Peanut butter bread from Tate's Bake Shop Cookbook: The Best Recipes From Southampton's Favorite Bakery For Home-Style Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on January 20, 2013

    p. 22 If you love peanut butter, run don’t walk to pull this book off your shelf as this recipe produces a moist, tender, rich and delicious loaf that delivers on the author’s promise that it tastes “just like peanut butter”. My sous chef (golden retriever) couldn’t contain his excitement as I made this dish as he dashed back and forth fully convinced this would be entirely his own! He even sat in front of the oven as it baked! Though the author suggests it would be great toasted, w jam or even ice cream we absolutely adore it straight up. I’ve made several versions of PB breads over the years; this is the best by far. Photos here: http://chowhound.chow.com/topics/884276#7840759

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