Peanut Butter Bread
April 18, 2009
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.
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!
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from Tate's Bakeshop Cookbook
Yield: 1 9-inch loaf
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
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.