Peanut Butter Bread

In the beginning of the epidemic, many of us were caring after sourdough starters, but peanut butter bread was spreading quickly!   

The recipe is from A Guide to Good Cooking, published in Canada in 1932 by Five Roses Flour's parent company.    

No hand or stand mixer was needed for the original peanut bread. It simply needed a few things most people had,   

like many Depression-era recipes. Unsurprisingly, this took off during a global pandemic with shortages.    


– Cooking spray – 1/4 cup salted roasted peanuts, for garnish (optional) – 2 cups all-purpose flour – 1 tablespoon baking powder – 1/2 cup granulated sugar – 1/2 teaspoon kosher salt – 1 cup whole milk – 1/2 cup smooth peanut butter (not natural or freshly ground) – 1/3 cup vegetable oil


Heat oven to 350°F with rack in center. Cooking spray an 8 1/2 x 4 1/2-inch metal loaf pan. Brush with oil or softened butter. Put a strip of parchment paper over two long sides of the pan to make a sling.   

1. Roughly chop 1/4 cup salted, roasted peanuts, if using. 

Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt in a large bowl.   

In another large bowl, whisk 1 cup whole milk, 1/2 cup smooth peanut butter, and 1/3 cup vegetable oil until smooth. It will look broken and hard to stir for 30 seconds, but keep whisking and it will come together.   

Pour the wet components over the flour mixture and stir with a rubber spatula until no large, dry flour streaks remain. (Mini bumps are fine). Place the batter in the loaf tin and smooth the top. Sprinkle chopped peanuts on the batter and press them in to adhere.   

Bake for 40–50 minutes until bread is golden-brown and the top springs back when softly pressed (or a skewer inserted in the center comes out largely clean with a few moist crumbs). Lift the bread with the parchment sling after 10 minutes of cooling. Transfer to wire rack to finish cooling.   

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