Depression Era Peanut Butter Bread (No Yeast)

Peanut Butter Bread sliced sitting on a black platter.

5 from 1 vote

Depression Era Peanut Butter Bread (No Yeast)

This quick bread recipe is suitable for any occasion. Ready in only one hour, this peanut butter bread is suitable for breakfast, snacks, or even as part of a simple meal. It is better consumed a day later.

Prep Time10

Cook Time1

Total Time1 10

Course: Quick Bread

Cuisine: American

Servings: servings

Calories: 183kcal

Author: Gabriela

Equipment

Bread Loaf Pan 9.5x5 inch

Ingredients

2 cups all purpose flour
⅓ cup granulated sugar
4 teaspoons baking powder
1 teaspoon salt
½ cup creamy peanut butter
1 ½ cups milk

Instructions

Preheat oven to 350F. Grease or cover with parchment paper a 9.5x5-inch loaf pan.
In a large bowl, stir together the flour, sugar, salt and baking powder.
Add the peanut butter and milk, and beat well to obtain a smooth batter.
Spoon the batter into the loaf pan and bake for 50 minutes to an hour. To check for doneness, insert a toothpick into the center of the loaf; if it comes out clean, the bread is ready.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.

Notes

Let the baked bread rest overnight for cleaner slices, and always use a serrated knife.
You can freeze slices for up to a month—thaw as needed.
Store in an airtight container at room temperature for about three days.

Nutrition