Peanut-butter loaf

Peanut-butter loaf

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  • Makes 1 22cm loaf
  • Easy
  • 20 minutes
  • 1 1/2 hours
  • Mooiplaas Chenin Blanc 2012
  • Buy Ingredients Here


  • 240 g flour
  • 1 T baking powder
  • 1/2 t salt
  • 60 g butter, plus extra for greasing
  • 100 g white sugar
  • 50 g brown sugar
  • 1 free-range egg
  • 250 g smooth peanut butter
  • 1 t almond extract
  • 1 cup milk

Cooking Instructions

Preheat the oven to 180°C. Sift the flour, baking powder and salt together. In a separate bowl, cream the butter and sugar for 5 minutes using a hand-mixer, then add the egg, peanut butter and almond extract.

Cream until pale and fluffy. Add the flour to the creamed mixture and combine to form a thick, crumbly mixture. Slowly pour in the milk while mixing at a low speed.

Place the batter into a greased 22-cm loaf tin and spread evenly. Bake for 45 minutes, remove from the oven, then cover with tinfoil, shiny side facing outwards.

Bake for a further 45 minutes, or until a skewer inserted comes out clean. Pop out of the tin and allow to cool on a wire rack. Enjoy with butter and jam, if you like.

Discover more bread and loaf recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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