Reviewed: Nov. 6, 2009

Really odd and not tasty at all. It sounded like a good idea for something different. Even slathered with jelly and pretending it was a PB and J it was, well, odd.......

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John Uskglass

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 24, 2009

Made this recipe yesterday EXACTLY AS WRITTEN and if I had rated it yesterday I would have given it two or three stars - edible but not great. However today the texture has improved and the flavor is better so it deserves four stars. I might rate it five stars with double the peanut butter - but since that isn't how the recipe is written I won't rate it on that.

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Kelly

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Reviewed: Jun. 6, 2009

I love this! I increased the peanut butter to about a cup and added chocolate chips, then made it into muffins (12, cooked for 20 min). It was delicious. I'm definitely saving this recipe.

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jdphoenix

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Reviewed: Mar. 31, 2009

What a treat! I decreased the brown sugar to 3/4 cup, increased the peanut butter to 2/3 cup, and added 6 oz. chocolate chips. Makes 12 muffins, bake about 50 minutes.

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Lae

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Reviewed: Dec. 14, 2008

I also doubled the peanut butter. Very light and not to sweet which was perfect for me. I added a pinch of cinnamon to the batter also.

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liljessyboop

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2008

This bread was delicious. It was very moist and tasted best when it was warm. I only made one change to the recipe. I'm a big fan of peanut butter so I added 2/3 of peanut butter instead of 1/3. Thanks so much for this wonderful recipe

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Vanessa

Cooking Level: Beginning

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Reviewed: Aug. 25, 2008

My peanut butter loving family is in heaven! I followed other reviews and used 2/3c peanut butter and made them into muffins. They are so moist and full of peanut butter flavor! I will be making these often, thanks!

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momof2

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

Oh, oh, oh. I doubled the peanut butter and I am in heaven~

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kind*machine

Cooking Level: Intermediate

Living In: Champaign, Illinois, USA

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Reviewed: Apr. 11, 2008

Not good.

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Joannealexis1250

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Reviewed: Nov. 13, 2007

I love this recipe. It does not take much time to prepare and the tast is great. I made it for breakfast and put almond butter instead of peanut butter and used milk instead of buttermilk. My 2 year-old daughter, that is not a big fun of cakes, was asking me for more and more pieces of this one.

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Cristina & Maria

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Reviewed: Aug. 22, 2007

Good stuff! I had some left-over peanut butter and needed a snack to take to our Bible study; it was devoured immediately. The recipe makes a small, thin loaf so I adjusted it about 1 3/4 times to make a nice-sized loaf. I'll be making this again soon.

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Pillowtrot

Cooking Level: Expert

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Reviewed: May 16, 2007

I really enjoyed this recipe! Counter to what some say about its lack of moisture I found it had plenty and was hard to not eat all in one day! I suggest doubling the amount of peanut butter (this may help to add moisture) called for and for those of you who love chocolate like I do add some chocolate chips.

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gentlefawn

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Reviewed: Mar. 13, 2007

Very good. Simple to make. I used a dark loaf pan so I cooked it at 325.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2007

AWSOME recipe for the kids to try! For a COFFEE flavor add a couple tablespoons of coffee granules.

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Lisa Marshall

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 18, 2006

Awesome recipe!! Everyone loved it!!

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Jen V,LMT

Cooking Level: Intermediate

Living In: Graniteville, South Carolina, USA

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Reviewed: Nov. 4, 2004

I thought that this recipe was slightly heavy but it tasted great toasted and it smelled even better. I used smooth peanut butter but next time I'll try crunchy or add some chopped peanuts to give it a little extra something.

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COOKYSNORK

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Reviewed: Oct. 1, 2004

This was ok. It seemed a little dry and didn't taste strongly of peanut butter.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Nov. 4, 2003

This recipe is totally yummy. I made it with half whole wheat flour. Next time I'm going to try to replace even more of the white flour and decrease the fat a bit by replacing or leaving out the oil. I made this into 12 muffins and baked them for 20 minutes. They turned out perfect. I wonder how they'd taste with chocolate chips? Thanks Loves-to-cook!

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MACKALLEN

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Reviewed: Sep. 19, 2003

I didn't enjoy this recipe at all. There wasn't much flavor to it, and the texture wasn't appealing either. Sorry.

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NTROPPI

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Reviewed: May 18, 2003

I made this several months ago to use up some left over buttermilk, but I don't think I'll make it again. I added raisins and a bit more peanut butter than it said (so the raisins would be like jelly in a PBJ sandwich). It was kinda dry and didn't taste like peanut butter, but I think the raisins made it a lot better! It was good for making peanut butter and jelly sandwiches (might as well use normal bread for that!), but most of it ended up sitting in the refrigerator for a couple weeks until I threw it away.

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