Peanut Butter Quick Bread
This delicious, pound cake-like quick bread, with a hint of cinnamon and peanut butter, is even better the day after baking.
Equipment
- Loaf pan (8 × 4-inch / 20 × 10-cm)
- medium bowl
- wire rack
Ingrediënten
- Nonstick cooking spray
- ½ cup 116 g Soymilk Mayo (or substitute with a homemade or store-bought alternative)
- ½ cup 128 g creamy or crunchy natural peanut butter
- 1 cup 235 ml plain soy or other nondairy milk
- 1 cup 128 g raw sugar
- 2 teaspoons pure vanilla extract
- 1½ cups 180 g whole wheat pastry flour
- 2 tablespoons 16 g cornstarch
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ cup 34 g candied ginger, finely chopped, or ½ cup (80 g) raisins
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat a loaf pan with nonstick spray.
- In a medium-size bowl, mix together the mayonnaise, peanut butter, milk, sugar, and vanilla until fully combined.
- In a large-size bowl, whisk together the flour, cornstarch, cinnamon, baking powder, baking soda, and salt.
- Fold the wet ingredients into the dry ingredients gently, careful not to overmix.
- Fold in the candied ginger or raisins (your choice).
- Pour the batter into the prepared loaf pan.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- If the bread browns too quickly, loosely cover with foil.
- Place the pan on a wire rack for 15 minutes before transferring the bread to the rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a cup of coffee or tea for a delightful snack, or spread with jam or nut butter for an extra treat.
Wine Advice:
Pair with a rich red wine, like a Zinfandel, to complement the deep peanut flavor and sweetness.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 12 g | Fiber: 3 g | Sugar: 15 g | Salt: 0.3 g
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