Peanut Butter Bread
This is a recipe that I have had my eye on for a long time. I adore peanut butter in any way shape or form. I do like the creamy style slightly more than the crunchy, but if it's peanut butter I am all for it!
The original recipe comes from a baking book I have had for a while, entitled Tate's Bake Shop Cookbook, by Kathleen King. I have had it since before we moved back here to Chester and I am ashamed to say this is the first time I have used it!
As a part of my efforts to downsize around here I have been going through all of my cookery books and trying to decide which ones to keep and which ones not to keep. If they are books I have used a lot, they stay . . . . naturally.
But if they are not books which I have used, I am having to do some serious thinking as to whether it is worth keeping them or not. I want to have at least 10 recipes per book, if not more, that I have cooked or am interested in cooking.
This one looks somewhat promising, especially after baking this loaf and seeing how lovely it turned out.
A simple quick bread with lovely rich peanut butter flavours. Easy to make. It did take me sightly longer to bake, but I am not sure if that is because of where I live, or because my oven isn't working properly. (Yes, still!)
She recommended serving it toasted and spread with jam. I decided to try it first as little sandwiches . . . one with strawberry jam, and another with a sugar free chocolate spread I have here in the house.
Both looked very good . . . .
I also cut a thin slice and toasted it in the toaster . . . until the edges were crisp and golden . . .
That slice I spread lightly with salted butter . . . .
Then I sat down with a finger of each and a cup of Peanut Hottie Hot Chocolate to try them out . . .
I know . . . its a tough job, but somebody has to do it!
Peanut Butter Bread
Yield: 1 9-inch loaf
Lovely loaf with a rich peanut butter flavour. Eat it plain, toasted, as little jam or nutella sandwiches or for dessert with ice cream and chocolate sauce!
ingredients:
- 280g plain flour (2 cups)
- 1 TBS Baking Powder
- 1/2 tsp fine sea salt
- 65g butter softened (1/4 cup)
- 95g granulated sugar (1/2 cup)
- 50g soft dark brown sugar (1/4 cup, firmly packed)
- 180g smooth peanut butter (1 cup)
- 1 large free range egg
- 1 tsp vanilla extract
- 240ml milk (1 cup milk)
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Set aside.
- Whisk the flour, baking powder and salt together in a bowl. Set aside.
- Cream the butter and both sugars together until combined. Add the peanut butter and mix well together. Beat in the egg and vanilla. Add the flour mixture, alternately with the milk, making three dry and two wet additions. Spoon into the prepared loaf tin.
- Bake in the preheated oven for 50 to 60 minutes, until well risen and a toothpick inserted in the centre comes out clean. The top should spring back when lightly touched.
- Cool in the tin for 10 minutes prior to tipping out onto a wire rack to finish cooling completely. Store in an airtight container.
The results were . . . I liked the toasted one, but it was not my favourite . . . the sugar free chocolate spread was very good. My very favourite however . . . . was the one with strawberry jam! Yes, you can take the North American out of North America, but you can't take the North America out of the North American. My veins flow with peanut butter and jam! Yummity yummity yum yum yum!
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