Wednesday, July 9, 2014

Peanut Butter Bread

Baked goods are probably the easiest items for freezing. You really can't screw them up and if you think you're just not ready yet to dive into freezer cooking, then I encourage you to start here. Whether it be cookies, muffins, waffles or bread, they're all nice to have made up ahead of time.

Loaves of quick bread are one of my favorites to keep stashed in the freezer. When you're craving fresh baked bread from the oven, this will do the trick and you won't even know the difference.

Unlike a yeast bread, quick breads are so easy and come together within minutes. We love this peanut butter bread warm with fresh strawberry jam slathered on top. The bread itself tastes almost like a peanut butter cookie if you can imagine that! You could try substituting other nut butters, I'm sure they would be just as good. Maybe even a mashed banana added into the batter, now that is something I just might have to try next.

Peanut Butter Bread

1 cup whole wheat flour
1 cup all-purpose flour
1 tsp salt
1 tbsp baking powder
1/2 tsp cinnamon
3/4 cup creamy peanut butter
1/2 cup sugar
1 egg
1 tsp vanilla
1-1/2 cup milk

In a bowl, combine all dry ingredients together and set aside. In another bowl, cream together peanut butter and sugar. Add in egg and vanilla and mix together until well incorporated. Gradually add in dry ingredients, alternating with the milk. Mix until batter is smooth.

Lightly grease two mini loaf pans and divide batter between them. Bake at 350 degrees for 45 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and let cool for 10 minutes, then remove from pans and let finish cooling on a wire rack.

Once bread is completely cooled, you may then wrap each loaf in both saran wrap and foil. Label the foil and place into freezer. When ready to use, simply remove from freezer and let thaw at room temperature.

Makes 2 mini loaves

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