The Peanut Butter Bread recipe calls for few ingredients and simple instructions, yielding a delightful loaf in about an hour. Originating from the Great Depression Era, it carries a rich history. With its moist crumb, intense peanut butter flavor, and delightful crunch, few quick breads rival this classic favorite.
1 cup chunky peanut butter (250 g) room temperature
1 egg (large)
1 teaspoonvanilla extract (5 g)
¼ cup peanuts (roasted) (32 g) for garnishing
Instructions
Preheat the oven to 350 F. Spray the baking nonstick spray to a 9 x 5 x 3-inch loaf pan and line with parchment paper in the bottom.
In a large bowl sift together all-purpose flour, sugar, baking powder, baking soda and salt. Whisk and set aside.
In another large bowl using an electric mixer beat the butter with peanut butter, egg and vanilla until fluffy and creamy.
Add in the sour cream and mix until combined.
Add the flour mixture and fold until mixed together.
Pour the batter into the pan. Sprinkle the peanuts on the top before putting the pan in the middle rack of the oven.
Bake for an hour or until a toothpick inserted into the center comes out clean with a few crumbs.
Let the peanut butter loaf cool in the pan for 10 minutes before transferring it to a wire rack.
Notes
Thick Batter: The batter for this peanut butter quick bread may appear thick, but there's no need to worry. Once baked, it will yield perfect results, so trust the process and enjoy the delicious outcome.
Prevent excessive browning during baking. To prevent excessive browning while baking, closely monitor oven temperature. Around 40 minutes, check bread color, if top is getting too dark, loosely cover with foil. Avoid tight wrapping to prevent foil from sticking to bread surface.