I came across a non-vegan version of this recipe in a vintage cookbook and decided I needed it in my life. And being that it’s a yeast-free bread, it was right up my alley. (My breadmaking skills leave much to be desired. I have this unfounded fear of working with yeast. Yes, I know…I need to get over that, pronto!)
As a child, I lived on peanut butter. Literally lived on it. I was that kid that skipped pizza and burgers for a PB sandwich (sans jelly- I was never a fan of anything jiggly). And as a teen, if I didn’t like what was being served for dinner, peanut butter came to my rescue.
Now I’m raising two peanut-butter loving daughters, so when I saw this recipe, I knew we had to try it.
I used dairy-free peanut butter chips to boost the peanut butter flavor. You can find dairy-free flavored chips, like white chocolate, peanut butter or butterscotch in most kosher grocery stores, or online. If you can’t find them, just add a little extra peanut butter.
I recommend baking this bread the night before so it’s ready first thing in the morning. The flavor gets better overnight and all you have to do when you get up is make a cup of coffee!
Peanut Butter Quick Bread
prep time: 5 minutes
bake time: 60 minutes
2 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons creamy peanut butter
1 1/3 cups unsweetened almond milk
Preheat oven to 325F. Grease a standard loaf tin.
Combine all ingredients in a bowl and mix just until a dough forms. Transfer to prepared tin and bake for 55-60 min or until a cake tester in the center comes out clean. Cool in pan for 10 min then transfer to a wire rack to cool completely.