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Skinny Peanut Butter Bread

November 16, 2020 Amanda Plott
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Baking is the name of the game right now. It never fails, every year in the midst of Fall and Winter months I attempt to get as much use out of my oven as possible since it becomes too hot to do so through the most of the Spring and Summer months. I’ve made a lot of breads lately and I’ve got to say that this Skinny Peanut Butter Bread is one of my favorites.

This bread is perfectly sweet and full of peanut butter flavor. I found it to be a great breakfast bread, but I’m wondering too if there could be other uses by way of a PB&J sandwich.

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I lightened this bread up by reducing the sugar and using an unsweetened almond milk, but other than that it’s a pretty straight forward peanut butter bread. I opted to finish off a jar of crunchy peanut butter for this bread (just because that’s what I happened to have on hand), but creamy would work just as well.

I served mine with some strawberry preserves and fresh berries to make for a perfectly delicious PB&J breakfast!

Skinny Peanut Butter Bread Skinny Peanut Butter Bread
TheSkinnyFork.com

Delicious breakfast bread that's compeltely loaded with peanut butter goodness. Great to be served as part of a breakfast, topped off with jam and paired with fresh fruit!

Prep Time: 10 Minutes • Cook Time: 1 Hour

The Skinny:
Servings: 12 • Serving Size: 1 Slice • Calories: 267 • Fat: 16 g • Saturated Fat: 5 g • Carb: 28 g • Fiber: 2 g • Protein: 8 g • Sugar: 37 g • Sodium: 164 mg

Ingredients:
• 2 C. Flour
• 1 Tbsp. Baking Powder
• 1/4 Tsp. Salt
• 1/4 C. Butter
• 1/4 C. Sugar
• 1/4 C. Natural Sweetener
• 2 Tbsp. Brown Sugar/Sweetener Blend
• 1 C. Peanut Butter
• 1 Whole Large Egg
• 1 Tsp. Vanilla Extract
• 1 C. Unsweetened Almond Milk

Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5” loaf pan with non-stick baking spray and/or a piece of parchment paper; set aside.

In a medium bowl, whisk together the 2 C. flour, 1 Tbsp. baking powder, and 1/4 Tsp. salt; set aside as well.

In a large bowl or the base of a stand mixer, beat together the 1/4 C. butter. 1/4 C. sugar, 1/4 C. sweetener, and 2 Tbsp. brown sugar sweetener.

Add in the 1 C. peanut butter, 1 egg and 1 Tsp. vanilla and continue to beat until well blended.

Mix the dry ingredients into the wet and again stir to combine; the mixture will be very dry.

Add in the 1 C. milk and stir until just combined.

Transfer the mixture to the prepared loaf pan and place it in the oven to bake for 50-60 minutes, or until an inserted toothpick comes out clean.

Once done, remove from the oven and allow to cool completely.

Slice evenly into 12 pieces and enjoy with your choice of jams or jellies!
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Step-by-Step Photos:

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Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

In Breakfast, Brunch, Kid Friendly, Side Dishes, Snacks, Vegetarian Tags peanut, butter, bread, breakfast, brunch, nuts, sweets, baking
← Easy 'Baked' Instant Pot Sweet PotatoesPumpkin Gnocchi →
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