Peanut Butter & Jelly Bread
Fluffy and moist, peanut butter and strawberry jam flavored loaf. Plant-based ingredients.
Servings: 8 slices
Equipment
- loaf pan
Ingredients
Wet:
- ½ cup vegan egg replacer**
- ½ cup cane sugar
- ⅓ cup peanut butter melted
- 4 tablespoon vegan butter melted
- ¼ cup non-dairy milk full fat
- ⅓ cup banana mashed
Dry:
- 2 teaspoon baking powder
- 2 ⅓ cups flour bread or AP
- ¼ cup rolled oats
- ¼ teaspoon salt
Fold in + Topping:
- 1 ½ cups strawberries sliced
- 2 tablespoon peanuts chopped
- sprinkle of sugar and a few extra berry slices
Instructions
- Preheat oven to 400 degrees. Line a loaf pan with parchment paper.
- In a large mixing bowl, whick together the wet ingredients.
- Stir in the dry ingredients.
- Wash and dry the berries. Slice them. Pat dry again to remove excess moisture. Fold them into the batter.
- Pour the batter into the loaf pan. Top batter with the chopped peanuts and a few extra berry slices and a sprinkle of sugar.
- Bake at 400 degrees for ten minutes, then lower heat to 350 and bake for another 45 minutes or until center is baked through.
- Remove loaf from oven. Let sit for at leas ten minutes before removing from the loaf pan. Wait to cool another 10-15 minutes before slicing. Enjoy warm or cooled!
Notes
**egg replacer options: JUST Egg (what I used), silken tofu, mashed banana, another brand of "egg replacer," flax egg.
Nutrition Estimate
Calories: 321kcal | Carbohydrates: 49g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 174mg | Potassium: 322mg | Fiber: 3g | Sugar: 16g | Vitamin A: 304IU | Vitamin C: 17mg | Calcium: 74mg | Iron: 2mg