Giveaway Results, and some PB Quick Bread for the road.
The randomly chosen winners of the Domino book giveaway are Megan and Andrea.
Congrats, ladies!
And now for a pound cake-like quick bread that gets even better enjoyed the day after it’s baked…:
Choose the add-in depending on the mood. Dried or even fresh fruit (banana bits, raspberries, blueberries, cranberries…) other than the ones listed below would be perfect too.
It would probably work well using soy yogurt instead of the (baked good version of) Soymilk Mayo, if you prefer.
Bake up a storm, hug your maman if you can, and have fun this weekend!
Peanut Butter Quick Bread
Non-stick cooking spray
1/2 cup (116 g) Soymilk Mayo (omit dry mustard, add 2 teaspoons agave nectar, 1/2 teaspoon lemon zest, let cool completely and chill for a few hours or overnight before using)
1/2 cup (128 g) creamy or crunchy natural peanut butter
1 cup (235 ml) plain soy or other nondairy milk
2/3 cup (128 g) raw sugar
2 teaspoons pure vanilla extract
1 1/2 cups (180 g) whole wheat pastry flour
2 tablespoons (16 g) cornstarch
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 cup (34 g) candied ginger, finely chopped or 1/2 cup (80 g) raisins or 1/2 cup (88 g) nondairy semisweet chocolate chips
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray.
In a medium bowl, combine mayo, peanut butter, milk, sugar, and extract until emulsified.
In a large bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt.
Fold wet ingredients into dry, being careful not to over mix. Fold in candied ginger.
Pour batter into prepared pan. Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Loosely cover with foil if it browns up too quickly while baking.
Place on a wire rack, still in the pan, for about 15 minutes before transferring directly to the rack, and letting cool completely before slicing or storing.
Yield: One 8-inch (20-cm) loaf
Vegyogini said,
May 8, 2009 at 11:44 am
Wow, what a brilliant idea to add candied ginger to PB bread…yum!
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Jes said,
May 8, 2009 at 11:59 am
Hurray, I don’t have to wait till November for the recipe! I was drooling over it at Shelly’s site!
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Marta said,
May 8, 2009 at 12:00 pm
This looks lovely, I love peanut butter in baked goods. i ove pueanut butetr in anything, really :)
Thanks for this lovely recipe!
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veggievixen said,
May 8, 2009 at 12:01 pm
quite the peanut butter kick. yummy!
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Tami (Vegan Appetite) said,
May 8, 2009 at 12:09 pm
I have a special fondness for baked stuff that’s even better the next day. It sounds wonderful!
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Rosa said,
May 8, 2009 at 12:40 pm
Congrats! That PB bread must taste heavenly…
Cheers and have a wonderful weekend,
Rosa
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Shellyfish said,
May 8, 2009 at 12:47 pm
Ooohhhh! I’m going to update my post so people can stop cursing me out because they want to make it!!! Gros, gros bisous!
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Peanut Butter Goodness Galore! « Musings From The Fishbowl said,
May 8, 2009 at 12:55 pm
[...] with a dollop of jam. This is one of my favourite tester recipes by far! POST UPDATE – CELINE JUST POSTED THIS RECIPE ON HER BLOG! NOW YOU CAN ENJOY THIS AMAZING [...]
Yum said,
May 8, 2009 at 12:57 pm
It looks so good! This bread seems really tasteful…
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Kelly said,
May 8, 2009 at 1:01 pm
That looks fabulous!
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Julie Hasson said,
May 8, 2009 at 1:49 pm
Wow, this looks great! Too bad my mom doesn’t live close enough to make this for her.
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Josiane said,
May 8, 2009 at 2:14 pm
Candied ginger is a terrific idea! Yum!
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Leslie F. Miller said,
May 8, 2009 at 3:06 pm
Thanks for the link in your sidebar. Would you like to offer a belated Mother’s Day giveaway? I’ll donate!
Leslie
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Shelby said,
May 8, 2009 at 3:20 pm
LOVE IT!
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melomeals: Vegan For $3.33 a Day said,
May 8, 2009 at 5:13 pm
Yum! I really love candied ginger!
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A&N said,
May 8, 2009 at 5:53 pm
That’s an amazing looking slice!
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Monica said,
May 9, 2009 at 1:15 am
candied ginger? peanut butter? bread?! sign me up! this sounds like a combination of all my favorite things, haha. Thanks for the recipe!
