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.

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

Notes:
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...

15 comments:

Jennifer said...

OMG, that sounds soooo good. Taking note of the recipe and will be making it soon. I found a similar issue when I make Banana Choc Chip Bread, but when I make them into muffins, they cook fine. These would be heavenly little muffins for breakfast, wouldn't they?

Barb said...

That really does sound good. Thanks ~ Now I'm craving peanut butter!!!

Karen said...

Wondering if that recipe would work with Nutella in place of the PB!

Higgins Design Studio said...

how about swapping SOME of the PB for Nutella???

Tushar Kumar said...

Nice :)

Kathryn said...

I'm in Japan now and this certainly sounds delicious! I don't have an oven in my apartment though so I'll have to wait...

The "peanut spread" here is definitely WAY too sweet, I agree!

Caramella said...

Wow looks delicious! Lovely blog, I'm gonna follow! Ciao from Italy :)

Kellie said...

I saw this recipe on an episode of Paula Deen, so if you ever loose it again you can google it on her site!

klassykimmy said...

Sounds yummy and you just got a new follower. Thanks!

Chelsea said...

This bread sounds amazing! I'm going to try it.. and maybe throw some chocolate chips in for fun.

Once the top starts to brown, you can tent foil over it and that will allow the middle to cook longer without burning the top.

Bethany said...

Yummy sounding recipe! I can't wait to try some toasted, with homemade jelly spread on!

cheap viagra said...

thanks for the dinner idea.. its really nice.. thanks for posting..

nyc dinner said...

Perfect food this summer season. Thanks for sharing it to us. :)

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Jhon Gold said...

Hi this bread is so tasty thanks for share and just keep up the good work.
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