I am in love with my Gluten Free on a Shoestring books. I always have been. I always will be. Because the recipes utilize items you would normally have in your kitchen. Not only that, all of the recipes are super easy to prepare and have been DELICIOUS!
I own three of the four Gluten Free on a Shoestring books by Nicole Hunn. However, this particular recipe I stumbled across through a post on Facebook…and it is not in any of her current books. That being said, I pinned it to my Pinterest account and then made arrangements to make it that weekend.
And I did. And it was awesome.
I loved how light and full of peanut butter flavor this bread was. While the chocolate chips are optional, I highly recommend it. Great topped off with jam or…as I enjoyed preparing it…as French toast…with blueberry maple syrup topping it off. Whether you like it plain, jammed up, buttered up, or French toast style…this quick bread is super easy to make and even easier to devour.
Recipe: One Bowl Gluten-Free and Dairy-Free Peanut Butter Quick Bread
Time: Prep 10 minutes; Bake 60 minutes
- 1 cup smooth natural peanut butter (I used Trader Joe’s Organic Unsalted Natural Peanut Butter, but I bet any other nut butter, or non-nut-butter would work beautifully)
- 1-1/4 cups milk, at room temperature (I used Silk Unsweetened Cashew Milk)
- 2 eggs at room temperature, beaten
- 2/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 cups all purpose gluten free flour (I used Mina’s Purely Divine Gluten Free All-Purpose)
- 2 tablespoons cornstarch (or try arrowroot or potato starch) (I actually used arrowroot)
- 1-1/2 to 2 ounces semi-sweet chocolate chips (optional, but recommended!) (I used Enjoy Life)
Preheat your oven to 325°F. Grease or line a standard 9-inch x 5-inch loaf pan and set it aside.
In a large, heat-safe bowl, place the peanut butter and microwave for 30-seconds on high power just to loosen up the peanut butter and make it easier to stir. Remove it from the microwave and whisk the peanut butter until smooth.
Add the milk, eggs, sugar, salt, baking powder and baking soda, whisking to combine well after each addition. The batter will be thin.
Switch to a large spoon or spatula, and add the flour and cornstarch, mixing to combine after each addition. The batter will be relatively thick.
Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula. Using a very sharp knife, score the center of the loaf along the length from one end to the other in one swift motion. Scatter the (optional) chocolate chips over the top of the batter, and press the chips gently into the batter to adhere.
Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out with a few moist crumbs attached (about 1 hour), rotating once during baking.
Remove from the oven and allow to cool in the loaf pan for 15 minutes before turning out onto a wire rack to cool completely.
Slice thickly and serve, topped off however you want. Wrap any leftover slices tightly in freezer-safe wrap and freeze until ready to use. Defrost at room temperature.
Serious…serious yum! I mean…yum!! And if you want a protein-packed breakfast or snack, this is the bread to make. It has great flavor, great taste, great texture. It was light (not dense and heavy) and the chocolate chips gave it this nice touch of sweetness without overpowering the entire recipe. And, as I said, it is great as French toast. For real!! I was sad when my roommate and I polished this off on Friday for breakfast, but I will definitely be making this again.
I hope you do too!
*already craving more*