Peanut Butter Bread from Kristal Serna, Fine Artist

Peanut Butter Bread

One of the things I like to do when I'm not painting is bake bread. Today I made peanut butter bread for the first time, and it came out great! It's a quick bread so there's no yeast involved, just baking powder.

I made this to use up some cashew milk on hand. I had bought it to try in my coffee but didn't care for it. So I thought maybe the flavor would blend well with the peanut butter, and it did. 

The bread tastes really mellow and peanut buttery but not too sweet and it has a nice soft, dense texture kind of like banana bread. I'm looking forward to trying it toasted with some honey for breakfast.

Peanut Butter Bread

1 cup cashew milk (or regular milk)
2 large eggs
2/3 cup sugar
1 cup natural crunchy peanut butter (could probably use the regular kind, like Skippy, but I haven't tried it)
1 tsp salt
1 tbl baking powder
1-3/4 cup all-purpose flour

1. Preheat oven to 350.

2. Grease and flour a loaf pan.

3. Mix dry ingredients in large bowl.

4. Mix wet ingredients together, and add to dry ingredients. Mix until smooth.

5. Pour batter into pan and bake for 50-60 minutes. I bake mine until the interior registers 200 degrees with a digital food thermometer. (You can also use the toothpick method, but that never seems to work for me.)


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