Flourless Peanut Butter Bread


This is another recipe that I’ve had on my Pinterest board for quite a while. I’m in LOVE with peanut butter, so when I saw this I needed to try it. I’m not generally into gluten-free baking, or anything based around specific dietary omissions, because I personally eat anything and everything. As a result, I was quite excited to see how this recipe would go. My overall impression is that this is a great option if you are looking for a recipe that is gluten-free, and light on ingredients.

As previously mentioned, I think that overall this was a baking success. I also think, however, that this isn’t a recipe I will personally be using again. As far as flavour goes, this bread had a nice, mild peanut butter flavour. I was hoping that the peanut butter flavour would be more prevalent, but I suppose a less intense flavour also means that you can be a little bit more flexible with how you want to eat this bread. As much as I love peanut butter, I admit it doesn’t go with absolutely everything. 

Besides the flavour, the other issue that I had was texture. I was very cognizant of the fact that there were 3 eggs in the recipe while snacking on this bread. Fair enough, the eggs are probably the main binding force of this recipe, but they definitely imparted their texture on this bread. It was very spongey and moist, but with a slight… perhaps rubbery texture? I’m not entirely sure how to describe it. As I have absolutely no reason to avoid gluten, this was the deal breaker for me.

A couple notes about the recipe: 1) the original recipe said that you should great two mini loaf pans. I don’t have any, so I just used a regular size and extended my baking time. 2) I didn’t have any white vinegar, so I used apple cider vinegar. Again, no issues.

Happy baking!

Flourless Peanut Butter Bread

Adapted from Kirbie’s Cravings


  • 1 cup smooth peanut butter
  • 3 large eggs
  • 1 tbsp vinegar (or apple cider vinegar)
  • ½ tsp baking soda
  • 1 tsp granulated white sugar


  1. Preheat oven to 350F and prepare two 3 inch x 5 inch mini loaf pans, or one regular loaf pan. 
  2. In a medium bowl, combine all the ingredients using a hand mixer until smooth.
  3. Pour the batter into the pan(s). Bake for 25-30 minutes or until a toothpick comes out clean. 
  4. Allow to cool before serving.

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