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Peanut Butter & Jelly Bread

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Peanut Butter & Jelly Bread

This Peanut Butter & Jelly Bread bakes up fluffy and tender, with a wealthy nutty taste and peanut butter-y texture. Each slice is studded with candy and gooey strawberries that add a jelly or jam accent to the loaf.

This plant-based loaf is each a bit savory and candy and is a scrumptious deal with or snack for anybody who loves a peanut butter and jelly sandwich. Or just a few yummy baked items that includes candy summer time strawberries.

And sure, you may use any berry you’d like!

sliced peanut butter loafsliced peanut butter loaf

Peanut Butter, Peanut Butter & Jelly!

I get that youngsters tune caught in my head each time I make a peanut butter and jelly sandwich. The one we watch in our home is here on YouTube, by certainly one of my fave child channels, Simple Silly Songs. So yeah. Sing the tune when you make the recipe. If you dare. Because you could be singing it for days. The refrain at the least.

By I digress.

This loaf is so enjoyable and yummy. I’ve discovered myself snacking on it as a pre-bedtime snack. I’m going to take one chunk and find yourself consuming your entire thick slice. So good!

You can serve this bread cool from the fridge, or heat it as much as soften it a bit.

sliced loaf bread strawberriessliced loaf bread strawberries

Nut Butter Loaf

You may skip the peanut butter and use almond butter. Or even experiment with cashew, walnut or sunflower butter.

The nut butter principally provides the wealthy fats, which lends to the superb texture, and it additionally provides taste. And in fact vitamins like iron, protein, fiber.

This loaf, surprisingly, isn’t heavy! That was my concern in baking a nut butter loaf. It continues to be very gentle and fluffy, all whereas tasting the wealthy nut butter in each chunk.

Peanut Butter & Jelly Bread for Everyone

This loaf recipe is vegan, plant-based and incorporates sugar and wheat flour, however be happy to customise to fit your wants. You can simply swap out the wheat flour for a gluten-free flour mix. I used a bread flour, however bread or all objective flour will work.,

You may additionally simply swap the cane sugar for one thing like coconut sugar and even date sugar if that’s what you might be searching for.

Peanut Butter & Jelly BreadPeanut Butter & Jelly Bread

The Jelly (Or Jam)

For this Peanut Butter & Jelly Bread, the “jelly” is simply easy summer time strawberries. But blueberries, peaches and even raspberries would work rather well too.

And in case you don’t have contemporary barries available, you may sub with swirling precise fruit jam or jelly into the leaf earlier than baking.

Another possibility is to slice up bananas, however that may positively change the identify of the loaf.

Summer Snack Idea for Kids

And lastly, this Peanut Butter & Jelly Bread is such a terrific snack thought for teenagers! My daughter likes to nibble on this bread in her excessive chair. She adores strawberries so this most likely reminds her of that yummy summer time taste.

And once more, if you have to experiment with a. nut-free loaf, give sunflower butter a strive! Pumpkin seed butter might be enjoyable to strive too.

Looking for an additional loaf thought? Try this Chocolate Chip Chocolate Loaf!

Happy summer time strawberry season everybody!

top of loaf breadtop of loaf bread

Peanut Butter & Jelly Bread

Fluffy and moist, peanut butter and strawberry jam flavored loaf. Plant-based elements.

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Prep: 10 minutes

Cook: 55 minutes

Total: 1 hr 5 minutes

Servings: 8 slices

Ingredients

Wet:

  • 1/2 cup vegan egg replacer**
  • 1/2 cup cane sugar
  • 1/3 cup peanut butter, melted
  • 4 Tbsp vegan butter, melted
  • 1/4 cup non-dairy milk, full fats
  • 1/3 cup banana, mashed

Dry:

  • 2 tsp baking powder
  • 2 1/3 cups flour, bread or AP
  • 1/4 cup rolled oats
  • 1/4 tsp salt

Fold in + Topping:

  • 1 1/2 cups strawberries, sliced
  • 2 Tbsp peanuts, chopped
  • sprinkle of sugar and some additional berry slices

Instructions

  • Preheat oven to 400 levels. Line a loaf pan with parchment paper.

  • In a big mixing bowl, whick collectively the moist elements.

  • Stir within the dry elements.

  • Wash and dry the berries. Slice them. Pat dry once more to take away extra moisture. Fold them into the batter.

  • Pour the batter into the loaf pan. Top batter with the chopped peanuts and some additional berry slices and a sprinkle of sugar.

  • Bake at 400 levels for ten minutes, then decrease warmth to 350 and bake for an additional 45 minutes or till middle is baked via.

  • Remove loaf from oven. Let sit for at leas ten minutes earlier than eradicating from the loaf pan. Wait to chill one other 10-Quarter-hour earlier than slicing. Enjoy heat or cooled!

Notes

**egg replacer choices: JUST Egg (what I used), silken tofu, mashed banana, one other model of “egg replacer,” flax egg.

diet estimate | per serving

Calories: 321kcal | Carbohydrates: 49g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 174mg | Potassium: 322mg | Fiber: 3g | Sugar: 16g | Vitamin A: 304IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg

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