21.Jul.2009 PB and J Quick Bread
You don’t even have to worry about spreading peanut butter and jam on your breakfast anymore: it’s all to be found inside this slightly crumbly quick bread already. This is really taking laziness to the next level, right?
I promise this will be the last PB and J recipe for a while, by the way.
(I have several posts coming up after a nice trip to San Francisco and Portland, OR with Joni, but I don’t know where to begin, so a recipe will have to do until my brain goes unicorn-free all over again.)
Peanut Butter and Jelly Quick Bread
Non-stick cooking spray
1 cup (235 ml) unsweetened almond or other nondairy milk
1 tablespoon (15 ml) apple cider vinegar
1/2 cup (128 g) natural creamy or crunchy peanut butter (use another nut or seed butter if you’d like)
1/4 cup plus 2 tablespoons (120 g) all-fruit strawberry or orange spread
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups (160 g) old-fashioned oats, finely ground
1/2 cup (96 g) raw sugar, ground along with the oats
1/2 cup (60 g) light spelt flour
1 teaspoon baking powder
1 teaspoon baking sodaPreheat 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 milk, vinegar, peanut butter, fruit spread, salt, and vanilla. Don’t fret if the peanut butter and/or spread aren’t perfectly emulsified, as it’s fun to find a few small chunks of the stuff here and there.
In a large bowl, combine ground oats, sugar, flour, baking powder, and baking soda.
Fold wet ingredients into dry, being careful not to over mix. The batter might be rather thick, depending on the texture of the nut butter you use.
Place in prepared pan.
Bake for 70 minutes, or until a toothpick inserted in the center comes out clean. After 20 minutes of baking, loosely cover with a piece of foil, bake some more, remove foil during last 10 minutes of baking if the loaf isn’t golden brown enough for you.
Let cool on wire rack, still in pan. Remove from pan after 30 minutes. Let cool completely before storing.Yield: One 8-inch (20-cm) loaf