B Dylan Hollis' Peanut Butter Bread Recipe: Nutty Swirls and Moist Crumb Magic

This B Dylan Hollis' peanut butter bread recipe delivers the perfect balance of rich, nutty swirls and an impossibly moist crumb that disappears with every bite. The secret lies in combining creamy peanut butter with a tender, buttery dough—creating layers of flavor that make this bread irresistible.

I've baked countless loaves, and this version consistently wins over even the most skeptical peanut butter lovers.

The magic happens with a simple yet effective technique: swirling the peanut butter into the dough before baking, ensuring each slice delivers that signature nutty flavor without overwhelming the bread's natural sweetness.

The recipe uses basic pantry staples, but the result is anything but ordinary—think of a cross between a classic sandwich bread and a decadent dessert, all in one loaf.

What sets this apart is the texture: a soft, slightly dense crumb that stays fresh for days, making it ideal for sandwiches, toast, or even French toast. The peanut butter swirls remain gooey and rich, adding a luxurious touch that transforms ordinary bread into something truly special.

Perfect for breakfast, lunch, or snacking, this recipe is a game-changer for any kitchen.

Ready in just 90 minutes (including baking time), this bread requires minimal effort but delivers maximum flavor. Whether you're serving it to family or treating yourself, the combination of buttery richness and nutty depth makes every slice worth savoring. Let's get baking!

Ingredients for b dylan hollis peanut butter bread

Basic pantry staples transform into a decadent loaf with nutty swirls and velvety texture.

The peanut butter is the star here—natural, no-sugar-added brands like Smucker's or Jif Natural deliver the best flavor without altering the dough's delicate balance. For the butter, Plugrá or Land O'Lakes work perfectly, but European-style butter adds an extra layer of richness if you're willing to splurge. The flour should be all-purpose, not self-rising—King Arthur or Gold Medal are reliable choices. If you're using brown sugar, pack it tightly to avoid measuring air pockets, which can affect the bread's density. The chocolate chips? Ghirardelli or Nestlé Toll House both work, but enjoy life mini chips melt beautifully for a marbled effect.

No creamy peanut butter? Crunchy works too—just blend it briefly in a food processor to smooth out the texture. Running short on milk? Oat milk or almond milk can substitute, though the bread will be slightly less tender. The vanilla extract matters—imitation will leave a chemical aftertaste, so pure Madagascar bourbon vanilla is worth the investment if you bake often. For the glaze, skip it entirely if you prefer a cleaner bite, but the powdered sugar adds a professional finish that pairs perfectly with the nutty swirls. If you're making this ahead, underbake slightly and finish in the oven later—it reheats beautifully for toast or French toast.

This bread keeps well for 3-4 days at room temperature, wrapped tightly in plastic, but it's best enjoyed fresh. For longer storage, freeze the loaf (sliced or whole) for up to 3 months—wrap each slice individually to prevent freezer burn. To revive, warm in a 350°F oven for 5-10 minutes until gooey. The peanut butter swirls soften as the bread sits, so slice it warm for the best texture. Leftovers? Toast them for a crispy, nutty treat—add a drizzle of honey if you're feeling indulgent.

Step-by-step instructions for B Dylan Hollis' peanut butter bread

This recipe delivers a tender, nutty swirl bread with a moist crumb and perfect chocolate chip accents.

In a medium bowl, whisk together the 3.5 cups all-purpose flour, 0.25 cup granulated sugar, 1 tsp baking powder, and 0.5 tsp salt. Sift the dry ingredients through a fine-mesh sieve directly into the bowl to ensure an even texture and prevent lumps. This step is crucial for achieving that light, airy crumb that makes this bread so irresistible.

In a separate large bowl, combine the 0.5 cup softened unsalted butter, 0.5 cup creamy peanut butter, 1 whole large egg, 0.75 cup milk, and 1 tsp vanilla extract. Use a hand mixer or stand mixer fitted with the paddle attachment to beat the mixture on medium speed for 2-3 minutes until smooth and fully emulsified. The peanut butter should be fully incorporated, creating a rich, nutty base for the bread.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing—you should still see small streaks of flour in the batter. This ensures the bread remains tender rather than developing a tough, chewy texture. Once combined, fold in the 0.5 cup chocolate chips using a silicone spatula, ensuring they are evenly distributed throughout the dough.

Here's the thing—this dough will be thick and sticky, almost like cookie dough. That's normal and expected. If it seems too thick, you can add 1-2 tablespoons of milk to loosen it slightly, but don't overdo it. The goal is a cohesive dough that holds together when shaped but still has a smooth, spreadable consistency.

Divide the dough into two equal portions. For each portion, shape into a 12x6-inch rectangle on a piece of parchment paper, about ½-inch thick. Using a rolling pin, roll each rectangle out to an even thickness. This is where the magic happens: spread 2 tablespoons of the creamy peanut butter evenly over the surface of one rectangle, leaving a ½-inch border around the edges.

Carefully roll up each rectangle tightly from the long side, starting at one end and rolling toward you. Seal the edges by pinching the dough gently to ensure the peanut butter stays inside. Place the two swirls side by side in a 9x5-inch loaf pan, pressing down lightly to help them hold their shape. The peanut butter should ooze slightly as you press, creating those beautiful swirls when baked.

Preheat your oven to 350°F and let it fully preheat for 10-15 minutes. Once preheated, place the loaf pan in the center rack and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The bread is done when the top is golden brown and the edges pull away slightly from the pan.

I always check for doneness at the 45-minute mark—every oven runs slightly differently. If the top is browning too quickly, tent the pan with aluminum foil to prevent over-browning while ensuring the center is fully cooked. The bread should have a soft, moist crumb with a slightly crisp exterior, and those peanut butter swirls should be visible throughout.

Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. This resting period is essential—it allows the bread to set and prevents it from falling apart when sliced. For an extra touch, prepare the optional glaze by whisking together the 0.25 cup powdered sugar and 1 tbsp milk until smooth.

Drizzle the glaze over the cooled bread while it's still on the wire rack. The glaze will soak into the top layer, adding a subtle sweetness that complements the rich peanut butter flavor. Slice the bread into 1-inch thick portions and serve warm or at room temperature. Each slice should reveal those beautiful swirls of peanut butter and pockets of melted chocolate chips, making every bite a delightful surprise.

Wine and beer pairings for this recipe

Sweet White Wine

This bread’s rich peanut butter and chocolate chip flavors shine when paired with a crisp, slightly sweet white wine. I love a Moscato d'Asti from Italy—its effervescence and honeyed notes cut through the peanut butter’s density while enhancing the chocolate’s sweetness.

The bubbles also cleanse your palate between bites, making it perfect for savoring each slice. 🍷

For a more structured option, try a Viognier from California or Rhône Valley. Its floral and stone fruit notes complement the peanut butter’s nuttiness without overpowering it.

A chilled glass of Pinot Grigio also works beautifully, especially if you prefer a lighter, more mineral-driven wine that highlights the bread’s buttery texture.

Light Beer Pairings

A wheat beer like Blue Moon or Hoegaarden brings a refreshing contrast with its citrusy, spiced notes. The effervescence and light body balance the bread’s richness, while the subtle banana or clove flavors in wheat beers echo the peanut butter’s depth. Serve both at 45-50°F for the best experience. 🍺

If you prefer a darker beer, a honey ale or amber ale (like Fat Tire) adds a malty sweetness that pairs surprisingly well with the peanut butter.

Avoid heavy stouts or IPAs—they’ll overpower the bread’s delicate flavors. For a non-alcoholic option, try a sparkling apple cider with a hint of cinnamon.

Coffee or Tea

This bread is a morning or afternoon staple, so why not pair it with a warm beverage? A medium-roast coffee with notes of caramel or chocolate enhances the peanut butter’s richness, while a chai latte adds spiced warmth that complements the chocolate chips.

For tea lovers, an earl grey or vanilla rooibos tea offers a floral, slightly sweet contrast. 💫

If you’re serving this bread for dessert, a dark chocolate-dipped espresso or spiced chai elevates the experience. The bitterness of the coffee or tea balances the bread’s sweetness, creating a harmonious finish. For a lighter touch, try a green tea latte with a hint of honey.

Fruit Accompaniments

Add a sliced apple or pear to your plate—their crisp, slightly tart flavors refresh your palate between bites of peanut butter bread. A banana also works well, especially if you drizzle it with a little honey.

The natural sweetness of the fruit enhances the bread’s nutty profile without overwhelming it. 🍎

For a more indulgent pairing, serve the bread with strawberries dipped in dark chocolate. The fruit’s acidity cuts through the peanut butter’s richness, while the chocolate deepens the flavor connection. A simple berries and whipped cream side adds a light, airy contrast that balances the bread’s density.

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