Peanut Butter Bread

I admit it, I have a problem. Everyone I know is aware of it, some of them disagree strongly with it. It's an addiction that can't be stopped.

My name's Isabel and I'm addicted to peanut butter.

Peanut butter, peanuts, peanut butter flavored things, Reese's, all of it.

And I don't care.

So when I found a recipe for peanut butter bread you bet your butt I was scribbling it down and running to the kitchen immediately.  I think I had it in the oven less than half an hour after stumbling upon the recipe.

I don't even care that I told my dad I wouldn't make anymore recipes that I found online. It's peanut butter bread! He will understand.

Other than my peanut butter addiction, there's another thing you might not know about me.

This girl bakes in a cardigan.

A black one at that.

I dare flour to try to touch me:

I do wear my personally altered apron though. Aprons never ever fit me right. The neck strap is always huge and the strings are always way to long, and with cats in the kitchen , that's not an option.  So I went to my trusty sewing machine ages ago and shortened the neck strap and added some ribbon accents.  This is my clean apron, I have another one with brown ribbon with polka dots that's my chocolate apron and pretty much never gets washed.

Anyway, back to this magical recipe.

It was super simple, I'm really glad that I had everything I needed in the apartment or there would have been an emergency Wegmans run.  This recipe is basically a peanut butter cookie recipe by the looks of it, just way wetter, which is alright by me.  

According to the recipe, before you add the milk, the batter will be super dry. It was, but don't worry, it improved with the addition of the milk.  Before the milk it sort of looked like my dough for dog biscuits looks like, that's how dry it was:

Once I added the milk it pretty much instantly became more liquid. It was actually squelching in the mixer, which was kind of gross but it smelled like peanut butter so who cares.  The most promising part of making this recipe was that the dough/ batter looked and smelled almost exactly like peanut butter. I guess that's what happens when almost a third of the mix is made up of peanut butter.

The recipe also had a tip to use wax paper in the pan to help get the bread out easier when its done. I've never done this before but I figured why not, might as well try it right? Well, I was a little obsessive compulsive about my folds but this is what I came up with:

The batter was surprisingly thick when I went to pour it in. It may have looked liquid, but it was way less viscous than I was expecting, which was a pleasant surprise.  Overly liquid doughs always make me paranoid that I've done something wrong.

I got it in the pan, smoothed it out, and popped it in the oven: 

I waited impatiently for it to be done.  I may or may not have snacked on straight peanut butter while I was waiting:

When it finally came out....

Yep, that's burnt on the sides. Damn you college oven.  I would have taken it out earlier but the center was no where near ready.

Not. Pleased.
Although I will say that the parchment paper was a godsend. I will definitely be doing this from now on.
Now, me being me, I didn't let this burnt crap bother me.
I just grabbed my bread knife (thanks dad!) once it had cooled and cut/ scraped off the burnt edges.  The rest of the bread was fine. And my apartment smelled amazing.

Problem solved!

Ingredients:

2 cups flour

1tsp baking powder

1/4 tsp salt

1/4 cup butter

1/2 cup sugar

1/4 cup brown sugar

1 cup creamy peanut butter

1 egg

1 tsp vanilla

1 cup milk

Preheat oven to 350.

Combine the flour, baking powder, and salt in a bowl and set aside.

In a mixer, cream together the butter and both sugars.

Add the peanut butter, egg, and vanilla and mix well.

Slowly add in the flour mixture.

Slowly pour in the milk and mix well. Be sure to scrape the bottom and sides of the bowl as the thicker, drier dough will stick and not be incorporated if you don't.

Pour the batter into your prepared pan.

Bake for 50-60 minutes or until a toothpick poked into the center of the bread comes out clean.

Recipe from: A Pretty Life In The Suburbs