Peanut Butter Loaf

Peanut Butter Loaf

 Made  times
LOVESTOCOOK 0

"Simple to make and very moist. My hubby likes to slice and toast it."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
  2. Sift together flour, soda and salt. In a large bowl, cream sugar and peanut butter together. Beat in egg and vanilla until smooth. Stir in flour and milk alternately, beating until smooth after each addition. Spoon batter into prepared pan.
  3. Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.

Reviews

31
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

5 stars! It came out beautifully! :) Also gets 5 stars because I replaced with all whole-wheat flour and it still turned out great (few recipes do that as well as this one did!) So, here's wha...

Most helpful critical review

Not good.

Most helpful
Most positive
Least positive
Newest

5 stars! It came out beautifully! :) Also gets 5 stars because I replaced with all whole-wheat flour and it still turned out great (few recipes do that as well as this one did!) So, here's wha...

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...

This recipe is awesome. I took the advice of others and added another 1/3 cup of peanut butter (2/3 cup total). and only used 1/2 cup brown sugar. I didn't have any buttermilk, but just used nor...

this is an awesome recipe for the peanut butter lovers out there.

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 flav...

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.

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 time...

excellent. i did put 2/3 cup of pb as suggested by others. I cooked in a 9x5 glass pan and it cooked in a little less than 1 hour. I like to slice it, heat it up and spread a little pb on top. ...

Other stories that may interest you