Total Time
1hr
Prep 10 mins
Cook 50 mins

From Peanut Butter Cookbook, 101 Recipes with Peanut Butter, by CQ Products, ISBN-13: 978-1-56383-160-7

Directions

  1. Sift flour, soda, and salt together.
  2. Cream brown sugar and peanut butter.
  3. Add well beaten egg and stir in flavoring.
  4. Add flour mixture alternatively with buttermilk and blend well.
  5. Bake in a greased loaf pan at 350 for 50 minutes.
  6. Cool to lukewarm before slicing.
  7. Note: When I made this, I halved the recipe and it baked in 30 minutes. I also omitted the sifting.
Most Helpful

I subbed 3/4 of the all-purpose flour for bread flour, and used maple syrup instead of flavour. Turned out really well, and simple to make!

kitsunami January 04, 2014

I made this as 6 jumbo muffins instead of a loaf, so my rating is based on that. These had a nice "crunchy" outer layer and were very soft and moist inside. And a great peanut butter flavor. I used 1/2 cup Splenda and 1/2 cup brown sugar, and used egg substitute. Also used 1 cup white flour and 3/4 cup whole wheat pastry flour. The muffins baked in 20 minutes. Made for Fall 2008 PAC.

Outta Here October 15, 2008