Ingredients:

  • 1 ¾ cups (210 g) Gluten-Free 1:1 Baking Blend (must include xanthan gum)
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (50 g) Light Brown Sugar, packed
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoon Fine Sea Salt
  • ½ cup (130 g) Smooth Peanut Butter (creamy style, not natural separating)
  • 2 Large Eggs (room temperature)
  • ½ cup (120 ml) Whole Milk (or non-dairy, room temperature)
  • ¼ cup (56 g) Unsalted Butter, melted and cooled slightly (or neutral oil)
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 Tablespoons (20 g) Chopped Peanuts or Flaky Salt (Optional Topping)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease and line the bottom and long sides of the 9x5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
  2. Melt the butter and set aside to cool slightly while preparing the other ingredients.
  3. In the first large bowl, whisk together the GF flour blend, granulated sugar, brown sugar, baking powder, and salt until thoroughly combined and lump-free. Set aside.
  4. In the second large bowl, whisk the eggs lightly. Add the smooth peanut butter, milk, cooled melted butter, and vanilla extract. Whisk vigorously until the mixture is smooth and emulsified—this may take 30–60 seconds.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, mix only until just combined. Stop immediately when no streaks of dry flour remain (a few small lumps are acceptable).
  6. Scrape the batter into the prepared loaf pan, smoothing the top gently with the spatula. Sprinkle the optional chopped peanuts or flaky salt over the surface.
  7. Bake for 50–60 minutes.
  8. Test for Doneness: The bread is done when the top is deeply golden brown and a long wooden skewer inserted into the centre comes out clean.
  9. Let the bread cool in the pan for 10 minutes. Use the parchment paper overhangs to lift the loaf out and transfer it to a wire rack to cool completely before slicing.