When it comes to a peanut butter and jelly sandwich, there is little to improve upon. But I just made this loaf of peanut butter bread and I’m thinking YES! Yes to making a peanut butter and jelly sandwich with peanut butter bread. I sense an epic lunch in my belly today. I should just throw some peanut butter cookies in there too. Because there is no such thing as too much peanut butter!
Seriously though, I cannot believe that Jenna from Eat, Live, Run is allowing us to use this as sandwich bread. Especially since it’s a bit more dense than the typical sandwich bread. I’m not going dwell on that though because it is much to glorious to deny.
I was actually surprised at first when I saw crunchy instead of creamy peanut butter in the ingredient list, but after slicing into the bread I love the little flecks of peanuts! And the visibility of nuts triggers my brain to compute that what I’m about to eat as at least semi-healthy. Denial – it’s one of my strengths.
If you need more reason to bake this, it’s a quick bread and you probably have all the ingredients right now! (A perfect fit for my cut-back-on-grocery-bills goal.)
3/4 cup chunky peanut butter
1/2 cup sugar
1-1/2 cups milk
2 cups flour
1 tsp cinnamon
1 tsp salt
1 Tbsp baking powder
- Preheat oven to 350 degrees and grease a loaf pan well.
- Cream together the peanut butter and sugar until well combined. In another bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
- With the mixer running on low, slowly alternate between adding the milk and the dry ingredients. Mix until smooth.
- Pour batter into greased loaf pan and bake for one hour. Let cool in pan for 10 minutes before turning out on a wire rack and cooling completely.
Source: Eat, Live, Run