peanut butter & jelly bread

Serving up nostalgia, one slice at a time.

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I happened across this idea not too long ago. In fact, you may remember the last trip that the hubs and I took – our Bourbon Trail tour of Kentucky, that is. We mixed it up this time; a bit of hotel time and a bit of tent camping time, all interwoven in one weekend. It’s easy to plan your first meal of the day when staying in a hotel, but what’s a cook to do when she knows they will only have campfire heat {if that} on one of the other mornings?

Enter: peanut butter and jelly bread.

I couldn’t tell you what made me think of this. I know that the hubs loves a good, ol’ fashioned PB&J sandwich…I mean, who doesn’t?…but the thought of making it into one cohesive loaf? Has this gal lost her mind? Once I set upon the idea, I knew that I needed a little bit of research and credibility on my side; something to back me up, if you will. And when I found the recipe below, my guideline, I knew that I had struck gold.

It truly doesn’t get much simpler than this, y’all. We’re talking easy as pie, a one-bowl wonder breakfast bread. It comes together in know time and, from personal experience, is rib-sticking-you’ll-stay-warm-and-full-all-morning kind of good. Whole wheat flour packs a nutritious punch, and heightens the nutty taste of the peanut butter that’s folded in. With no added sugar, the fruit preserves and dried cranberries are able to shine their brightest. Greek yogurt brings protein into the mix, helping you power right through your morning.

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And the best part? You can slice this ahead of time, freeze it individually, and simply warm up as needed for breakfast on the go. Winning!

~~~

Peanut Butter & Jelly Bread {recipe adapted from Whole Foods Market}

A fun twist on a classic sandwich, this bread is sure to bring a smile to everyone’s faces! You get all of the flavors of a standard PB & J, but in one easy-to-hold slice of bread. Wonderful warmed in the oven once sliced, too!

Ingredients:

1 cup all-purpose flour

3/4 cup whole wheat pastry flour

3 tbsp. ground flaxseed meal {optional}

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

3/4 cup low-fat buttermilk

2/3 cup peanut butter

1/2 cup fat-free vanilla Greek yogurt

2 large eggs

1/2 to 3/4 cup fruit preserves of your choice

optional: cinnamon-sugar to sprinkle on top of the loaf 

optional: dried cranberries or other dried fruit to layer in with the preserves 

To Prepare:

Preheat the oven to 350 degrees. Generously spray a loaf pan with non-stick cooking spray, and set aside.

In a large bowl, whisk together both flours, {optional} flaxseed meal, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk, peanut butter, yogurt, and eggs. Gradually stir the peanut butter mixture into the flour mixture until just combined. Do not overmix!

Spoon half of the batter into the bottom of the loaf pan, making sure to get it into all of the corners. Spread the fruit preserves evenly over that first layer of batter, and top with the optional dried  fruit. Top with remaining batter, and smooth out to seal in the jam. If desired, sprinkle with cinnamon-sugar mixture.

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Bake for 55-65 minutes {your oven may vary slightly}, or until a knife inserted into the center comes out clean. Let cool in the pan for about 5 minutes, then turn out onto a rack and allow to cool completely. Cut into slices and serve!

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