Ingredients
Method
- Heat the oven to 350°F (175°C). Coat a 9 x 5-inch loaf pan with cooking spray.
- Wash your hands. In a medium bowl, whisk the two flours, both sugars, the baking powder and the salt.
- In a large bowl, stir the peanut butter, eggs, milk, yogurt and vanilla until smooth.
- Add the dry ingredients to the peanut butter mixture a little at a time, folding gently just until no dry flour shows. The batter may be lumpy. Do not taste the raw batter.
- Spread the batter in the pan and bake for 48 to 52 minutes. Check it 10 to 15 minutes before the time is up; if the top is browning too fast, cover it loosely with foil.
- The bread is done when a toothpick inserted in the center comes out clean, or the center reaches 190°F (88°C) on a food thermometer.
- Cool in the pan for 10 minutes, then turn the loaf out onto a wire rack and let it cool before slicing. Wash bowls, utensils and counters that touched raw batter in hot, soapy water.
Notes
From NDSU Extension's Peanut Butter Bread, with Food Hero's quick-bread doneness test. Contains peanuts, eggs, milk and wheat. Once cool, and within 2 hours of baking, wrap and refrigerate the loaf; eat within 3 to 4 days, or freeze wrapped slices for 2 to 3 months.