Peanut Loaf Recipes

PEANUT BUTTER LOAF

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.

BANANA PEANUT BUTTER BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

PEANUT LOAF

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.

PEANUT BUTTER & BANANA LOAF

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.

PEANUT BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

PEANUT BUTTER AND JELLY LOAF CAKE RECIPE BY TASTY

Steps:

• For the sorbet, feel free to use store-bought, or make your own: Place the strawberries in a blender and puree until smooth. Strain the strawberry puree through a fine-mesh sieve into a bowl and discard the pips.
• Bloom the gelatin sheet by soaking it in a small bowl of cold water until softened, about 2 minutes.
• In a small saucepan over low heat, gently heat a small amount of the strained strawberry puree. Add the sugar, glucose, salt, and citric acid and whisk to combine.
• Next, gently squeeze the bloomed gelatin to remove any excess water. If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is over bloomed; discard the gelatin and start over. Once bloomed, add the gelatin to the pot and whisk until fully dissolved.
• Pour the heated strawberry mixture to the reserved strawberry puree and whisk to combine.
• Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but will keep in an airtight container in the freezer for up to 2 weeks.
• Make the peanut butter cream: In a stand mixer fitted with the paddle attachment, cream cream cheese on medium speed until fluffy. Add half of the peanut butter and beat to combine. Scrape down the bowl, then add the rest of the peanut butter and mix to incorporate. Add the powdered sugar in 2 additions, adding the salt to the final addition.
• Add the vanilla to half of the heavy cream. With the mixer on medium speed, stream the vanilla cream into the peanut butter mixture and whip until light and fluffy. Scrape down the sides of the bowl.
• In separate large bowl, whip the remaining heavy cream until it forms stiff peaks.
• Fold a large scoop of the whipped cream into the peanut butter mixture until fully combined, followed by the remaining whipped cream. Fold until light and fluffy.
• Assemble the loaf: Grease the loaf pan with nonstick spray and line with plastic wrap.
• Layer 4 slices of cinnamon raisin bread across the bottom of the pan in a single layer. Trim the edges if necessary to perfectly fill the entire base of the pan.
• Spread ¼ of the peanut butter cream, about 1 cup (240 g), into the pan and smooth out to create a flat, even layer. Place pan into the freezer to firm up, about 5 minutes.
• Once the peanut butter layer is set, spread half of the softened strawberry sorbet across in an even layer.
• Follow the sorbet with another cup of the peanut butter cream and layer in 4 more slices of cinnamon raisin bread, trimming to fit. Spread 1 cup of peanut butter cream over the bread and return to the freezer to let firm up, another 5 minutes.
• Once the peanut butter layer is set, spread the remaining softened strawberry sorbet across in an even layer, followed by the final cup of the peanut butter cream. Top the loaf with 4 more slices of cinnamon raisin bread in a single, seamless layer and return loaf to freezer and let set up completely, about 25 minutes.
• Remove the loaf from pan, peel off the plastic wrap, and slice to serve.
• Enjoy!