Great eaten on it's own fresh from the oven - or with a filling ... or even toasted - this recipe for Peanut Butter bread is a winner all round !This peanut butter bread is more like a cake-y bread than a bread, if you know what I mean ! I’ve been making it recently to put in my daughter’s school lunchbox – she likes it plain but you could also add fillings such as jam or cheese. It’s also great toasted for breakfast !
Peanut Butter Bread (from ‘Cook and Enjoy It’ by S.J.A. de Villers)
500 ml (2 cups) Cake Flour, sifted
125 ml (1/2 cups) Sugar
10 ml (2 tsps) Baking Powder
5 ml (1 tsp) Salt
190 ml (3/4 cup) Smooth Peanut Butter*
1 Egg, well beaten
190 – 250 ml (3/4 to 1 cup) Milk
Preheat the oven to 180’C/350'F/Gas Mark 4 and grease a small loaf tin in advance. Sift together the flour, sugar, baking powder and salt. Blend the peanut butter with the dry ingredients using a fork. Blend in the egg, still using a fork. Add the milk, mix well and turn the mixture into the tin. Bake for 50 to 60 minutes. Slice and butter.
Peanut Butter Bread (from ‘Cook and Enjoy It’ by S.J.A. de Villers)
500 ml (2 cups) Cake Flour, sifted
125 ml (1/2 cups) Sugar
10 ml (2 tsps) Baking Powder
5 ml (1 tsp) Salt
190 ml (3/4 cup) Smooth Peanut Butter*
1 Egg, well beaten
190 – 250 ml (3/4 to 1 cup) Milk
Preheat the oven to 180’C/350'F/Gas Mark 4 and grease a small loaf tin in advance. Sift together the flour, sugar, baking powder and salt. Blend the peanut butter with the dry ingredients using a fork. Blend in the egg, still using a fork. Add the milk, mix well and turn the mixture into the tin. Bake for 50 to 60 minutes. Slice and butter.
* I used crunchy Peanut Butter along with a large handful of roughly chopped peanuts
