1927 Peanut Butter Bread
1
Person talking
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.
- Ready In:
- 1hr 5mins
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 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
directions
- 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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@nortocbaking101
Contributor
@nortocbaking101
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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.<br/>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!<br/>Made and reviewed for one of my babies during PAC Spring 2012.Reply
-
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.<br/>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!<br/>Made and reviewed for one of my babies during PAC Spring 2012.Reply
-
Reply
-
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.
