Peanut butter and jelly bread


This bread has no flour, and yet… it’s bread. Not to sound like an informercial or anything but it’s moist, rich and decadent — without being bad for you. In fact, it’s actually really good for you, with tons of protein and zero gluten. You can make it more low-carb by omitting the banana, honey and jam (although I did the opposite and added twice as much honey). Not quite sure how it works out, but who cares because it’s freaking delicious.

Peanut Butter & Jelly Bread  adapted from Apples and Onions


Grape seed or Coconut Oil for greasing the pan
1/2 cup organic creamy almond butter
1 cup organic creamy peanut butter
1 ripe banana, well mashed
5 organic free range eggs
6 tablespoons agave syrup or honey
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
3/4 Teaspoon baking soda
1 1/2 tablespoon of lemon juice
3 tablespoon raspberry jam
1/2 cup organic blueberries
1/2 cup organic raspberries


Preheat oven to 350 degrees. Lightly grease a loaf pan with oil. Mix all ingredients except for berries until well combined and pour into bread pan. Swirl jam throughout and evenly distribute the berries over the top of the loaf and gently press them into the batter until covered. Bake for 30 mins and check it with a knife or toothpick to make sure the center is cooked (knife should come out pretty clean).

Don’t overcook or it will be dry. Allow to cool and then enjoy.

Enjoy toasted with butter and jam.




  1. Could I get away with using frozen berries in this recipe? People can talk about what the best thing since sliced bread is, I reckon I’d be better off with an unsliced loaf of this.

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