Peanut Butter Bread - Little Sunny Kitchen

Prep Time 10

Cook Time 50

Total Time 1

Preheat the oven to 375°F (190°C), or 170°C for a fan oven. Line a 9×5 inch (approx 23x13 cm) loaf pan with parchment paper.
In a bowl, combine flour with baking powder, salt and sugar. Whisk to combine. To the same bowl add an egg, milk and peanut butter and whisk again until combined.
Pour the batter into the prepared loaf pan.
Place the loaf pan in the oven and bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool in the pan for 10 minutes, then invert on a wire rack to cool completely.

Storing: This bread will stay fresh in an airtight container at room temperature for 3-4 days. You can also store it in the fridge, and that should keep it fresh for up to 7 days.
Peanut Butter quick bread freezes well too. I like to freeze it in individual slices, but sometimes I’ll make a few loaves and freeze whole loaves too.
To freeze bread slices: Simply slice the bread and lay the slices on a sheet tray. Freeze for about an hour, then remove the slices and place them into a ziplock bag. When you want a slice, you can allow one to thaw, or put a frozen slice right into the toaster oven or microwave.
Freeze full loaves wrapped in plastic wrap and inside of an airtight container. Enjoy within three months.