Peanut Butter & Jelly Bread

You guys, if you haven’t made my PEANUT BUTTER & JELLY BREAD this back to school season, you should!

Not only is this quick bread super simple, it is incredibly delish.

Enjoy a slice in the morning with milk or coffee, pack it in a lunchbox or save it for an after school treat.

No matter how you slice it, you will love it!

There is just no combination more synonymous with back to school than PB&J!

Happy baking! xx

Peanut Butter & Jelly Bread

• Author: Mix and Match Mama
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf 1x

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Description

You guys, if you haven’t made my PEANUT BUTTER & JELLY BREAD this back to school season, you should!  Not only is this quick bread super simple, it is incredibly delish.  Enjoy a slice in the morning with milk or coffee, pack it in a lunchbox or save it for an after school treat.  No matter how you slice it, you will love it!  There is just no combination more synonymous with back to school than PB&J!

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Ingredients

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• 1 cup of sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 cup creamy peanut butter
• ½ tablespoon vanilla
• 1 cup of all purpose flour
• ½ teaspoon baking soda
• 1 (12 oz) jar of strawberry jelly, jam or preserves (try making homemade!)

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Instructions

1. Preheat oven to 350 degrees.
2. Lightly spray one loaf pan with cooking spray and then set aside.
3. In a mixing bowl, beat sugar, vegetable oil, egg  and peanut butter with an electric mixer.  Beat in vanilla.  Set bowl aside.
4. In a second mixing bowl, whisk together with a fork your flour and baking soda.
5. Pour peanut butter mixture slowly into flour mixture and blend together until just moistened with a spoon (not your mixer).   Pour half of your batter into prepared loaf pan and then spoon your jar of preserves down over the top (it doesn’t have to be evenly spread because it will melt during baking) and then top this with the other half of your peanut butter batter.
6. Bake your bread one hour or until a toothpick inserted in the middle comes out clean.
7. Allow bread to cool 10 minutes before removing it from the pan to finish cooling.
8. Serve bread warm or at room temp.

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Notes

The batter will be thick and crumbly.  For the second layer, you can almost crumble the remaining batter down over the top as it won’t spread smooth.  It will bake up perfectly but expect a thicker, more crumbly batter.