the chocolate peanut butter gallery

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Peanut Butter Bread

April 18th, 2009

Peanut Butter Bread

After finding this post on Tastespotting, I knew that I couldn’t go on without knowing what on earth Peanut Butter Bread tasted like. I had to make some! One of my cookbooks – the Tate’s Bake Shop Cookbook – happened to have a recipe for it.

I can now rest assured with the newfound knowledge that Peanut Butter bread is yummy! It had a nice density and wasn’t too sweet, which made it perfect for both breakfast and dessert. The texture was a little more crumbly than I would have liked, as it fell apart easily and was a little messy to eat. The crust, however was perfect; the slight caramelization added great flavor to the loaf.

Peanut Butter Bread

I expected the peanut butter flavor to be really strong since there was a whole cup of peanut butter in this loaf. It was definitely present, but not overwhelming. I’d definitely make this again but might try adding even more peanut butter and maybe more egg so that it will hold together better. Do you think that would work? I’m always a little hesitant when it comes to messing with bread recipes, even if this is a quick bread.

It’s tasty on it’s own, but you can also make a little sandwich filled with fluff and chocolate chips and let it sit so that the bread can absorb the marshmallow a little. Mmmm. For breakfast, it was perfect when heated slightly and topped with butter.

If you’re not up for changing the recipe as I’ve mentioned above, this was tasty as is and you should absolutely try it if you’ve never had peanut butter bread before. The curiosity was too much for me to handle!

Buy the Tate’s Bake Shop Cookbook at Amazon! Recipe after the break.

Peanut Butter Bread
from Tate’s Bakeshop Cookbook
Yield: 1 9-inch loaf

Ingredients

2 cups all-purpose flour
1 T baking powder
1/2 tsp salt
1/4 cup salted butter, softened to room temp
1/2 cup sugar
1/4 cup firmly packed brown sugar
1 cup creamy peanut butter
1 large egg
1 tsp vanilla
1 cup milk

Directions

1. Preheat the oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan and set aside.

2. In a small bowl, combine the flour, baking powder, and salt. Set aside.

3. Cream the butter and sugars till they are combined. Add the peanut butter and mix it in. Add the egg and vanilla. Scrape down the sides of the bowl and mix again. Add the flour mixture. Blend until combined. The mixture will be dry. Slowly pour in the milk and mix well.

4. Spoon the batter into the prepared loaf pan. Bake it for 50 minutes or until the center springs back when pressed with a fingertip. Cool the loaf for 10 minutes in the pan and remove the bread from the pan to a cooling rack to cool completely.

5 responses so far:

  • I say go for it–add more egg and PB…I think only “yumminess” could result. This bread looks fabulous. I could eat this anytime. PB is sooo versatile. Mmm, I may have to go make this right now :)

    by ElyseApr 18, 2009 at 4:14 pm
  • Oh my, I had never known peanut butter bread existed until this post! But know I see it, how could I not have? It looks so delicious! Thank you for sharing the recipe, I will definitely book mark it to try!

    by apparentlyjessyApr 18, 2009 at 8:21 pm
  • Thanks for the link! This is one of my favorite treats when it is slathered with butter and along side a hot cup of coffee.

    Time to make a couple loaves to store in the freezer for emergencies.

    Long live peanut butter!

    by EAT!Apr 20, 2009 at 7:21 pm
  • The recipe at “dinners for a year” is slightly different than Tate’s, does have more egg and after inadvertently making both – I can say it produces a breadier bread.

    I wonder if I could make all my sandwiches on this…

    by DortzeJun 4, 2009 at 4:12 am
  • banana + peanut butter = i love!!

    by u8mypinkcookiesJun 16, 2010 at 8:46 pm

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