5-ingredient peanut butter bread
Prep
10 min
Cook
40 min
Serves
12-14
Skill
Vegetarian
Prep
10 min
Cook
40 min
Serves
12-14
Skill
A little bit sweet and a little bit savoury, this quick bread comes together in a flash – and with just a few simple pantry staples!
Ingredients
- 1 cup self-raising white flour
- 1 cup self-raising wholemeal flour
- 1/4 tsp salt
- 1 cup smooth peanut butter (no added salt or sugar)
- 1/3 cup brown sugar
- 1 1/2 cups So Good™ Unsweetened Almond Milk
Nutrition per serving
901 kJ
energy kj
8 g
protein
2 g
saturated fat
2.6 g
dietary fibre
19 g
carbohydrate
5 g
sugars
195 mg
sodium
Method
- Preheat oven to 170°C. Spray a loaf tin (approx. 13 x 23 cm) with oil and line base and two long sides with a strip of baking paper.
- Combine the flour and salt in a large mixing bowl and whisk well.
- In a large jug, whisk peanut butter, sugar, and almond milk, until smooth. Add wet ingredients to dry and stir until just combined, scraping the sides of the bowl well to mix in any streaks of flour.
- Transfer batter to the prepared pan and smooth surface. Bake for 40 – 45 min, or until the top is browned and a toothpick inserted near the centre of the loaf comes out clean.
- Let bread cool in tin 5 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips
- Serve with berry jam, or use as a base for cheese toast!
- 1 cup self-raising white flour
- 1 cup self-raising wholemeal flour
- 1/4 tsp salt
- 1 cup smooth peanut butter (no added salt or sugar)
- 1/3 cup brown sugar
- 1 1/2 cups So Good™ Unsweetened Almond Milk
Nutrition per serving
901 kJ
energy kj
8 g
protein
2 g
saturated fat
2.6 g
dietary fibre
19 g
carbohydrate
5 g
sugars
195 mg
sodium
- Preheat oven to 170°C. Spray a loaf tin (approx. 13 x 23 cm) with oil and line base and two long sides with a strip of baking paper.
- Combine the flour and salt in a large mixing bowl and whisk well.
- In a large jug, whisk peanut butter, sugar, and almond milk, until smooth. Add wet ingredients to dry and stir until just combined, scraping the sides of the bowl well to mix in any streaks of flour.
- Transfer batter to the prepared pan and smooth surface. Bake for 40 – 45 min, or until the top is browned and a toothpick inserted near the centre of the loaf comes out clean.
- Let bread cool in tin 5 minutes, then turn out onto a wire rack to cool completely before slicing.
Tips
- Serve with berry jam, or use as a base for cheese toast!