Peanut Butter Bread

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line an 8x4-inch loaf pan with parchment paper.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.

3. 3

   In a bowl, whisk milk, 3/4 cup peanut butter, eggs, and honey until well combined (a few small flecks of peanut butter are fine).

4. 4

   Pour the milk mixture into the flour mixture and stir just until combined. Transfer the batter to the prepared loaf pan.

5. 5

   Place the remaining 2 tablespoons peanut butter in a small heatproof bowl. Microwave on High until just melted, about 20 seconds.

6. 6

   Drizzle the melted peanut butter over the batter. Using a small knife or toothpick, gently swirl the peanut butter into the batter.

7. 7

   Bake until a toothpick inserted in the center comes out mostly clean, 50 to 60 minutes. Tent with foil for the last 10 minutes to prevent overbrowning. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.

8. 8

   Serve slices with jelly. Recipe developed by Barrett Heald.

• Calories 151.96 kcal Moderate
• Protein 3.77 g Low Source
• Carbs 31.24 g Moderate
• Total Fat 1.35 g Low Source
• Saturated Fat 0.59 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 32.22 mg Moderate
• Sodium 93.88 mg Low Source
• Fiber 0.7 g Low Source
• Sugar 14.86 g High
• Added Sugar 0.0 g Low Source
• Calcium 55.27 mg Low Source
• Iron 1.23 mg Low Source
• Potassium 25.24 mg Low Source
• Vitamin A 22.96 mcg_rae Low Source
• Vitamin C 0.01 mg Low Source
• Vitamin D 0.7 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten