This is my entry for the fifth edition of My Legume Love Affair, an event founded by Susan at the Well-Seasoned Cook and hosted this month by Simona of Briciole. Peanuts are definitely among my favorite legumes, both in sweet and savory dishes.
This quick bread is made with a good amount of smooth, all-natural peanut butter, which provides a lovely taste as well as a smooth and velvety crumb as well as nutrition. It is good to have with a steaming cup of dark and thick hot chocolate, or to make wonderful jelly sandwiches.
The same batter can be used to make muffins as well.
From the original recipe by the Twentieth Century Club of Pittsburgh
In: Twentieth Century Club War Time Cook Book, 1918—USA
1 cup flour (125 g)
1/2 cup peanut butter mixed with 3/4 cup whole cup milk
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup sugar (56 g)
1 teaspoon shortening (for the pan)
Beat sugar and egg until light, then add peanut butter well mixed with milk, finally the flour sifted with salt and baking powder. Mix well then pour batter in a greased 8 x 4-inch bread pan (or medium size muffin pan).
Bake the bread in a preheated oven (350F), for 40 minutes, or until a toothpick comes out clean. Bake muffins 12 to 15 minutes. “