The Quarantine Kitchen: Peanut Butter Bread

This would either be really good… Or horrible. Regardless of the outcome, I was intrigued. This recipe is from the 1932 cookbook published by the Four Roses Flour Company. The simple ingredients are typically those that we all have on hand. No yeast. No eggs. No butter. No kneading. No kidding. I was able to throw it all together in less than 10 minutes. The smell, as it baked, was intoxicating– like peanut butter cookies. The finished product was a golden but dense loaf of bread. I expected it to be much sweeter than it was, but it was still delicious with butter slathered on it while it was still hot. The rest I saved to make French toast with the following morning. Let me tell you, using it for French toast is where it’s at!


2 cups flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
1/2 cup peanut butter

Mix your dry ingredients together first, then milk, and lastly peanut butter. Pour into a greased loaf pan and bake one hour at 325°.

Let us know how your peanut butter bread turns out– share it with us! Got a quarantine-worthy recipe of your own? We want to try it too! Keep it simple and email!