Prep 5 mins
Cook 1 hr
I found this recipe in a cookbook of old American magazine recipes. This bread is good spread with jam for breakfast or you could make a jam banana sandwich which is excellent. For those with a peanut allergy you can use another nut butter like almond.
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄3 cup sugar
- 1⁄2 cup peanut butter
- 1 1⁄2 cups skim milk
- Preheat oven to 350 degrees fahrenheit.
- sift first 4 ingredients together in bowl.
- add PB, mix well
- add milk, beat well.
- pour batter into a loaf tin.
- bake 1 hour or until a toothpick comes out clean.
This bread is so delicious, I cant wait to make it again. I baked it in muffin tins and made half the recipe ending up with 5 nicely sized muffins that were devoured very fast.
The bread is fluffy, almost spongy with an intense peanut butter taste and just a hint of sweetness, so perfect! I used buttermilk in place of milk as thats what I had on hand and also reduced the salt to just a pinch, but other than that stuck to your recipe and loved it. THANK YOU SO MUCH for sharing it here with us, nortocbaking101!
Made and reviewed for one of my babies during PAC Spring 2012.