Peanut Butter Bread
A moist, little dense, yet delicious quick no-yeast peanut butter bread - slather some jelly for quick PBJs!
Ingredients
- 260 g creamy peanut butter
- 70 g caster sugar
- 70 g brown sugar
- 2 eggs
- 180 g milk at room temperature
- 120 g sour cream at room temperature
- 1 tsp pure vanilla extract
- 250 g all-purpose flour
- 1 tablespoon baking powder
- 1/4 tsp salt
- 100 g mini chocolate chips optional
Instructions
- 1.Preheat the oven to 180C/350F. Prepare a standard 9″x5″ loaf pan with parchment paper that slightly hangs outside for easy removal later.
- In a large bowl, beat together peanut butter, caster sugar and brown sugar for 3-4 minutes using a hand mixer or a whisk.
- Add the eggs one at a time and mix until combined.
- Add the milk, sour cream and vanilla and mix.
- Sift the flour, baking powder and salt into the bowl and fold in gently till no lumps remain. Do not overmix. If using choco chips, add them now and fold in the batter.
- Pour the batter into the loaf pan and bake it for 45-50 minutes till a skewer inserted comes out clean.
- Remove from oven and let it cool for 10 minutes inside the pan before removing it and place on a wire rack to cool completely.