Peanut Butter Bread

I love peanut butter on bread. It is one of my most frequent breakfasts and also a quick snack or supper fall back. So you can imagine my glee when I found this recipe for peanut butter bread! It is absolutely delicious with jam, and wonderful on its own, too. Reminiscent of a peanut butter cookie, but less likely to induce guilt when eating it for breakfast, this bread should make an appearance at your house, and soon!

Start by combining the flour, baking powder and salt in a small bowl,



then set aside. In a large mixing bowl, cream together the butter, sugar and brown sugar



until combined. Add the peanut butter



and mix it in, then add in the egg and vanilla. Slowly add the flour mixture, and mix until well combined, scraping down the sides of the bowl to incorporate everything. It will be very crumbly!

Now gradually add the milk, beating on low as you pour it in.



Beat until the batter is smooth, then spread it into a greased 9-inch loaf pan.



Bake for about 45-50 minutes until the top springs back when touched. Cool in the pan for 15 minutes, then remove to a wire rack to cool completely. Enjoy plain, or with your favorite jam!



Find more great ideas at It's A Keeper, Full Plate Thursday, Bake with Bizzy, Sweet Treats Thursday, Sweet Tooth Friday, Foodie Friday, Fusion Friday, Food on Fridays, Friday Food.

Peanut Butter Bread

2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 cup creamy peanut butter
1 egg
1 tsp. vanilla extract
1 cup milk

In a small bowl whisk together the flour, baking powder, and salt.

In a separate large mixing bowl beat the butter, sugar and brown sugar until combined. Mix in peanut butter. Mix in egg and vanilla, and scrape down the sides of the bowl. Add the flour mixture and beat on low until combined. (The batter will be very thick and crumbly.) Pour in the milk and beat on low until the batter is smooth.

Spoon batter into a greased 9-inch loaf pan and evenly spread it out. Bake at 350 for 50 minutes or until the center springs back when pressed with a fingertip. Cool in pan on a wire rack 15 minutes, then remove from the pan and cool completely. Makes 12 slices.

Recipe Source: Cinnamon Girl Recipes