Recipe by PanNan
This recipe is from the Culinary Arts Institute Encyclopedic Cookbook of 1950. It was posted in a thread about old vintage cookbooks. Next to the recipe is a black and white photograph of the bread and a description that reads: Youngsters sing with all their might. Hooray! It's peanut-butter bread tonite. This recipe belongs in the Southern region - the home of Georgia peanuts!
Top Review by Kikimony
Tasted like a soft peanut butter cookie, but not as strong. We really enjoyed this bread! I think next time I will add a little vanilla and maybe a tad bit more peanut butter for a slightly stronger taste. Thanks for a great recipe!
- 2 tablespoons butter
- 4 tablespoons brown sugar
- peanuts (enough to coat bottom of loaf pan in single layer)
- 1 tablespoon water
- 1 egg
- 1 cup brown sugar
- 2 tablespoons peanut butter
- 2 tablespoons melted butter
- 1 cup buttermilk
- 2 cups sifted flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
Directions See How It's Made
- Topping: Spread butter on bottom of loaf pan.
- Cover evenly with sugar and peanuts.
- Sprinkle water over mixture.
- Cover with batter.
- Batter: Beat egg.
- Add sugar gradually, beating it inches.
- Stir in peanut butter and melted butter.
- Add milk.
- Sift together flour, soda, baking powder and salt.
- Add egg mixture, stirring in until well-blended.
- Bake in moderate oven (350) 1 hour.