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

Ingredients

• 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)

Directions

1. Preheat oven to 350°F.
2. Mix together flours, baking powder, and salt.
3. In a separate, large bowl, mix together peanut butter, sugar, egg, and vanilla. In four portions, whisk in the warm milk.
4. Also in portions, whisk the flour mixture into the wet mixture till just combined. (Optionally, fold in dried cranberries with a spatula.)
5. Pour batter into an oiled loaf pan and bake for 40 minutes or till bread passes the toothpick test.