This super simple and easy peanut butter bread is a fresh take on a depression-era staple. It’s perfect for breakfast, snack time or anytime!
Easy Peanut Butter Bread
Calories 475 kcal
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 cup peanut butter
- 1 egg, room temperature
- ¾ cup sugar
- 1 cup applesauce
- ½ cup milk, room temperature
- ½ tsp baking soda
Preheat oven to 350℉. Coat a standard loaf pan with cooking spray.
Whisk together flour, salt and baking powder.
Add peanut butter to the flour mixture. Use your hands to blend the components together to form a crumble texture.
In the bowl of a stand mixer, beat the egg and sugar on high until pale.
Turn the mixer to medium speed and add applesauce and milk to the egg mixture. Stir in baking soda.
Add the wet ingredients to the dry ingredients. Stir just until combined. The batter may be lumpy.
Pour mixture into loaf pan and bake until the internal temperature reaches 200℉ or until a toothpick inserted in middle comes out clean, 60-70 minutes.)
Let the cake rest on a cooling rack for 5 minutes and then turn it out of the pan.
Allow to cool completely before slicing.
Hack: Do not use natural or organic peanut butter in the recipe. The emulsifiers contained in shelf-stable peanut butter are necessary for the success of this bread!
Keyword baking soda, breakfast, brunch, buffet, classic, easy, oven baked, peanut butter, quick bread, snack, traditional, vegetarian
Did you know? While many worry about the fat and calorie content of peanut butter, studies show that its nutritional profile can be a valuable part of a healthy eating plan!
Suggestion: These old-fashioned peanut butter cookies are another classic recipe made from the classic staple!
Sesame peanut butter noodles are a spicy, nutritious and vegetarian meal. It’s a super quick and easy choice for a busy weeknight dinner!
Sesame Peanut Butter Noodles
Calories 291 kcal
- 4 oz rice noodles
- 2 tbsp creamy peanut butter
- 1 tbsp soy sauce
- 2 tsp honey
- 2 tsp rice vinegar
- 2 tsp lime juice
- 1 clove garlic, minced (1 tsp)
- 1 tsp sesame oil
- ½ tsp ginger root, grated
- ¾ tsp sriracha, or to taste
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 tsp chopped peanuts
- 1 green onion, sliced
Cover rice noodles in hot water and allow to soak for 30 minutes. Drain and set aside.
In a small microwave bowl, mix peanut butter, soy sauce, honey, vinegar, lime juice, garlic, sesame oil, ginger and sriracha. Heat in microwave until heated.
Heat vegetable oil in a heavy skillet or wok. Add rice noodles and saute for 4-5 minutes. Toss with peanut sauce.
Place in bowls and sprinkle with sesame seeds, chopped peanuts and green onion. Serve immediately.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. For best results, store noodles and peanut sauce separately, combining just before serving.
Keyword Asian cuisine, Asian food, Homemade Asian food, homemade Thai cuisine, homemade Thai food, peanut butter, peanut noodles, Thai cuisine, Thai food, vegetarian
Did you know? While many are worried about the fat and calories in peanut butter, it can be part of a healthy diet!
If you like this noodle dish, try my recipe for lemon poppy seed chicken noodles!
When was the last time you had old-fashioned peanut butter cookies? They’re a tried and true crowd-pleaser…just like Grandma used to make!
Old Fashioned Peanut Butter Cookies
Servings 1 cookie
Calories 100 kcal
- ½ cup vegetable shortening
- ¾ cup creamy peanut butter
- 1¼ cup brown sugar
- 3 tbsp milk
- 1 tbsp vanilla
- 1 egg
- 1¾ cup flour
- ¾ tsp salt
- ¾ tsp baking soda
Preheat the oven to 375℉.
Cream shortening, peanut butter and brown sugar until well combined and fluffy. Add milk, vanilla and egg. Mix just until combined.
In a separate bowl, mix flour, salt and baking soda. Add to the creamed mixture and stir to combine.
Drop by heaping teaspoonfuls 2 inches apart on an ungreased cookie sheet. Dip a fork in sugar and press lightly twice on one cookie, flattening it slightly to create a crisscross pattern. Repeat for each cookie.
Bake for 7-8 minutes until set and just beginning to brown on the edges. Do not overbake, as cookies will continue to cook on the hot cookie sheet after removing them from the oven.
Allow cookies to rest on the cookie sheet for 2 minutes and then remove to a cooling rack.
Yield: 3 dozen cookies
Hack: Store cookies in a tightly sealed container at room temperature for up to 5 days.
Hack: Cookies can be frozen for up to 3 months. Place cookies on a cookie sheet lined with parchment paper and place them in the freezer until completely frozen. Remove to a sealable freezer bag and place in a freezer-safe container. To thaw, remove the desired number of cookies from the bag and place them on a paper towel-lined plate. Allow to thaw completely before serving.
Keyword buffet, childrens recipes, cookies, cooking video, dessert, homemade cookies, instructional video, Lily Rose Kindergarten Cook, old fashioned, peanut butter, picnic food, vegetable shortening
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Do you love peanut butter? Try sesame peanut butter noodles! They’re spicy, nutritious and super easy to prepare!
