It's what's for breakfast...and lunch...and afternoon snack - peanut butter bread slathered in jam, it will remind you of your very best school lunch, or a late night pantry raid, or your favorite movie as a kid...didn't everyone eat peanut butter while watching Chitty Bang Bang as a kid?!?
It's bread and just like bread, it's better with a little butter or jam on top (or both!) I love it with raspberry or strawberry jam but honey is good, too! This bread has a dense crumb and slices nicely with a serrated knife - and it toasts up like a dream!
Slice above has some butter on it...just enough to make one do a short but sweet happy dance.
Peanut Butter Bread - Adapted From Women's City Club Cookbook, 1935
(The adaptations I made to this recipe were to add in the size baking pan and the temperature of the oven and the length of time bread is baked...just a few things they saw fit not to mention in 1935 - I guess they just assumed everyone KNEW how to bake peanut butter bread!)
1 cup peanut butter
1/3 cup sugar
1 cup milk
4 teaspoons baking powder
1/4 cup melted butter
3 cups flour
1 teaspoon salt
Preheat oven to 300 degrees. Cream peanut butter and sugar together in the bowl of an electric mixer or by hand. Stir in milk, egg and melted butter. In a small bowl combine flour, baking powder and salt and mix well with a whisk. Pour dry ingredients into wet ingredients and mix to combine. Dough will be thick. Spoon into a greased 10x4x4-inch loaf pan. Bake for 55 to 60 minutes at 300 degrees. Remove from oven to rack and let cool in pan ten minutes, then remove from pan and allow to cool completely before slicing. Serve with butter and your favorite jam. Makes 1 loaf.