Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup peanut flour
- 1/2 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup peanut butter
- 1/2 cup brown sugar
- 1 1/3 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 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Spread 1/3 of peanut butter mixture into loaf pan. Spread with 1 1/2 tablespoons of jelly and top with layer of 1/2 cup strawberries. Spread another 1/3 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