Peanut Butter and Jelly Loaf
Peanut butter and jelly sandwiches are a classic favorite with most kids and even several adults I know. There’s just something about the combo of slightly salty, nutty peanut butter paired with sweet fruity jam that is sandwich perfection. So I thought why not take those same great flavors and bake them right into a loaf of bread? When snack time rolls around, instead of a pb&j sammy, slice a piece of this beautiful bread and enjoy it as-is, or take it to the next level by toasting it and topping it with whatever you fancy. (Butter or more peanut butter and jelly, perhaps?)
And heads up, this bread also makes killer French toast, which is perfect for a special occasion breakfast or brunch!
- Yield:1 (9 x 5-inch) loaf
- Prep Time:15 minutes
- Cook Time:1 hour 15 minutes
- Total Time:1 hour 30 minutes
For the Streusel Filling:
1/3 cup strawberry jam
1/2 cup honey roasted peanuts
1/2 cup + 2 tablespoons old-fashioned oats
For the Batter:
2 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1 medium ripe banana, mashed (about 1/2 cup mashed)
3/4 cup light brown sugar, lightly packed
2 large eggs
1/2 cup low-fat milk
2 tsp pure vanilla extract
Butter, for the pan
Flour, for the pan
Place a rack in the center of the oven and preheat oven to 350°F. Butter and flour a 9 X 5-inch loaf pan.
Add all ingredients for the streusel into a food processor and pulse until it forms a chunky mixture, stopping to scrape down the sides of the food processor as necessary. (Be careful not to puree it; it should still have texture.) Set aside for 10 minutes while you make the batter.
Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl or large measuring cup, and set aside.
Mash the banana in a large bowl, then whisk in the brown sugar, eggs, milk, peanut butter, and vanilla.
Add the dry ingredients to the wet all at once, and use a wooden spoon to stir just until incorporated, being careful not to over-mix.
Spread 1/3 of the batter on the bottom of the prepared loaf pan, and then sprinkle 1/3 of the oats mixture on top of the batter. Repeat this 2 times, ending with a layer of the filling on top.
Bake until the loaf is golden and a toothpick inserted into the center comes out clean or with just a couple crumbs, about 1 hour to 1 hour, 15 minutes. (The bread should be golden brown, but you can drape a piece of foil over the loaf if it starts to get too dark on top before it’s done inside.)
Place the loaf on a cooling rack and cool completely before removing and slicing.