Peanut Butter Bread - No eggs, no yeast, no oil, no problem!
It seems like everywhere I look on social media, friends and family are sharing pictures and recipes of their stress-baking creations. And I gotta say, I am thoroughly enjoying it! I mean, is there a better way to cope with being quarantined and cooped up with your family than eating?
Okay, there probably is. But this is the apocalypse, so I say go for whatever helps you get through the day.
One of the recipes I saw was from a Depression-Era cookbook published by Five Roses Flour in 1932 and shared on reddit. It seemed so simple! Just a few cupboard staples, and it seemed like there was no way to screw it up!
So I tried the internet-famous recipe, and was delightfully surprised by the results. The bread rose beautifully in the pan while it baked, the inside was moist and rich, and most importantly - it tasted good!
Now if I'm being totally honest, I did feel that the original recipe was lacking the peanut butter punch I was hoping for. It was good, but I wanted to make it great! So I experimented with the recipe a bit, and the results were even richer and tastier!
2 Cups of All-Purpose Flour
1/3 Cup of Sugar
4 Teaspoons of Baking Powder
1/2 Teaspoon of Salt
1 1/3 Cups of Milk
1 Cup of Peanut Butter
- Preheat the oven to 325 degrees F
- Mix all dry ingredients together
- Mix in Milk
- Add in Peanut Butter
- Pour batter into a greased loaf pan
- Bake for 45-60 minutes, or until inserted toothpick comes out clean.
- Melt your peanut butter before you try to mix it into the batter. I pop it in the microwave for about 30 seconds, give it a quick stir, then back in for another 30 seconds or so until it's totally melted.
- Start checking your bread around 45 or 50 minutes. The original recipe calls for a 1 hour bake time, but mine was done right at 50 minutes. Pan size may be a factor here, I only had a larger size loaf pan on hand so the bread was wider than it was tall, which probably made it bake a little faster.
- Any kind of peanut butter will work. Chunky, creamy, natural, whatever. I used creamy the last 2 times I made this, but I plan to try chunky next time!
- Yes, you can use a sugar-substitute. I used half-sugar & half-Splenda because that's what we use for most things in our house
- This bread is delicious As-Is, but you can change it up a little by adding some toppings if you like. I love it with a little strawberry jam! Other good options include Nutella spread or honey. You can toast it and spread some butter, or use it to make french toast!
How else could you dress up this yummy kitchen magic? Share your favorites in the comments!
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