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Homemade Nutella-Layered-and-Swirled Peanut Butter Bread Peanut Butter Loaf Cake photo
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Nutella-Layered-and-Swirled Peanut Butter Bread Peanut Butter Loaf Cake

This Nutella-Layered-and-Swirled Peanut Butter Bread is an indulgent treat that combines rich flavors and a moist texture!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Loaf Cake, Nutella, Peanut Butter
Servings: 8 servings

Ingredients

  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup milk
  • 0.5 cup Nutella

Instructions

  • Preheat your oven to 350°F (175°C).
  • Grease your loaf pan with butter or non-stick spray.
  • In a large mixing bowl, combine creamy peanut butter and granulated sugar. Beat until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Gradually add the dry mixture to the peanut butter mixture, alternating with milk. Stir until just combined.
  • Spoon half of the batter into the loaf pan. Drop spoonfuls of Nutella over the batter and swirl with a knife. Top with remaining batter and more Nutella.
  • Bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cover with foil if browning too quickly.
  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment

  • Loaf Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Oven

Notes

  • Store at room temperature in an airtight container for up to 3 days.
  • For longer storage, refrigerate for up to a week.
  • Freeze slices wrapped in plastic wrap and foil for up to 3 months.