Prep 20 mins
Cook 1 hr
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!
- 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
- 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.
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!
I used whole wheat and Sucanat (a more natural form of brown sugar). I see now why they say to spread the butter on the bottom of the pan! I melted it and when I poured the batter over it, the peanuts all got shoved to the side. I think it got a little brown on the sides and top, but my DD was supposed to take it out of the oven and she just turned it off and left it in there, so I'm sure it cooked more. She liked it anyways! :) Would try again following directions better and using a little more peanut butter (all natural).
Oh Yummy! I am a big PB fan and this certainly gets my approval. Made the house smell lovely too. ZWT 3