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I have enjoyed this quick and easy-to-make recipe since I was a child. It makes a hearty bread without an overpowering peanut butter flavor. It tastes great toasted with jelly, of course!
1/3 cup SB Chunky Peanut Butter
1/3 cup sugar
egg or egg replacer powder and water equivalent to 1 egg, whisked
1 cup almond milk
2 1/2 cups flour
4 tsp baking powder
1/2 tsp salt
Preheat the oven to 350 degrees F.
Cream together the SB Chunky Peanut Butter and the sugar.
Combine the egg replacer and almond milk.
In a large bowl, sift together the flour, baking powder and salt. Add the peanut butter mixture and the milk mixture to the flour mixture, stirring until combined. With your hands, gently fold the dough a few times to distribute the peanut butter throughout the batter. The dough will not be completely uniform in color; swirls of peanut butter are fine.
Scoop the batter into a greased loaf pan.
Bake for 50 minutes. Let the bread cool in the pan on a wire rack for 5 minutes and then remove from pan. Let the bread cool a few minutes more before slicing.
1 medium loaf