Preheat the oven to 375 degrees F (190 degrees C). Line an 8x4-inch loaf pan with parchment paper.
Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
Whisk together milk, 3/4 cup peanut butter, eggs, and honey in a bowl until well combined (some flecks of peanut butter are fine).
Pour milk mixture into flour mixture and stir just until combined. Pour batter into the prepared loaf pan.
Place remaining 2 tablespoons peanut butter in a small heatproof bowl. Microwave on High until just melted, about 20 seconds.
Drizzle melted peanut butter over the batter. Using a small knife or toothpick, gently swirl the peanut butter into the batter.
Bake until a toothpick inserted into the center comes out mostly clean, 50 to 60 minutes. Tent with foil for the last 10 minutes to prevent overbrowning. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
Serve slices with jelly. Recipe developed by Barrett Heald
