Reviewed: Mar. 10, 2012

Like many reviewers said, the bread was really bland.. I made bit of peanut butter frosting to make up the lost peanut butter taste. Also, mine wasn't as dry since I tried to follow top reviewer's advice, but I definitely should have doubled the peanut butter. I will try again with more peanut butter and buttermilk since I do love anything with peanut butter! EDIT: I tried the leftover following day, and there was more of the peanut butter taste! So instead of 3 star, I give 4. And I will make it again with more peanut butter, which will lead to 5 star I'm sure!

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Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 27, 2012

There is definitely something missing from this recipe....no shortening or butter or even milk making this bread extremely dry. I made it again adding in 1/2 of shortening and it did improve the bread making it a bit more moist.

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Reviewer:

rudysfavorites

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Cooking Level: Expert

Living In: Danbury, Connecticut, USA

Reviewed: Jan. 24, 2012

I made this Gluten Free. Took the advice from Jillian's review and changed it a bit. First, in a standing mixer I creamed 1/2 c butter with 1/2 c white sugar and 1/2 c brown sugar. Then, add the egg and vanilla. Add 3/4 c peanut butter and 1 cu buttermilk (1 Tbsp vinegar and 1 c milk). In another large bowl, I used 1 c brown rice flour, 1/2 c corn starch, 3/4 c oats, 1 Tblsp baking powder, 1 1/2 tsp xanthum gum, 1/2 tsp salt. Then cut 3/4 c peanut butter into dry ingredients. Mix dry with wet ingredients. Bake as directed but watch closely.

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Reviewer:

ashleyj07

Living In: Nashville, Tennessee, USA

Reviewed: Nov. 8, 2011

I made this and added some peanut butter chips to the mix in the end. The taste is good but the bread is rather crumbly. Hubby says it's better that way so I bumped this up to a FOUR star. My 20 month old loves it as well!

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Reviewer:

buttercup

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

I followed most of the recipe but did make the changes that Jillian (first review above) made to address the dryness. Next time I'll double the recipe so it'll last more than an evening! Beyond awesome with peanut butter glaze or honey when warm!

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Reviewer:

bethmtankersley

Reviewed: May 30, 2011

We LOVE it! All 4 of my boys gave it the thumbs up, and I cant stop eating it either. Since other reviews mentioned it being dry, I decided to leave out the oatmeal, and increase the peanut butter to 1 Cup (I used creamy.). I also doubled the recipe, thank goodness cause my boys ate it right up! It baked for exactly 55 minutes. I let it cool slightly, then wrapped it up tight with foil and put it in the fridge over night. This morning for breakfast I microwaved slices for just a few seconds and lightly drizzled with honey - amazing! Thanks for a new family favorite!

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Reviewer:

STEPHY800

Reviewed: Apr. 20, 2011

I have made this twice. The first time as directed with the exception of creamy peanut butter and a handful of crushed peanuts. The second time I double the recipe and substituted one cup of wheat flour and about one cup of low-fat peanut butter and again added crushed peanuts.

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Reviewer:

nancyjkline

Reviewed: Mar. 12, 2011

I followed this recipe to exactly as it was written and it seemed like it was missing something. The bread was a bit more crumbly than I was hoping for and just didn't have that much flavor. It was okay but not something that I'd probably do again.

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Reviewer:

jspies

Reviewed: Oct. 11, 2009

No, No, No...don't waste your time! This was not dry, but VERY crumbly, there was no "slicing" it! Could run par for the course for PB bread though, all the recipes I have seen on the internet have the same complaint!

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Reviewer:

Adrian

Cooking Level: Expert

Home Town: Okeana, Ohio, USA

Reviewed: Oct. 9, 2009

Wow! This tastes just like a huge Nutter Butter cookie. I went over the reviews and changed the recipe a bit to address the dryness and subtle peanut butter flavor since my husband and I LOVE peanut butter. To address the dryness I creamed 1/2 c. of Land o Lakes lite stick butter with 1/2 c. white sugar and 1/2 c. brown sugar, then added the egg and vanilla and mixed in 3/4 c. of chunky peanut butter and 1 cup of buttermilk (1 c. milk with 1 Tbsp. of vinegar). In a separate bowl I mixed the dry ingredients reducing the oats to 3/4 c. and cutting in an additional 3/4 of chunky peanut butter. Then mix the dry and wet ingredients together. I sprayed a glass baking dish with Pam for baking and this baked up perfect in 1 hour and 5 minutes. After it cooled I topped it with Peanut Butter Glaze from this site -this was a great find for peanut butter addicts!

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