Saturday, June 5, 2010

Intercontinental Peanut Butter Bread

This quick-bread has its beginnings in Japan (bear with me -this is a long roundabout story).

Way back in 1991, before the internet, before easy access to things no matter where you are in the world, a couple of crazy American gals found themselves in Japan - and craving peanut butter.

Not the "peanut spread" that was available in Japan at the time (think very sweet peanut butter flavored cream donut filling) but real, honest to goodness, American peanut butter.

We found it - but only by ordering it by the case. 36 LARGE jars per case - and no mixing of crunchy or creamy. Even dividing it up between friends, we each ended up with a LOT of peanut butter.

Somehow in looking for other creative ways to use it, Erleen found a recipe for peanut butter bread in one of her cookbooks. I recall making this frequently, and that my Japanese co-workers and host family were very fond of it -as it was not so sweet.

Fast forward 19 years, and I am hankering peanut-butter bread. Not quite sure where I put my hand written copy of the recipe - I contacted Erleen through Facebook... doubtful that through her move back to the US and then to the UK - not to mention 19 years elapsed time - that she even had this cookbook anymore, much less remembered which book or which recipe.

Thirty minutes later - I had it in my hands again! Ah the wonders of the internet!!!

I baked up two loaves today -one regular and one with chocolate chips added. I did not take step by step photos - I think you can figure that out on your own.

Peanut Butter Bread

2 c. white flour
1/2 c. sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 c. peanut butter
1 c. milk
1 egg, well beaten

Preheat the oven to 350F.
Grease a loaf pan.
Put the flour, sugar, baking powder and salt in a large bowl. Mix together.
Add the peanut butter, milk and egg.
Mix until well blended.
Spoon into the pan (mix will be very stiff and thick) and bake for about 50-55 minutes.
Remove from the pan and cool on a rack.

Use 'chunky' peanut butter for bits of nut in your loaf.
Add 1/2 cup chocolate chips.

Freezes well.
Tends to be a bit moister in the center - verging on undercooked. If anyone knows how to remedy that, please let me know...