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Peanut Butter Jelly Bread

Peanut Butter Jelly Bread: A Cozy Twist on a Classic Delight

This Peanut Butter Jelly Bread combines nostalgic flavors with a crunchy streusel topping, perfect for snacks or breakfast.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 10 slices
Course: Snacks
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Streusel Topping
  • 1/2 cup Brown Sugar Adds sweetness and moisture; substitute with coconut sugar for a less refined option.
  • 1/2 cup All-Purpose Flour Provides structure; whole wheat flour can be used for a healthier choice.
  • 1/2 cup Crushed Peanuts Adds texture and nutty flavor; chopped walnuts or pecans can work as alternatives.
  • 1/4 cup Butter (melted) Binds dry ingredients; try coconut oil for a dairy-free version.
For the Bread
  • 1/2 cup Brown Sugar Sweetens the bread; substitute with white sugar if needed.
  • 1 cup Milk Provides richness; substitute with almond milk for dairy-free.
  • 2 large Eggs Acts as a binding agent; flax eggs as a vegan alternative.
  • 1 cup Creamy Peanut Butter The star ingredient; almond butter offers a delightful variation.
  • 2 cups All-Purpose Flour Main structure component; gluten-free flour blend can be used.
  • 1 teaspoon Baking Soda Essential for leavening; no substitutes recommended.
  • 1/2 teaspoon Salt Enhances flavor; keep as is for best taste.
  • 1 cup Chopped Strawberries Infuses freshness; replace with blueberries or raspberries.
  • 1/2 cup Strawberry Jam Adds sweetness; any fruit jam can be swapped.

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • refrigerator

Method
 

Preparation Steps
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a small bowl, combine brown sugar, all-purpose flour, and crushed peanuts. Add melted butter until crumbly and refrigerate for 10 minutes.
  3. In a large bowl, whisk together brown sugar, milk, eggs, and creamy peanut butter until smooth.
  4. Gently fold in all-purpose flour, baking soda, and salt, then fold in the chopped strawberries.
  5. Dollop strawberry jam into the batter and gently swirl.
  6. Pour the batter into the loaf pan, smooth the top, and sprinkle on the peanut streusel.
  7. Bake for 60-75 minutes, covering with parchment if browning too quickly. Check for doneness with a toothpick.
  8. Let the bread cool in the pan for 1 hour before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Allow the bread to cool completely before slicing to prevent crumbling. Experiment with different fruits and jams for variety.

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