I recently needed some PB&J sandwich bread and I didn’t feel like braving the situation at Meijer. So I hit the books and came up with this recipe.
This is Peanut Butter Bread!
AuthorRetroRuth
From Favorite Recipes of Isabella County's Best Cooks, From Readers of Isabella County Times News, 1937
Tested Recipe!
[cooked-sharing]
Cream sugar, egg and peanut butter, then add sifted baking powder and flour alternately with milk. Bake at 350 degrees for 50 to 60 minutes or until knife inserted in bread only has a trace of batter on it.
Ingredients
Directions
Cream sugar, egg and peanut butter, then add sifted baking powder and flour alternately with milk. Bake at 350 degrees for 50 to 60 minutes or until knife inserted in bread only has a trace of batter on it.
I didn’t get many prep photos of this recipe, because the kids are very involved in cooking these days and Tom is too busy with meetings to get pictures. But a couple of recipe notes were that I used whole milk in the recipe, and I estimated that “heaping” teaspoons worked out to 2 1/2 level teaspoons of baking powder. I also decided to bake my loaf at 350 degrees, because that is a pretty average temperature for a quick bread.
The mixing method used here was not like a normal quick bread, where you dump it all in, give it a quick couple of stirs and hope it isn’t too tough. The wet-dry back and forth was a cake mixing method, so I was worried that this was going to come out like a brick.
But this bread actually had a really good crumb and wasn’t overly tough. It had a couple of big bubbles here and there, but overall a great texture.
After a few hours of cooling, I yanked Tom out of the office and crammed a piece into his hand.
“This is really good.”
“Is it too sweet?”
“No, it is only slightly sweet. It isn’t dry, either. This needs to be eaten with coffee. Where is my coffee?”
But the tests weren’t done yet. Could I make sandwiches out of it?
The second day I was able to slice it pretty thin, which was a plus. I decided to start out with a very vintage cream cheese and jam sandwich.
Success!
Then I needed a tester. Tom was in an important meeting, so I gathered up the next best Clark.
“Yum! This is the best sandwich ever!”
The Verdict: Good Sandwich Bread
This was a great sandwich bread if your kids eat mostly PB&J and you are out of butter. It was moist and soft, but not so soft that it crumbled. The peanut butter flavor was good, and the bread was not overly sweet. It was excellent with chocolate peanut spread! Overall a great bread and I will be making this again!
The recipe called for 2-3 cups of peanut butter. Did the 2/3 cup of peanut butter work?
Yes! There are several times in this specific book that partial cups are referred to as 2-3 or 1-3 for 2/3 or 1/3. I’m thinking it was a printing issue?
I understand broke and hungry Americans during the Depression era used peanut butter instead of milk butter in many of their recipes.Butter was expensive. I saw one recipe that called for stuffing onion with bread crumbs and PB. It was supposed to be surprizingly good.
Sounds and looks delicious. I’m going to try it today with fat-free milk and using half whole wheat/half white flours. Might throw in an overripe banana, too.