Peanut Butter Quick Bread (My Legume Love Affair—Fifth Helping)

A tasty quick bread made with peanut butter

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.

Roundup is HERE

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.

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From the original recipe by the Twentieth Century Club of Pittsburgh

In: Twentieth Century Club War Time Cook Book, 1918—USA

Ingredients

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 egg

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. “

Hello Again

For several weeks I just could not afford the time to bake and blog about it. I wish to thank here all of you who kept visiting Baking History, leaving comments and linking to recipes that you tried and liked. And all of you who wrote to me to let me know my posts were missed. During these past weeks I also received two awards from fellow bloggers Laurie of Mediterranean Cooking in Alaska (ENMAPYMMD Award: for best use of historical recipes) and Miri of Room for Dessert (Excellence Award). Thank you! It meant a lot to me to know that so many people cared and I am delighted to be back to blogging.

The painting above shows a Spring garden: on May 23, last year, I opened this blog. It has been so much fun to share old recipes and to get to know so many talented food bloggers from all over the world who inspired me to continue blogging.

Thank you!!!

Back To Baking

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I have been unable to bake and blog for a while since I got the flu (terrible).

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I could not participate in some blog events I had planned to join, unfortunately, nor keep up with comments on this blog.

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I’m starting to feel better now and soon I will post new recipes.

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I wish to thank all of you who still visited Baking History, left comments and even wrote to me privately to ask how I was doing.

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Thank you!

The Foodie Blogroll

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Baking History–A Taste for the Past

In this blog I collect favorite old-fashioned receipts gathered from historic cookbooks–which at the same time become a personal baking history, a chronicle of my attempts at experiencing the past via the way it tastes.