingredients and strawberries: Add the all-purpose flour, baking soda, and salt to the wet mixture. Fold together gently with a rubber spatula until just combined to avoid overmixing. Then fold in the chopped fresh strawberries evenly throughout the batter.
- Incorporate strawberry jam swirls: Dollop the strawberry jam over the batter and gently fold it in a few times using a rubber spatula to create pretty swirls while keeping some streaks of jam visible.
- Transfer to pan and add toppings: Pour the batter evenly into the prepared loaf pan, smoothing the surface. Optionally, sprinkle extra chopped strawberries on top for added texture and freshness. Retrieve the chilled peanut streusel from the fridge and crumble it evenly over the batter surface.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs but no raw batter. To prevent heavy browning on top, loosely cover the bread with parchment paper or aluminum foil after the first 30-40 minutes of baking.
- Cool the bread: Once baked, remove the bread from the oven and set the pan on a wire rack. Let the bread cool inside the pan for 1 hour to firm up. Afterward, remove the bread from the pan using the parchment paper or carefully invert it onto the wire rack to cool completely before slicing. This ensures cleaner slices.
- Serve: Enjoy the Peanut Butter Jelly Bread as is or spread with butter, additional peanut butter, or jelly for extra indulgence.
Notes
- Using parchment paper makes removing the bread easier and helps preserve its shape.
- Fold the batter gently to keep it light and avoid a dense loaf.
- Chilling the streusel before adding it helps maintain its crumbly texture on top.
- Covering the bread while baking prevents excessive browning without affecting cooking time.
- Allow the bread to cool completely for easier and neater slicing.
- Fresh strawberries add brightness, but you can substitute with frozen berries if fresh are unavailable.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
