I didn’t really eat peanut butter growing up. Okay, I had the occasional Mazapan candy, but can you really consider that peanut butter? My love affair with peanut butter didn’t take off till I was well into my teens. I remember my high school cafeteria used to make this delicious peanut butter bread. It was super simple. There were no frills to this bread whatsoever, but it was extremely addicting. The nutrition bell would ring and low and behold, I would buy my warm peanut butter bread…at least 3 times a week. That’s a soft addiction…right? Awww, high school.
A couple of years ago, I realized that peanut butter bread was missing from my life. I had a new mission. I asked everyone I knew if they had a good peanut butter bread recipe, but I ended up empty handed. I even went as far as to call my old high school. I spoke to the cafeteria director who’s been there for the last 27 years to see if she could give me the recipe. To my horrified surprise, she told me that the peanut butter bread I had been fantasizing about came out of a box. She told me it was sent to them in powder form and they just added water. NO! Either way, it was now discontinued and they no longer make it. I was back at square one….I decided to let my adult taste buds have a bit of an influence on me. I dreamed up a peanut butter bread that would be perfect for me now, but still be reminiscent of the peanut butter bread I so fondly remember from my teenage years! Here’s what I came up with…..
2 cups flour
1 cup sugar
1 teaspoon salt
3 teaspoons of baking powder
1 cup smooth peanut butter
1 1/8 cups milk
1/2 cup strawberry preserves
For the Glaze:
1 3/4 cups confectioners’ sugar
4 tablespoons milk
Preheat oven at 350 degrees. Generously grease a 9x5x3 loaf pan and set aside.
Mix flour, salt and baking powder in a bowl. Set aside. In a large bowl mix peanut butter, sugar, egg, and milk until well combined. Then add your dry mixture a little at a time until all incorporated. Place half of the peanut butter batter into your loaf pan, then get the 1/2 cup of strawberry preserves and spread it evenly across the top. Make sure to stay a quarter-inch away from the edge of the pan as you want your bread to envelope the preserves, it should look like a rectangle of strawberry preserves within the peanut butter batter. Then take teaspoons of the peanut butter batter and make a rim all around the preserves. Make sure the preserves don’t touch the edge of the pan.
Place the remaining batter on top of the strawberry preserves and spread it out evenly.
Bake for 60 minutes or until your toothpick comes out clean. Run a sharp knife along the edges to pull it away from the pan and then let your bread cool down for 30 minutes before you remove it from the pan. Once you remove it from the pan, let it cool completely on a wire rack before placing it on a plate and adding the glaze.
How to make the glaze:
Whisk together confectioners’ sugar and milk until smooth. Add more sugar if you would like it thicker or more milk if you would like it thinner. Then simply drizzle the glaze on top of your bread with a fork.