PEANUT BUTTER BREAD
Slices of this yummy peanut butter bread are great spread with grape jelly. Kids will ask for it along with a big glass of milk for an after-school snack. -Linda Muir, Big Lake, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.
Nutrition Facts : Calories 212 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 1g fiber), Protein 7g protein.
PEANUT BUTTER LOAF
A no-bake dessert mix makes this peanut butter and chocolate treat easy to make. Layered in a loaf pan, the dessert is frozen and cut into slices.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Place Topping Pouch in large bowl of boiling water; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix and margarine in medium bowl until crumbs are evenly moistened. Press half of the crumbs firmly onto bottom of prepared pan; reserve remaining crumbs.
- Pour cold milk into medium bowl. Add Filling Mix and Peanut Butter. Beat with electric mixer on low speed until blended. Beat on high speed 3 min. (Do not underbeat.) Spoon half of the filling mixture over crust in pan. Remove topping pouch from water. Shake vigorously 1 min. or until topping is no longer lumpy. Squeeze half of the topping over filling in pan. Repeat layers of remaining crumbs, filling and topping.
- Freeze 4 hours or overnight. To serve, lift dessert from pan using foil handles; remove foil. Let dessert stand at room temperature 10 min. before serving for easier slicing.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PEANUT LOAF
Tasty and peanutty and I don't have to take out my mixer for this so it's a bit quicker and easier. Recipe is from a Junior League cookbook.
Provided by Hey Jude
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°, grease a 9-inch loaf pan.
- Spread 3 tablespoons of the butter over the bottom of the pan; cover with 1/4 cup brown sugar and chopped peanuts.
- Whisk the flour, soda, baking powder, and salt together.
- Melt the remaining 2 tablespoons of butter with the peanut butter.
- Beat the egg until frothy and beat in the 1 cup brown sugar gradually; stir in the peanut butter mixture and the buttermilk.
- Mix this liquid mixture with the dry ingredients but do not beat; pour the batter over the brown sugar topping and bake 1 hour.
- Cool in the pan 10 minutes, then invert on a rack.
Nutrition Facts : Calories 3645.7, Fat 155.2, SaturatedFat 53, Cholesterol 373.9, Sodium 2788.4, Carbohydrate 501.5, Fiber 21.1, Sugar 286.2, Protein 86.5
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