I’ve included a few variations on these, the best homemade scones out there. I would love to know: What’s your favorite scone flavor?
Best Homemade Scones
(Courtesy: Arty Garland)
Course afternoon tea, Breakfast, Snack
Servings 1 scone
Calories 110 kcal
- 1¾ cups flour
- 3 tbsp sugar
- 2½ tsp baking powder
- ½ tsp salt
- ⅓ cold butter
- 1 egg
- 4 - 6 tbsp half-and-half
- 1 beaten egg for brushing (optional)
- Coarse sugar (optional)
Preheat the oven to 400℉.
Whisk together flour, sugar, baking powder and salt.
Cut in butter with a fork or pastry blender until the dough resembles fine crumbs.
Stir in egg and just enough half-and-half to allow the dough to hold together.
Turn dough onto a lightly floured surface or pastry mat and knead lightly 10 times.
Place dough on an ungreased baking sheet and pat or roll into 2 circles, each ½“ thick.
Use a sharp knife to cut each circle into 8 triangles and separate triangles slightly. If desired, brush tops with beaten egg and sprinkle with coarse sugar.
Bake until golden brown, 10 - 12 minutes. Remove immediately from the baking pan to a cooling rack.
Serve warm or at room temperature.
Variations:- Add 1½ cups shredded cheddar cheese, 4 slices cooked, crumbled bacon and ½ cup minced jalapeno pepper (2-3 peppers) to the dough before kneading.- Mix heaping ¼ cup of peanut butter and 1 cup of chocolate chips into the dough before kneading.- Gently fold in 1 cup of raspberries into the dough while kneading. Top with Nutella after removing it from the oven.- Cut half-and-half to 3 tbsp and mix 5 tbsp (2.5 oz) softened cream cheese. Gently fold in 1½ cups of blueberries while kneading.- Glaze: Mix ¼ cup confectioners sugar and 1½ tbsp half-and-half. Drizzle over scones while still warm.
Hack: Scones can be stored at room temperature for 3 days or wrapped and frozen for up to 3 months.
Keyword afternoon tea, bacon, biscuits, blueberry, breakfast, brunch, cheese, chocolate chips, cream cheese, hazelnut spread, jalapeno, Nutella, peanut butter, raspberries, raspberry, scone
Did you know? While the scone is most often associated with British Afternoon Tea, they were originally a Scottish treat. They officially came to the tea table around 1840, thanks to Anna, the Duchess of Bedford.
Suggestion: If you love scones, try these lemon barley scones by Lily Rose Kindergarten Cook!
Cookies for breakfast? Yes, please! These oatmeal raisin breakfast cookies are wholesome, filling and gluten-free! Make a bit batch and freeze some for later!
Oatmeal Raisin Breakfast Cookies
Calories 285 kcal
- 2 cups old-fashioned rolled or quick oats
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup peanut butter (or other nut butter)
- ¼ cup honey (or maple syrup)
- ⅓ cup unsweetened applesauce (or any other fruit butter or sauce)
- 1 ripe banana, mashed
- ½ cup dried cranberries (or other dried fruit)
- ½ cup raisins (or other dried fruit)
- ½ cup dry roasted peanuts, unsalted (or other nut/seed)
Preheat oven to 325℉. Line two cookie sheets with parchment paper.
Combine all ingredients in the bowl of a stand mixer (or use a hand mixer) until well combined. The dough will be thick and heavy.
Scoop by ¼ cup measurements onto cookie sheets. Shape into rounds and flatten slightly. Cookies will not spread while baking.
Bake for 16-18 minutes until edges are brown. Cool for 10 minutes on a cookie sheet and transfer to a cooling rack.
Store at room temperature for 5 days or in the refrigerator for 10 days.
Hack: This recipe is very versatile so use your imagination and whatever ingredients you have on hand!
Hack: Freeze for up to 3 months in a sealable freezer bag or container. Thaw overnight and serve at room temperature or warm for a few seconds in the microwave.
Keyword breakfast, breakfast cookie, gluten-free, healthy oatmeal cookies, oatmeal, oatmeal raisin, peanut butter, vegan, vegetarian
Did you know? Oats are a great way to start your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the facts here!
Read my review of the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer here.
One pan, simple ingredients, no oven necessary. These classic no bake cookies are a fast and easy treat that’s on everyone’s favorites list!
Classic No Bake Cookies
Servings 48 cookies
Calories 90 kcal
- 2 cups sugar
- ½ cup milk
- ½ cup butter (1 stick)
- ¼ cup unsweetened cocoa powder
- 3 cups old fashioned oats
- 1 cup smooth peanut butter
- 1 tsp vanilla extract
- ½ tsp salt
Line a baking sheet with parchment paper or waxed paper.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring constantly. Let boil for 1 minute.
Remove the pan from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop heaping tablespoons of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes.
Hack: Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
Keyword buffet, chocolate oatmeal, dessert, fast and easy, no bake cookies, one pan recipe, picnic food, quick and easy
Did you know? Oats are a great addition to your day. They’re packed with nutrition that combats heart disease and diabetes while helping control your weight and digestive health. Check out the facts here!
How about an oatmeal raisin breakfast cookie? Yup, you heard that right. Breakfast cookie.