By Paul Scally
Peanut Butter Bread
6 steps
Prep:10minCook:1h
This Peanut Butter Bread is inspired by the 1932 Great Depression Peanut Butter Bread. It's full of peanut butter flavor, without being too sweet. It's perfect for breakfast, and goes well with some yogurt, peanut butter, or jam on top of it. I cut down the sugar and replaced it with honey, as well as swapped to whole wheat flour. I'm sure you'll enjoy this healthier quick bread.
Updated at: Wed, 11 Dec 2024 01:01:57 GMT
Nutrition balance score
Great
Glycemic Index
65
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories98.1 kcal (5%)
Total Fat4 g (6%)
Carbs14.1 g (5%)
Sugars2.3 g (3%)
Protein3.2 g (6%)
Sodium139.7 mg (7%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
In a large bowl, combine together the flour, salt, and baking powder with a whisk
whole wheat flour250g
salt¼ tsp
baking powder16gStep 2
Add in the peanut butter and honey, and combine with your fingers. It should have the consistency of wet sand
natural peanut butter½ cup
honey42gStep 3
Finally, using a spatula, mix in the milk
unsweetened vanilla almond milk1 ⅓ cupStep 4
Add to a greased loaf pan, and score down the center with a butter knife or your spatula
Step 5
Bake at 325F for about an hour. A toothpick should come out clean. Allow to cool before turning onto a cooling rack
Step 6
Only slice when fully cooled
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