By now it’s probably clear to you that I view bread as a butter delivery device. That was the role assigned to it in the flax bread and Paleo crackers posts. The thing about butter though is, you can never have enough delivery vehicles for it. Being always on a lookout for those, I couldn’t let the recipe posted by Sandy of Sandy’s Simple Recipes and More go unnoticed. Or untested for that matter. And an intriguing recipe it is. Peanut butter bread?
Not a bread with peanut butter, mind you, but a bread made from peanut butter. Unless you are an experienced member of keto community used to all kinds of unexpected substitutes and replacements, you are likely to raise your brow at that.
My first go at the basic recipe went well, so the second time around I introduced some variations. They worked amazingly well, adding a nice twist to the taste. The bread comes out pleasantly crunchy, especially after toasting; it has just a note of a peanut butter taste, it’s easy to cut and will keep in the fridge for days. If you use a blender to make the mix, make sure it’s not an underpowered one. I underestimated how viscous the mix was, and my 450 WT blender had a hard time with it. The second time an 800 WT one did much better.
I marked my additions so you can fall back on an original recipe if you wish.
Peanut Butter Bread Recipe
Servings: 10 Time: 40-50 min Download PDF
- 1 cup natural peanut butter (almond butter can be used instead)
- 3 eggs
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon baking soda
- 2 tablespoon poppy seeds (my add – V.G.)
- 1 teaspoon cinnamon (my add – V.G.)
- 1 large lemon’s zest (my add – V.G.)
- 1/4 teaspoon salt
- Beat eggs in a blender.
- Fold the peanut butter in and blend until smooth.
- Add in remaining ingredients.
- Pour into a sprayed mini loaf pan and smooth the top with a rubber spatula.
- Bake at 350 degrees for 30-40 min.
- Let cool down before slicing.