PEANUT BUTTERRRRR. Whether for dipping baby carrots, on a warm piece of toast, or eaten straight off the spoon, peanut butter is pretty satisfying stuff. This recipe was inspired by an urge to combine peanut butter and toast/bread in a relatively healthy, breakfast-appropriate way. And man is the aroma of peanut butter baking glorious. Even hours later as I re-entered my dorm room, the lingering aroma was like a warm hug. Packed with peanut-y protein yet fluffy with a tender crumb, this breakfast bread is another in a growing arsenal (see here, here, and here) that I’m quite proud of!
Peanut Butter Breakfast Bread
Makes 1 loaf
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup creamy peanut butter
- ⅓ cup sugar
- 1 egg, room temp
- 1 tsp vanilla extract
- 1 cup milk, warm
- ¼ cup dried cranberries (optional)
- Preheat oven to 350°F.
- Mix together flours, baking powder, and salt.
- In a separate, large bowl, mix together peanut butter, sugar, egg, and vanilla. In four portions, whisk in the warm milk.
- Also in portions, whisk the flour mixture into the wet mixture till just combined. (Optionally, fold in dried cranberries with a spatula.)
- Pour batter into an oiled loaf pan and bake for 40 minutes or till bread passes the toothpick test.