PEANUT BUTTER BREAD
I posted this on several forums and everyone loved it.
Note: This bread has a very mild peanut butter taste - for a stronger peanut butter taste, add extra peanut butter, at least 1/2 cup more.
For a peanut butter/chocolate combination, add some semi-sweet chocolate chips.
INGREDIENTS:
1 1/2 cups sugar
1 cup peanut butter (creamy or chunky)
2 teaspoons vanilla extract
3 cups milk
4 1/2 cups flour
8 teaspoons baking powder (2 Tbsp plus 2 tsp)
1 teaspoon salt
1 egg
DIRECTIONS:
Preheat oven to 350 F (325 F for dark pans). Lightly grease two loaf pans.
In large mixer bowl, beat sugar, peanut butter and vanilla until light and fluffy. Blend in milk slowly, then add egg. Add dry ingredients and beat until smooth. Spread batter evenly in prepared pans, and bake 45-50 minutes, or until bread tests done with a toothpick. Let cool in pans 10 minutes, then turn loaves out and cool completely (top-sides up) on wire rack.
(Serving suggestion: Spread with jam).
Makes 2 loaves
I posted this on several forums and everyone loved it.
Note: This bread has a very mild peanut butter taste - for a stronger peanut butter taste, add extra peanut butter, at least 1/2 cup more.
For a peanut butter/chocolate combination, add some semi-sweet chocolate chips.
INGREDIENTS:
1 1/2 cups sugar
1 cup peanut butter (creamy or chunky)
2 teaspoons vanilla extract
3 cups milk
4 1/2 cups flour
8 teaspoons baking powder (2 Tbsp plus 2 tsp)
1 teaspoon salt
1 egg
DIRECTIONS:
Preheat oven to 350 F (325 F for dark pans). Lightly grease two loaf pans.
In large mixer bowl, beat sugar, peanut butter and vanilla until light and fluffy. Blend in milk slowly, then add egg. Add dry ingredients and beat until smooth. Spread batter evenly in prepared pans, and bake 45-50 minutes, or until bread tests done with a toothpick. Let cool in pans 10 minutes, then turn loaves out and cool completely (top-sides up) on wire rack.
(Serving suggestion: Spread with jam).
Makes 2 loaves