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Annina said,
May 9, 2009 at 1:53 am
Halli hallo
Ha vor es paar Täg din Blog entdeckt und finden absolut genial. Wunderschöne Föteli, e klari Linie und efachd so amächelig zum aluäge und dureläse! Wirde definitiv es paar Rezept usprobiäre. Ha gläse dassd ja au us de Schwiiz chunsch – u vo dem her nimi ah, dass üsi Sprach behersch ;). Ich selber bi vom rechte Züriseeufer, wohne ez aber für 7 1/2 Mönät in bella Roma, Italie. :-)
Ganz e liäbs Grüässli über de Teich
Annina
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Celine Reply:
May 9th, 2009 at 3:12 am
hi Annina! oooh I had to do a bit of guessing here using my rusty German knowledge, as I don’t speak Swiss German, but I would be thrilled to hear what you think if you try any of the recipes here, and thank you kindly for the compliment too! how is life in Rome?
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Amanda said,
May 9, 2009 at 7:14 am
Peanut butter ANYTHING sounds delicious. And after battling some major tummy problems, I think that my days of eating dairy are outnumbered. Soy milk, here I come :)
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Celine Reply:
May 9th, 2009 at 9:11 am
oh crap, belly issues? I hope you feel better soon.
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Lucy T. said,
May 9, 2009 at 7:06 pm
peanut butter + candied ginger = genius!
i have such a backlog of your recipes to try!!!
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megan said,
May 10, 2009 at 3:41 am
thank you, celine! the lovely book came in the mail yesterday and i’ve been browsing through it all morning.
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Isobel said,
May 10, 2009 at 5:36 am
ooh that sounds delicious! It doesn’t get any better than peanut butter. I bet it’s great with honey and bananas on top.
Do you think it would work to just use some plain soy yogurt instead of making the mayo? I already have some of that in my fridge…
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Ricki said,
May 10, 2009 at 8:18 am
Looks amazing. Hope you have a very Happy Mother’s Day too, Celine! Give the furry ones a big hug. :)
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Afsoon said,
May 11, 2009 at 6:44 am
PEANUT BUTTER! Woot! Loving it! With candied ginger? Hmm…have to try it myself. Don’t know how it would taste. (bake sale coming up! eep!)
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Cakespy said,
May 11, 2009 at 9:19 am
Holy yum does this look delicious. I am intrigued by the ginger, too. That seems like an interesting flavor combination!
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DJ said,
May 11, 2009 at 12:34 pm
This sounds BRILLIANT!! plus, I love a recipe that’s flexible…
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Sal said,
May 12, 2009 at 2:55 am
PB & ginger – yum that sounds amazing.
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macie said,
May 12, 2009 at 6:56 am
I am a peanut butter fiend so this is right up my ally!
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Jodye said,
May 12, 2009 at 8:15 pm
Oh me, oh my, this sounds scrumptious! I must make it as soon as I get myself into a kitchen!
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laci said,
May 13, 2009 at 4:56 pm
Fantastic!!!
It’s been lovely seeing your recipes dear Celine for the past few, I will miss em- thanks for that comment a while back, it definitely kept me motivated :-)
My last post…
-Laci ;-)
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Courtney said,
May 14, 2009 at 11:52 am
I hear it is your birthday today–happy birthday, Celine! Thank you for all that you do with your blog and all of your fabulous recipes :o)
Courtney
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Celine Reply:
May 14th, 2009 at 11:54 am
merci, merci Courtney! ♥
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Hello Veggie said,
May 14, 2009 at 1:33 pm
This looks wonderful, Celine! And congrats to the winners!
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Diann said,
May 14, 2009 at 6:14 pm
Happy Birthday, Celine!
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gine said,
May 14, 2009 at 10:05 pm
Hi Celine, looks wonderful indeed :-)!! Peanutbutter is just one of the best things ever :-) .. have a great weekend :-)! XOXO PS: A belated Happy Birthday from me, too :-)!
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zaki said,
July 6, 2009 at 4:14 am
Wow this turned out so wonderfull! did not know what expect….came out so supertasty and fluffy, i used this: http://www.goudasglorie.nl/22285_mayo_light.html in stead of soy majo, dunno if they sell it in the states? ,in contradiction to most lite labelled stuff, this tastes really good! and vegan:)) oeff i’m not done with this blog jet!
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Marta said,
September 21, 2009 at 6:00 pm
Just made this, adding a cup of milled almonds for more flavor (since I didn’t use chips or raisins) and a small sprinkle of nutmeg + allspice, and it is FABULOUS. Perfect spicy, peanut buttery flavor and chewy texture–which is surprising enough considering there is no butter or oil in the recipe! I’m writing it down in my recipe notebook. Thank you :)
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