When I was living in Greece, I got shipments of peanut butter sent in from America. My Greek kinfolk just about disowned me. Why don't you just eat this delicious local cheese and marmalade Aunt so-and-so made on your bread like everyone else. Well, that was awesome too, but I needed my peanut butter. The truth is, Greeks do not like peanut butter for some reason. As a Greek-American, I couldn't have been more red-blooded American with my peanut butter affinity. I love it so much, I not only want to put it on my bread, I want to put it in my bread.
I adore this recipe for peanut butter buttermilk bread I found on the interwebs. It's actually a muffin recipe that I turned into a loaf. I would make it again and again. The peanut butter flavor is right on cue and it's wonderful with jam, chocolate or even more peanut butter on top.
Peanut Butter Buttermilk Bread (or muffins!)
adapted from yummly
1/2 cup peanut butter
3/4 cup light brown sugar (packed)
2 large eggs
1 tsp vanilla
2 cups all purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
- Preheat oven to 400 degrees F.
- In a large mixing bowl, beat peanut butter and brown sugar until blended.
- Beat in eggs, one at a time and then beat in vanilla.
- In another large bowl, mix flour, salt and baking soda together.
- Add dry ingredients to peanut butter mixture and beat in with buttermilk.
- Pour batter into greased loaf pan. Bake for 40 minutes, or until pick comes out clean. If making muffins, bake for 20-22 minutes.