Dayrecipe Food Community

I love the rich peanut butter flavor of this snack, tea or coffee time treat. It’s one of those things that tastes better the second day and it freezes well. I make it using six mini loaf pans or three 5×3 loaf/casserole dishes. They can, of course, be eaten plain with coffee or tea but for top marks in my book you want to spread the slices with some jam or jelly.

MAKES: 6 mini loaves or 3 small 5×3 loaves
INGREDIENTS:

• 2 cups whole wheat flour
• 3 teaspoons baking powder
• 1/2 well rounded cup peanut butter
• 1/2 well rounded cup brown sugar
• 1 1/2 cups milk (you may need more)

DIRECTIONS:

1. Grease six mini loaf pans and line with greaseproof paper.
2. Heat oven to 350 F.
3. Place flour and baking powder into bowl and stir together.
4. In another bowl mix in peanut butter and sugar till mixture is crumbly (will be very lumpy).
5. Stir in milk as much as you can then beat thoroughly.
6. Add the wet mix to the dry and mix it well (add a little more milk if needed).
7. Place the mixture into prepared pans.
8. Bake for 30 mins or until a tester comes out clean.
9. Cool in pans for 10 mins, remove and complete cooling on a wire rack.

TIP:

• If a regular sized loaf is better for your family this can be baked in a standard sized loaf pan. Allow about an hour to bake but start checking at 45 mins.