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!
This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!
Traditional Wedding Cake Frosting
Calories 133 kcal
- ½ cup vegetable shortening
- ½ tsp salt dissolved in 1 teaspoon warm water
- 1 tsp vanilla*
- ½ tsp almond extract**
- ¼ cup water
- 4 cups confectioners' sugar, divided
- Food coloring, optional
Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
Beat on low speed until well blended. Turn the mixer speed to high and beat for 10 minutes.
Shut the mixer off and add the rest of the confectioners' sugar. Beat on low speed until well blended, adding more water if needed to reach desired consistency.
With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
*Use clear vanilla extract for a bright white frosting.
**Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
Hack: Leftovers can be stored in the refrigerator for up to 3 months.
Note: This recipe will frost one 8" or 9" single-layer cake.
Keyword buffet, dessert, easy, frosting, homemade frosting, party food, picnic food, traditional, wedding cake, white frosting
Did you know? The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels. Check out some other fun facts about wedding confections here!
Suggestion: Use this frosting to top a super fun tie-dye birthday cake!