Vintage Recipes: Peanut Butter Loaf

Everyone knows how much kids (and big kids) love peanut butter and jelly sandwiches.  This easy loaf provides the peanut butter; all you have to do is add the jelly or jam!

Here's the original recipe card:

For one loaf:

4 cups all-purpose flour

1/3 cup sugar

2 T. baking powder

1 t. salt

1 cup chunky-style peanut butter

2 eggs, well beaten

1 3/4 cups milk

1 T. grated lemon rind

1 T. lemon juice

1/2 cup chopped peanuts, optional

In a mixing bowl, combine the flour, sugar, baking powder, and salt.

Cut in peanut butter with a pastry blender or use a food processor with the steel blade and blend until mixture resembles coarse crumbs.

In a separate bowl, mix the eggs and milk.  Add lemon rind, lemon juice, and peanuts, if using.

Stir into flour mixture only until blended.  Pour batter into greased 9 x 5-inch loaf pan. (or two 8 x 4-inch pans)

Bake at 350 degrees F. for one hour or until tester inserted inc enter comes out clean.  Remove from pan to wire to cool.  Wrap and store overnight before serving.

The peanut taste is very prominent and the bits of peanuts add a great crunch!

I enjoyed a slice for breakfast with strawberry jam.  Yummy!

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