Peanut Butter and Jelly Swirl Bread
This homemade peanut butter and jelly swirl bread is a super fun twist on the classic sandwich! With creamy peanut butter and sweet jam swirled right into the loaf, it’s impossible to resist. Dairy free and vegetarian.
During the week, there are a few breakfast items that are in regular rotation at our house. We need something quick and easy, especially on busy mornings.
Toast or an english muffin topped with a little peanut butter and jelly is one of our normal go-to breakfast choices. This bread makes this favorite option of ours even easier.
The peanut butter and jelly is already swirled in the bread for you. Score.
Over the last year, I’ve slowly become more and more comfortable working with yeast. To be honest, when I first started to really enjoy cooking, yeast was quite intimidating to me. It seemed like so many things could go wrong.
Turns out its really not so bad. The more I work with it, the more confident I have become. And that confidence led me to try this bread – swirl and all.
To say I was excited that it turned out when I cut into the loaf is an understatement.
This bread is delicious. Homemade bread with the ever popular combination of peanut butter and jelly. You can’t go wrong with that.
As a note of caution, don’t try to put these slices in the toaster. Just pop the slices in the oven for a few minutes on a baking sheet. Otherwise you’ll wind up with a HUGE mess.
Additional Homemade Bread Recipes You Might Enjoy:
- Cranberry Walnut Bread
- Pumpkin Cinnamon Swirl Bread
- Multigrain Rolls
- Honey Yeast Rolls
- Fresh Herb Dinner Rolls
- Homemade English Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the oat mixture:
- ½ cup old-fashioned rolled oats
- ¼ cup honey
- 2 tablespoons unsalted butter or non dairy butter
- ½ tablespoon salt
- ¾ cup boiling water
For the dough:
- 1 ½ teaspoons instant yeast
- ¼ cup warm water
- ½ teaspoon honey
- 1 cup white whole wheat flour
- 1 ½ to 2 cups all-purpose flour
For the filling:
- ¾ cup creamy peanut butter
- ½ cup your favorite jam, jelly or preserves
To make the oat mixture:
- In a small bowl, combine the oats, honey, butter, salt and boiling water. Mix slightly then let sit for 30 minutes, until the oats have softened. Let the mixture cool to room temperature before you proceed.
To make the dough:
- Add the yeast, warm water and honey to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for a few seconds just to combine. Add in the cooled oat mixture, whole wheat flour and 1 ½ cups of the all-purpose flour. Mix at low speed until the dough forms a cohesive mass.
- Stop the mixer and switch to the dough hook. Knead the dough on low speed for about 5 to 8 minutes, until it is smooth and elastic (adding more all-purpose flour if needed to achieve the right texture).
- Shape the dough into a ball and place in a large lightly oiled bowl. Turn the dough once to coat. Cover with a clean kitchen towel. Let rise for about 1 ½ to 2 hours, until the dough is doubled in size.
- Press down the dough to deflate and turn out onto a lightly floured surface. Knead the dough gently for about 20 seconds to remove any air bubbles. Roll out the dough into a 10 by 12 inch rectangle. If the dough springs back when you are trying to roll it out into the rectangle, stop and let it rest for about 10 minutes and then try again.
- Gently spread the peanut butter on top of the dough, leaving a 1-inch border around the edges. Next spread the jelly on top of the peanut butter.
- Fold the edges over the peanut butter and jelly. Roll the dough tightly into a log, starting with the short end.
- Lightly grease a 9×5 inch loaf pan. Place the dough into the prepared pan and let rise for about 45 minutes to 1 hour, until the dough has cleared the top of the pan.
- Preheat your oven to 350ºF.
- Bake the dough for 35 to 45 minutes, until golden brown and it sounds hollow when you tap it on the bottom. Let the loaf cool completely before slicing.
Adapted from Pink Parsley
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 261mgCarbohydrates: 31gFiber: 2gSugar: 10gProtein: 5g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.