Peanut Butter Bread
This old-fashioned peanut butter bread comes straight from my grandma’s 1940s recipe book and turns a few simple ingredients into something surprisingly delicious. Peanut butter, milk, sugar, and flour bake into a soft, tender loaf with a warm nutty flavor and just a hint of sweetness. It’s rich, comforting, and especially good warm with a little butter or jam spread over the top.
Servings 12
Equipment
- 1 Loaf Pan
Ingredients
- 2 Cups Flour
- 4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- ½ Cup Sugar
- 1 Cup Milk
- ⅔ Cup Peanut Butter
Instructions
- Preheat oven to 420 degrees.
- Grease a loaf pan, set aside
- Sift flour, baking powder, and salt in medium bowl. If you don't have a sifter, use a whisk.
- Stir in sugar.
- Add peanut butter, working it into the dry ingredients with your fingers.
- Once thoroughly combined, add milk. Stir lightly, but thoroughly.
- Pour into greased loaf pan.
- Bake at 420 degrees for 30-35 minutes.
- Yield: 1 loaf
Notes
Helpful Tips
- Measure the Flour Carefully: Too much flour can make the bread dense. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Don’t Overmix the Batter: Once you add the milk, stir just until everything comes together. Overmixing can make quick breads tougher instead of tender.
- Grease the Pan Well: Peanut butter breads can stick a little, so make sure your loaf pan is well greased. You can also line it with parchment paper for easy removal.
- Check for Doneness Early: Ovens vary, so start checking around the 30-minute mark. A toothpick inserted in the center should come out clean or with just a few crumbs.
- Let the Bread Cool Before Slicing: It’s tempting to cut into it right away, but letting the loaf cool helps it set up and slice more neatly.