Peanut Butter Bread
User Reviews
4.4
Peanut Butter Bread
Description
This Peanut Butter Bread recipe blends creamy peanut butter and honey into the batter, creating a sweet, nutty flavor throughout. The inclusion of buttermilk and eggs produces a moist and tender crumb, while leavening agents like baking powder and baking soda ensure proper rise and texture.
The dough is thick and easy to spread evenly into a greased loaf pan. Topping with chopped peanuts adds texture contrast with a crunchy finish after baking. The loaf is baked until a toothpick inserted in the center comes out clean, assuring thorough cooking.
After baking, the bread cools enough to slice cleanly and is often enjoyed as a breakfast bread or snack, pairing well with spreads or on its own.
If buttermilk is unavailable, a milk and vinegar substitute works well without affecting the flavor significantly. Alternatives like light corn syrup can replace honey if desired.
Ingredients
- 3/4 cup peanut butter
- 2/3 cup honey
- 2 egg
- 1 cup buttermilk
- 1 3/4 cup flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup peanuts roughly chopped
Instructions
- Preheat the oven to 325 F and grease a 9 x 5 in loaf pan with cooking spray.
- In a large bowl combine the peanut butter and honey. Stir to blend the two ingredients together with a wooden spoon. It will take a little mixing, but the ingredients should mix and become smooth.
- Add the eggs and butter milk and stir to completely combine the wet ingredients.
- In another bowl combine the flour, baking powder, baking soda and salt and stir.
- Pour the dry ingredients into the peanut butter mixture and stir until just combined. Don't over mix. Stir until there are no streaks of flour left in the batter.
- The batter will be thick. Spoon it into the loaf pan, distributing it evenly. Scatter the peanuts on top of the bread.
- Bake at 325 F for 55-65 minutes, until a toothpick or a knife inserted in the center comes out clean.
- Cool on a rack for 10 minutes then take the loaf out of the pan. Cool completely before slicing.
Notes
- If buttermilk is not available, combine 1 cup milk with 1 tablespoon vinegar and let sit for 2 minutes before using.
- Light corn syrup may be used in place of honey as a sweetener.
- The recipe has not been tested with maple syrup instead of honey, but it may be a suitable substitute.
- Allow the loaf to cool completely before slicing for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 278kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 29mg | 10% |
| Sodium | 343mg | 14% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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