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Peanut Butter Bread



This is a recipe that I have had my eye on for a long time.  I adore peanut butter in any way shape or form.  I do like the creamy style slightly more than the crunchy, but if it's peanut butter I am all for it!


The original recipe comes from a baking book I have had for a while, entitled Tate's Bake Shop Cookbook, by Kathleen King.  I have had it since before we moved back here to Chester and I am ashamed to say this is the first time I have used it!



As a part of my efforts to downsize around here I have been going through all of my cookery books and trying to decide which ones to keep and which ones not to keep.  If they are books I have used a lot, they stay  . . . . naturally.


But if they are not books which I have used, I am having to do some serious thinking as to whether it is worth keeping them or not.  I want to have at least 10 recipes per book, if not more, that I have cooked or am interested in cooking.


This one looks somewhat promising, especially after baking this loaf and seeing how lovely it turned out.


A simple quick bread with lovely rich peanut butter flavours.  Easy to make.  It did take me sightly longer to bake, but I am not sure if that is because of where I live, or because my oven isn't working properly.  (Yes, still!)


She recommended serving it toasted and spread with jam.  I decided to try it first as little sandwiches  . . .  one with strawberry jam, and another with a sugar free chocolate spread I have here in the house.


Both looked very good . . . .


I also cut a thin slice and toasted it in the toaster  . . .  until the edges were crisp and golden . . .


That slice I spread lightly with salted butter  . . . . 



Then I sat down with a finger of each and a cup of Peanut Hottie Hot Chocolate to try them out . . .


I know . . .  its a tough job, but somebody has to do it!

Peanut Butter Bread


Yield: 1 9-inch loaf
Author:
Lovely loaf with a rich peanut butter flavour.  Eat it plain, toasted, as little jam  or nutella sandwiches or for dessert with ice cream and chocolate sauce!

ingredients:

  • 280g plain flour (2 cups)
  • 1 TBS Baking Powder
  • 1/2 tsp fine sea salt
  • 65g butter softened (1/4 cup)
  • 95g granulated sugar (1/2 cup)
  • 50g soft dark brown sugar (1/4 cup, firmly packed)
  • 180g smooth peanut butter (1 cup)
  • 1 large free range egg
  • 1 tsp vanilla extract
  • 240ml milk (1 cup milk)

instructions:

  1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 X 5 X 3 inch loaf tin.  Set aside.
  2. Whisk the flour, baking powder and salt together in a bowl.  Set aside.
  3. Cream the butter and both sugars together until combined.  Add the peanut butter and mix well together.  Beat in the egg and vanilla.  Add the flour mixture, alternately with the milk, making three dry and two wet additions.  Spoon into the prepared loaf tin.
  4. Bake in the preheated oven for 50 to 60 minutes, until well risen and a toothpick inserted in the centre comes out clean.  The top should spring back when lightly touched.
  5. Cool in the tin for 10 minutes prior to tipping out onto a wire rack to finish cooling completely.  Store in an airtight container. 
Created using The Recipes Generator



The results were  . . .  I liked the toasted one, but it was not my favourite . . .  the sugar free chocolate spread was very good. My very favourite however  . . . . was the one with strawberry jam!  Yes, you can take the North American out of North America, but you can't take the North America out of the North American.  My veins flow with peanut butter and jam!  Yummity yummity yum yum yum! 



QuickEdit
Marie Rayner
10 Comments
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10 comments:

  1. Have to say this looks like a keeper for me. About every 2-3 months I have to fill my FIL's freezer with goodies to fill his sweet tooth. After all these years it has become a JOB not a joy to do. He says he'll eat anything coming for the depression era but push comes to shove he only wants the same thing over and over again. I have to say he's going to be surprised when he slices this one but I think he will love it.

    ReplyDelete
    Replies
    1. Its really good, but not overly sweet, which is why you can enjoy it with sweet add-ons like jam or chocolate spread! You are very good to do what you do for your FIL! He's a very lucky man! xoxo

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  2. Replies
    1. Its even better a day later! So many of these things are Monique! xoxo

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  3. Marie,
    Having friends to the house for dinner on Saturday and plan on serving this with a scoop of vanilla ice cream and a bit of chocolate sauce. It sounds absolutely wonderful!
    Thank you!!!
    Also wanted to tell you I just finished re-reading your cookbook, "The English Kitchen", and discovered several recipes my mother and grandmother used to make in New England! One in particular jumped out - Lamb Samosa Hash. My mother used to call it Lamb Syrian, and she made it on Monday whenever we had a roast leg of lamb for Sunday dinner. She would serve it over mashed potatoes or occassionally over rice. I always liked it more than the roast! (A bit like enjoying a turkey sandwich over a roasted turkey dinner!).
    Most importantly, I wanted to let you know how much I enjoy your emails, website and cookbook. Your posts never cease to bring a smile to my face and make me want to get cracking in the kitchen!
    All the best to you,
    Deb

    ReplyDelete
    Replies
    1. Thanks so uch for your lovely comment Deb! You really made my day, my week, my year! It makes me so happy when I know people are enjoying my book. I hope that your guests enjoy your dessert. Might I suggest you also serve some warmed raspberry or strawberry jam so that they can make sundaes? Just a thought! xoxo

      Delete
    2. You bring so much joy to my life, Marie! Sorry it took so long to let you know! Funny you should mention warmed jam...I had that thought later in the day. PB&J for dessert it is! LOL
      Hope your day is wonderful, Marie!

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    3. Once again thanks so much Deb! I am just happy you messaged eventually! You really made my day! xoxo

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