L.A. Schools Peanut Butter Bread - A Back-To-School Throwback
Here is the simple way to do peanut butter bread.
Ingredients
| Unsalted butter | 4 Tablespoon (room temperature) | |
| Granulated sugar | 1 1/4 Cup (20 tbs) (Turbinado sugar can also be used) | |
| Creamy peanut butter/Almond butter | 1 1/4 Cup (20 tbs) | |
| Eggs | 2 (room temperature) | |
| Pure vanilla extract | 2 Teaspoon | |
| All purpose flour | 2 1/4 Cup (36 tbs) | |
| Baking powder | 1 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Milk/Almond milk | 12 Ounce | |
| Baking spray | 1 Teaspoon (as required) | |
| Icing: | ||
| Powdered sugar | 3/4 Cup (12 tbs) | |
| Milk | 3 Tablespoon (more or less) |
Directions
MAKING:
1.Preheat oven to 350 degrees
2.Sift the flour, baking powder, and salt. Set aside.
3.Using a stand mixer or a hand mixer, mix the butter, sugar, and peanut butter together until its fluffy, about 3 or 4 minutes. Add each egg one at a time. Add the vanilla.
4.Mix in half of the dry ingredients just until it comes together. Add the milk. Stop to scrape the sides of the bowl down periodically. Mix in the remaining dry ingredients. Again, mix just until the ingredients come together. Do not over mix. (Note: The dough will be slightly tight.)
5.Pour the dough into a 9x13 baking dish that has been sprayed with baking spray. Spread it out evenly all the way to the corners. Bake at 350 degrees for 20 to 25 minutes, check it with a toothpick at the 20-minute mark. Once its done, allow it cool in the pan for about 5 minutes and then invert it on to a rack to cool completely.
Icing:
6.Whisk the powdered sugar and milk until smooth and drizzle over the bread. Cut into the desired number of pieces. This bread can be stored at room temperature in an airtight container and enjoyed at any time.
SERVING:
7.Serve and enjoy!
Recipe Summary
