Peanut Butter Breakfast Loaf
By Sue Lau | Palatable Pastime
This month for #BreadBakers, the emphasis is on nut flours. I decided to use some of the peanut flour in my pantry which is made by Jif and is a finely textured flour. It adds a lot of peanut butter flavor without all the fat associated with peanut butter.
For a different take on it, I added coffee as a flavoring, and since this made it taste breakfast-like to me, used maple flavoring as well. It’s perfectly suitable for toasting up slices and spreading with homemade jam or jelly.
If you see the bit of dark around the edge- that wasn’t from the loaf but where I toasted the piece before adding jelly. I do tend to like dark crunchy edges! It was perfect with my cup of Ethiopian Sidamo coffee, which also has a hint of maple to it.
Great for enjoying out on the patio these warm mornings when the sun rises and before it gets hot. We sip our coffee and eat some tasty bread with jam while watching the birds including the hummingbirds that frequent our feeder. It’s a very relaxing ritual for us in the warm seasons!
Join me tomorrow when I share my recipe for cherry clafoutis, which is a perfect dessert for this month with all the cherries coming in.
I noticed that the local orchards that offer cherries have them in right now, so that’s a head’s up for you if you plan to get them really fresh to keep an eye on it. Otherwise, the huge tubs they ship in from Michigan are just a little past for making jam. But my recipe uses the fresh Rainier cherries which I like because they don’t tend to stain the fingers while pitting.
Peanut Butter Breakfast Loaf
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 1/2 cup cold brewed coffee
- 2 large eggs
- 1 teaspoon maple extract
- 1/2 cup all-purpose flour
- 1/2 cup peanut powder or peanut flour
- 1/2 cup powdered milk
- 2 teaspoons baking powder
- 1/2 cup chopped roasted peanuts
- Cream together butter and sugar in mixer.
- Add eggs one at a time and when blended, mix in cold coffee and maple extract until smooth.
- Stir together the flour, peanut powder, powdered milk, and baking powder.
- Add to mixer to form a batter, then fold in peanuts.
- Pour batter into a loaf pan sprayed with pan release.
- Bake for 50-55 minutes or until a toothpick can be inserted and removed without wet batter.
- Cool in pan ten minutes, then turn out and finish cooling loaf on a wire rack.
This month’s BreadBakers’ theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings.
Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!
- Almond Blueberry Banana Bread by Stacy at Food Lust People Love.
- Fig and Walnut Bread by Karen at Karen’s Kitchen Stories.
- Almond Butter Chocolate Chip Muffins by Pavani at Cook’s Hideout.
- Peanut Brittle Ring Bread by Sharanya at Sara’s Tasty Buds.
- Almond Pear Bread by Cindy at Cindy’s Recipes and Writings.
- Carrot Nut Bread by Mayuri at Mayuri’s Jikoni.
- Citrus Bread with Macadamia Nuts by Wendy at A Day in the Life on the Farm.
- Mixed Berry Almond Loaf by Namita at Ambrosia.
- Peanut Butter Breakfast Loaf by Sue at Palatable Pastime.
- Quick Almond Bread by Kalyani at Sizzling Tastebuds.
- Whole Grain Date Walnut Bread by Sona at Spill the Spices.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.
Join my recipe group on Facebook for more recipes from blogger friends around the world!