Peanut Butter Loaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
• 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.
• Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool. Store in a covered container.

Steps:

• Place Topping Pouch in large bowl of boiling water; set aside. Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan. Mix Crust Mix and margarine in medium bowl until crumbs are evenly moistened. Press half of the crumbs firmly onto bottom of prepared pan; reserve remaining crumbs.
• Pour cold milk into medium bowl. Add Filling Mix and Peanut Butter. Beat with electric mixer on low speed until blended. Beat on high speed 3 min. (Do not underbeat.) Spoon half of the filling mixture over crust in pan. Remove topping pouch from water. Shake vigorously 1 min. or until topping is no longer lumpy. Squeeze half of the topping over filling in pan. Repeat layers of remaining crumbs, filling and topping.
• Freeze 4 hours or overnight. To serve, lift dessert from pan using foil handles; remove foil. Let dessert stand at room temperature 10 min. before serving for easier slicing.

Steps:

• Preheat oven to 350°, grease a 9-inch loaf pan.
• Spread 3 tablespoons of the butter over the bottom of the pan; cover with 1/4 cup brown sugar and chopped peanuts.
• Whisk the flour, soda, baking powder, and salt together.
• Melt the remaining 2 tablespoons of butter with the peanut butter.
• Beat the egg until frothy and beat in the 1 cup brown sugar gradually; stir in the peanut butter mixture and the buttermilk.
• Mix this liquid mixture with the dry ingredients but do not beat; pour the batter over the brown sugar topping and bake 1 hour.
• Cool in the pan 10 minutes, then invert on a rack.

Steps:

• Preheat oven to 350°F.
• Sift together the flour, baking powder, salt and baking soda and set aside.
• Cream together the shortening and peanut butter; then add the sugar gradually while creaming -- continue to cream until light a fluffy.
• Add eggs and beat well.
• Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread.
• Spoon batter into well greased loaf pan 8x4x3.
• Bake for 35-45 minutes or until pick inserted in the center comes out clean.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
• 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.
• Bake in preheated oven for 1 hour, until well browned. Remove from the pan to cool.
• Store in a covered container.

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk and peanut butter until smooth; stir into flour mixture just until combined. Pour into a greased 8x4-in. loaf pan. , Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack. If desired, serve with jelly.