Peanut Butter & Strawberry Jelly Bread
Peanut butter & jelly.
Just hearing the phrase brings waves of nostalgia and feelings of comfort. Everyone has their favorite way to eat it (meaning Americans for the most part - many foreigners can't quite comprehend the allure and beloved status of peanut butter. Similar to how many of us may view Marmite or Vegamite, childhood staples for Brits, Aussies and many around the globe.)
But back to PB&J - this month's Improv Challenge theme which each month, two ingredients are paired for everyone to get creative with by developing a unique recipe.
I had already seen so many clever ideas from April 2nd's National Peanut Butter & Jelly day - from PB&J French toast to PB&J creme brulee! I ended up keeping it simple, taking a basic peanut butter quick bread recipe, adding in some strawberry preserves (my grown-up "jelly" preference) along with some fresh strawberries and a few other tweaks - like using peanut flour, which gives fantastic flavor and a decent amount protein.
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Peanut Butter & Strawberry Jelly Bread
Ingredients
- 1 cup all-purpose flour
- ½ cup peanut flour
- ½ cup whole wheat pastry flour
- 2 teaspoons baking powder
- ÂĽ teaspoon salt
- â…” cup peanut butter
- ½ cup brown sugar
- 1 â…“ cup fat free milk
- 3 tablespoons strawberry jelly, jam or preserves, divided
- 1 cup fresh strawberries, sliced, divided
Instructions
- Preheat oven to 350 degrees F.
- In medium bowl, whisk together flours, baking powder and salt.
- In separate large bowl or bowl from stand mixer, beat peanut butter and brown sugar until thoroughly mixed. Slowly pour in milk, beating consistently until completely mixed together.
- Add in flour mixture, beating until dry ingredients are moist.
- Grease a 8 ½ x 4 ½ x 2 ½-inch loaf pan. Spread ⅓ of peanut butter mixture into loaf pan. Spread with 1 ½ tablespoons of jelly and top with layer of ½ cup strawberries. Spread another ⅓ peanut butter mixture on top. Spread with remaining jelly and top with remaining strawberries. Spread remaining peanut butter mixture on top.
- Bake for 50-55 minutes or until tests clean with toothpick.
- Remove from oven and let cool in pan for 15 minutes on rack. Remove from pan and cool completely before cutting.
Nutrition
- Serving Size: 16 -20
Best way to eat it? Toasted with some PB & J spread on top, of course.
Secretly I prefer PB & banana and PB & honey. I'm a jelly lover for sure, but that's my quirkiness, I guess.
This looks yum!
I love your idea for this month's ingredients! I am a big fan of this type of breads. Yum!
How fun to have the PB &J baked right into the bread.
ack! Baked INTO the bread! Just think of the time it will save me making my youngest's school lunch in the morning...
(I'd never heard of peanut flour. Do you use it much?)
Melody - I've been using peanut flour here and there - it gives a great flavor (it's just peanuts that are grounded into a fine meal.)
Deanna...this bread looks awesome! I love that you added the ingredients right into the bread. It's like making my favorite classic sandwich that much more portable! Beautiful job! : )
I gotta say - this is terrific bread! ...and your last photo is simply stunning!
your bread looks delicious, and it's healthy to boot. i've never heard of peanut flour- do you get it at a health food store?
Rebecca - Trader Joe's use to carry it but now I just get it online. It really is awesome - I add it to smoothies or soups to thicken and add flavor, of course it's great in baked goods and really good as a coating too!
This sounds delicious, especially with the extra pb&j spread on top. Imagine making pb&j sandwiches with this bread!
Love this recipe! What a fun way to pair the two together, and I bet my kids would love this too. Now I just need to come up with a gluten-free version 🙂
Beautifully done, Deanna!!! Your slices are just gorgeous 🙂
now this is a great looking bread! definetly on my making list
Your bread looks amazing! I love the strawberry swirls!
How creative! I love this!