Peanut Butter Bread (just 3-Ingredients)
This humble loaf comes straight from the make‑do kitchens of the Depression era, when pantries were bare but families still found ways to put something warm and filling on the table. With just flour, peanut butter, and milk, you get a dense, sturdy bread that slices thick, shines with a gentle gloss of peanut oil, and offers the kind of plain, honest comfort that carried households through lean days. It’s simple, satisfying, and still tastes mighty fine with a cold glass of milk.
Serving Ideas
- Slice thick and enjoy warm from the oven with milk or buttermilk.
- Spread with butter, honey, or jam for a touch of sweetness.
- Pack into a lunch pail or keep on the counter for quick snacks.
- Dense texture makes it perfect for hearty breakfasts or simple suppers.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All‑purpose flour | 2 cups | Base of the loaf |
| Creamy peanut butter | 1 cup | Smooth style works best |
| Whole milk | 1¾ cups | Or any milk on hand |
Directions
- Preheat Oven
Heat to 350°F (175°C). Grease a 9×5‑inch loaf pan with oil, butter, or bacon grease. - Loosen Peanut Butter
Combine peanut butter with 1 cup milk in a saucepan or bowl. Warm gently or let sit until smooth and pourable. - Mix Batter
Place flour in a large bowl. Make a well and add peanut butter mixture. Stir in remaining ¾ cup milk gradually until a thick, heavy batter forms. Adjust with a splash more milk or flour if needed. - Bake
Scrape batter into prepared pan, smoothing the top. Bake 45–55 minutes, until golden brown and firm. A knife inserted in the center should come out mostly clean. - Cool & Slice
Let rest in the pan 10–15 minutes. Turn out onto a rack and cool until just warm. Slice thick and serve. - Store
Keep in a sealed container at room temperature for 2 days, or refrigerate for longer. The loaf will stay dense and sturdy, just as those old‑time breads were meant to be.
