PEANUT BUTTER LOAF
Simple to make and very moist. My hubby likes to slice and toast it.
Provided by LOVESTOCOOK
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
- Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan.
- Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 33.9 g, Cholesterol 22.2 mg, Fat 5.3 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1.2 g, Sodium 318 mg, Sugar 16.2 g
PEANUT BUTTER LOAF
A no-bake dessert mix makes this peanut butter and chocolate treat easy to make. Layered in a loaf pan, the dessert is frozen and cut into slices.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Place Topping Pouch in large bowl of boiling water; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix and margarine in medium bowl until crumbs are evenly moistened. Press half of the crumbs firmly onto bottom of prepared pan; reserve remaining crumbs.
- Pour cold milk into medium bowl. Add Filling Mix and Peanut Butter. Beat with electric mixer on low speed until blended. Beat on high speed 3 min. (Do not underbeat.) Spoon half of the filling mixture over crust in pan. Remove topping pouch from water. Shake vigorously 1 min. or until topping is no longer lumpy. Squeeze half of the topping over filling in pan. Repeat layers of remaining crumbs, filling and topping.
- Freeze 4 hours or overnight. To serve, lift dessert from pan using foil handles; remove foil. Let dessert stand at room temperature 10 min. before serving for easier slicing.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER AND BOLOGNA SANDWICH
Make and share this Peanut Butter and Bologna Sandwich recipe from Food.com.
Provided by singmeasleep
Categories Lunch/Snacks
Time 5m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Put 1 TB (or more) of peanut butter on each slice of bread.
- Add bologna to one slice of bread.
- Squirt on as much mustard as you desire.
- Top with second slice of bread.
- Enjoy!
PEANUT BUTTER SANDWICH LOAF
Never enough peanut butter? Try this bread for your next peanut butter and jelly sandwich.
Provided by Allrecipes Member
Categories Quick Bread
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray.
- Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan.
- Bake for 50 to 55 minutes. Cool before slicing.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 25.8 g, Cholesterol 17.1 mg, Fat 9.1 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 2.1 g, Sodium 315.2 mg, Sugar 8.1 g
PEANUT BUTTER SANDWICH LOAF
Never enough peanut butter? Try this bread for your next peanut butter and jelly sandwich.
Provided by Allrecipes Member
Categories Quick Bread
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray.
- Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan.
- Bake for 50 to 55 minutes. Cool before slicing.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 25.8 g, Cholesterol 17.1 mg, Fat 9.1 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 2.1 g, Sodium 315.2 mg, Sugar 8.1 g
PEANUT BUTTER & BANANA LOAF
From Metropolitan Cookbook 1964...I love old cookbooks! I love the combination of peanut butter and bananas in this quick bread. (Edited to adjust the baking times to 35-45 minutes and not the original 1 hour. My oven it takes almost a complete 45 minutes where reviewers are baked in 35 minutes. Just check after 35 minutes so it does not get overbaked!)
Provided by HokiesMom
Categories Quick Breads
Time 50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift together the flour, baking powder, salt and baking soda and set aside.
- Cream together the shortening and peanut butter; then add the sugar gradually while creaming -- continue to cream until light a fluffy.
- Add eggs and beat well.
- Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread.
- Spoon batter into well greased loaf pan 8x4x3.
- Bake for 35-45 minutes or until pick inserted in the center comes out clean.
Nutrition Facts : Calories 293.2, Fat 14.8, SaturatedFat 3, Cholesterol 31, Sodium 274.6, Carbohydrate 35.5, Fiber 2.5, Sugar 16.1, Protein 7.1
PEANUT BUTTER BREAD
This loaf is great for peanut butter and jelly sandwiches, or toast topped with honey. Great for kids and adults alike.
Provided by PalatablePastime
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Place ingredients in machine in the order suggested by the manufacturer.
- Operate machine on regular setting for 1-1/2 pound loaf.
- This recipe can also be made with rapid or delayed time bake cycles.
Nutrition Facts : Calories 2358.5, Fat 69.3, SaturatedFat 14.2, Sodium 1790.7, Carbohydrate 368.6, Fiber 20, Sugar 66.3, Protein 74.4
PEANUT BUTTER SANDWICH LOAF
Never enough peanut butter? Try this bread for your next peanut butter and jelly sandwich.
Provided by Allrecipes Member
Categories Quick Bread
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray.
- Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan.
- Bake for 50 to 55 minutes. Cool before slicing.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 25.8 g, Cholesterol 17.1 mg, Fat 9.1 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 2.1 g, Sodium 315.2 mg, Sugar 8.1 g
PEANUT BUTTER SANDWICH LOAF
Never enough peanut butter? Try this bread for your next peanut butter and jelly sandwich.
Provided by Allrecipes Member
Categories Quick Bread
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degree F (175 degrees C). Coat a 9 x 5 inch loaf pan with vegetable cooking spray.
- Combine flour, baking powder, salt, and sugar in a bowl. Add the peanut butter, and mix in with a pastry blender. Add milk to beaten egg, and pour this mixture into the flour mixture. Stir until thoroughly combined; do not beat. Spread batter into prepared pan.
- Bake for 50 to 55 minutes. Cool before slicing.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 25.8 g, Cholesterol 17.1 mg, Fat 9.1 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 2.1 g, Sodium 315.2 mg, Sugar 8.1 g
PEANUT LOAF
Tasty and peanutty and I don't have to take out my mixer for this so it's a bit quicker and easier. Recipe is from a Junior League cookbook.
Provided by Hey Jude
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°, grease a 9-inch loaf pan.
- Spread 3 tablespoons of the butter over the bottom of the pan; cover with 1/4 cup brown sugar and chopped peanuts.
- Whisk the flour, soda, baking powder, and salt together.
- Melt the remaining 2 tablespoons of butter with the peanut butter.
- Beat the egg until frothy and beat in the 1 cup brown sugar gradually; stir in the peanut butter mixture and the buttermilk.
- Mix this liquid mixture with the dry ingredients but do not beat; pour the batter over the brown sugar topping and bake 1 hour.
- Cool in the pan 10 minutes, then invert on a rack.
Nutrition Facts : Calories 3645.7, Fat 155.2, SaturatedFat 53, Cholesterol 373.9, Sodium 2788.4, Carbohydrate 501.5, Fiber 21.1, Sugar 286.2, Protein 86.5
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