PEANUT BUTTER LOAF
Simple to make and very moist. My hubby likes to slice and toast it.
Provided by LOVESTOCOOK
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
- Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan.
- Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 33.9 g, Cholesterol 22.2 mg, Fat 5.3 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1.2 g, Sodium 318 mg, Sugar 16.2 g
PEANUT BUTTER LOAF
A no-bake dessert mix makes this peanut butter and chocolate treat easy to make. Layered in a loaf pan, the dessert is frozen and cut into slices.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Place Topping Pouch in large bowl of boiling water; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix and margarine in medium bowl until crumbs are evenly moistened. Press half of the crumbs firmly onto bottom of prepared pan; reserve remaining crumbs.
- Pour cold milk into medium bowl. Add Filling Mix and Peanut Butter. Beat with electric mixer on low speed until blended. Beat on high speed 3 min. (Do not underbeat.) Spoon half of the filling mixture over crust in pan. Remove topping pouch from water. Shake vigorously 1 min. or until topping is no longer lumpy. Squeeze half of the topping over filling in pan. Repeat layers of remaining crumbs, filling and topping.
- Freeze 4 hours or overnight. To serve, lift dessert from pan using foil handles; remove foil. Let dessert stand at room temperature 10 min. before serving for easier slicing.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
PEANUT BUTTER LOVER'S LOAF
This is a loaf cake that I hit the spot one night when I was craving Reece's peanut butter cups. It was simple and didn't sit on my counter for weeks going to waste. Pop is the only one who likes cake at their house and it even goes to waste there. My favorite indulgence is to mix chocolate cake with vanilla ice cream (any ole chocolate cake will do) and kinda make a mixed up bombe and dig in. I know..diabetics don't need all that sugar, but did I tell you it was sugar-free ice cream? Bryers is the best. So, go ahead, indulge.
Provided by Redneck Epicurean
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan, combine 2 tablespoons of the egg and 2 tablespoons of milk. Stir in 3 tablespoons of sugar and chocolate. Cook and stir over medium heat until chocolate is melted and mixture comes to just a boil. Remove from the heat and cool to room temperature.
- In a small mixing bowl, cream the shortening and remaining sugar. Add the remaining egg and beat in vanilla. Blend in the flour until just mixed. Add to creamed mixture alternating with milk. Add chocolate mixture and mix well.
- Pour into a 5x3x2 loaf pan prepared with non-stick spray. Bake at 325 for 40-45 minutes or until a toothpick comes out clean. Cool 10 minute before removing from pan to a rack. Cool completely. Split loaf down the middle horizontally and level top as much as you can.
- For frosting, beat the cream cheese. Gradually beat in milk and peanut butter. Spread between layers and all over. Sprinkle with the peanuts if desired. Decorate with the milk chocolate and refrigerate.
Nutrition Facts : Calories 795.2, Fat 49.5, SaturatedFat 22.3, Cholesterol 79.8, Sodium 363.9, Carbohydrate 74.8, Fiber 4.9, Sugar 56.1, Protein 16.1
PEANUT BUTTER LOVERS SWIRL CAKES
Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
- Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g
PEANUT BUTTER & BANANA LOAF
From Metropolitan Cookbook 1964...I love old cookbooks! I love the combination of peanut butter and bananas in this quick bread. (Edited to adjust the baking times to 35-45 minutes and not the original 1 hour. My oven it takes almost a complete 45 minutes where reviewers are baked in 35 minutes. Just check after 35 minutes so it does not get overbaked!)
Provided by HokiesMom
Categories Quick Breads
Time 50m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Sift together the flour, baking powder, salt and baking soda and set aside.
- Cream together the shortening and peanut butter; then add the sugar gradually while creaming -- continue to cream until light a fluffy.
- Add eggs and beat well.
- Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread.
- Spoon batter into well greased loaf pan 8x4x3.
- Bake for 35-45 minutes or until pick inserted in the center comes out clean.
Nutrition Facts : Calories 293.2, Fat 14.8, SaturatedFat 3, Cholesterol 31, Sodium 274.6, Carbohydrate 35.5, Fiber 2.5, Sugar 16.1, Protein 7.1
EZ PEANUT BUTTER LOVER'S BREAKFAST
When I told a friend of mine that I eat this, she gave me a funny look. But it's delicious...I promise.
Provided by SaltPepper
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Toast the bread on both sides in the oven.
- Spread some peanut butter on the toast. Use as much PB as you would on a PB&J sandwich.
- Put the toast back in the oven until the peanut butter gets warm. (Be careful not to burn the toast).
- Pour on plenty of maple syrup.
Nutrition Facts : Calories 66.5, Fat 0.8, SaturatedFat 0.2, Sodium 170.2, Carbohydrate 12.7, Fiber 0.6, Sugar 1.1, Protein 1.9
PEANUT LOAF
Tasty and peanutty and I don't have to take out my mixer for this so it's a bit quicker and easier. Recipe is from a Junior League cookbook.
Provided by Hey Jude
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°, grease a 9-inch loaf pan.
- Spread 3 tablespoons of the butter over the bottom of the pan; cover with 1/4 cup brown sugar and chopped peanuts.
- Whisk the flour, soda, baking powder, and salt together.
- Melt the remaining 2 tablespoons of butter with the peanut butter.
- Beat the egg until frothy and beat in the 1 cup brown sugar gradually; stir in the peanut butter mixture and the buttermilk.
- Mix this liquid mixture with the dry ingredients but do not beat; pour the batter over the brown sugar topping and bake 1 hour.
- Cool in the pan 10 minutes, then invert on a rack.
Nutrition Facts : Calories 3645.7, Fat 155.2, SaturatedFat 53, Cholesterol 373.9, Sodium 2788.4, Carbohydrate 501.5, Fiber 21.1, Sugar 286.2, Protein 86.5
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