Friday Food: Celebration Cupcakes
Every Little Sneeze Seems To Whisper Louise.

Friday Food: Peanut Butter and Jelly Loaf

Slice of pb&jAnd I'm using the name from the October Delicious, but I really mean Peanut Butter and Jam Loaf. Once again I have gone for ease over technique and this week I was able to taste my own baking, and I can therefore attest that the loaf is tasty and interesting. This is a one bowl loaf and so easy to make. I am pretty sure I like it, but there's a niggling doubt in my mind. I may have to eat another slice to find out. The peanut butter is not the foremost taste, but the crunch of the roasted peanuts and then sweet moist strawberries are very welcome. The recipe makes two generous loaves, but I halved it and made one, in case it was awful. It is not.

I was able to buy some raw Australia peanuts, which I then roasted, and local unsalted peanut butter at the supermarket and strawberries are in season and only $1-90 for a 250g punnet. This is a very economical loaf to bake. In the end I decided not to pour extra strawberry jam over the loaf, but I did consider a little sugar syrup glaze would gussy the loaf up for a posh afternoon tea. The only possible tricky ingredient is the buttermilk, but you can substitute some milk soured with lemon juice/vinegar, or some light sour cream, or plain yoghurt at a pinch. The cake took ten minutes longer to bake then the recipe suggested, but it was not overly brown on top.

I will give the recipe proper, but I just halved it and went with two whole eggs and it was fine.


Peanut Butter and Jelly Loaf   makes 2

  • 260g (1 3/4 cups) plain flour
  • 2 tspn baking powder
  • 220g (1 cup) caster sugar
  • 125g butter, melted and cooled
  • 280g (1 cup) peanut butter, I used smooth unsalted
  • pinch of salt
  • 250ml (1 cup) buttermilk
  • juice of half a lemon
  • 3 eggs
  • 150g (1 cup) roasted unsalted peanuts. 100g in the loaf, 50g on top
  • 450g strawberries, hulled. 300g in the loaf, 150g on top
  • icing sugar and strawberry jam to serve


Preheat the oven to 170*C, and grease and line two loaf tins. I used my ordinary loaf tin which measures 20 x 10 cm on the base. Make sure your butter is melted and cooled.

Flour sugar pb

Put the sifted flour, baking powder, buttermilk and sugar in a large bowl and then add the peanut butter, pinch of salt and lemon juice.


I roasted the peanuts at 170*C for about 15 minutes. The skins just peeled off and chopping them was the most work I did for the loaf. Remember to add just the peanuts for inside the loaf: 100g/50g for one loaf.

And we are done

I chopped the strawberries for in the loaf batter (300g or 150g for one loaf) randomly because I wanted some large chunks and then small pieces throughout the loaf. Add the eggs and then mix well until combined. And that's it.

Making baking

Spoon into the tin, smooth the top and then slice the rest of the strawberries and arrange on top, and sprinkle over the remaining peanuts. Bake for 55 minutes. Mine took 65 and I knew it was done when a skewer poked into the centre came out clean. That's the best indicator for this loaf I think. Cool in the tin for 10 minutes and then on a rack. You can spoon over some warmed strawberry jam and dust with icing sugar when you serve the loaf if you so choose. I may have eaten a slice off the end!!!

Pb and strawberry loaf



does sound rather delicious!

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