This recipe hardly needs an introduction. Especially if you’re a peanut butter connoisseur. Or even if you’re just a plain old peanut butter lover.
It’s a bread. Infused with copious amounts of peanut butter. That is all.
Tee-hee. I would never leave you hanging like that!
I needed a way to celebrate the homemade grape jelly I made. Something a little lot more special than plain old sliced bread. Because in all honesty the grape jelly I made for the very first time with my very own two talented hands is some of the best stuff in the entire world.
(Not to brag, but I am bursting with joy over successfully making my own jelly for the second time that is far and away better than any of that highly-processed, high-fructose laden stuff they try to pass off on you in the market and I had to tell someone!)
No more walking away from the jelly aisle empty-handed, forcing me to eat peanut butter sandwiches with butter on them instead of jelly like my Grandma taught me. Bless her heart.
This is exactly like eating a spoonful of peanut butter. Or a peanut butter sandwich. It sticks to the roof of your mouth. Have milk handy! And jelly helps too! Especially when it’s homemade. Did I tell you it’s the best stuff on the face of the planet? The two together are over the moon!
Sweet, fluffy peanut butter bread!
- Preheat oven to 350° F. Grease a standard-sized loaf pan and set it aside.
- In a small bowl whisk the flour, baking powder, and salt together.
- In a separate large mixing bowl beat butter and sugars on low speed 2 minutes, Beat in peanut butter then egg and vanilla, scraping down sides of bowl.
- Add flour mixture and beat on low until combined, the batter will be very thick and crumbly. Pour in milk and beat on low until batter is smooth.
- Add batter to loaf pan and evenly spread it out. Bake for 50 minutes or until the center springs back when pressed with a fingertip.
- Cool in pan on wire rack 15 minutes, remove from pan and cool completely.
Adapted from Tate's Bake Shop