Sign Up For New FREE Healthy Recipes - Currently Over 100,000 Subscribers!
×
Pin It!

I’m not sure what to do:

Should I call for the higher amount of sweetener and chocolate chips, calling this “pb cookie dough bread” and suggesting it be used as a dessert loaf?

Or should I call for the lower amount of sweetener (as seen in the second version) and omit the chocolate chips, calling it “pb sandwich bread” and suggesting one spread on jam or mashed banana or vegan butter?

I’m giving both versions:

Version 1: PB Cookie Dough Bread

  • 2 c spelt flour (If you want to test a gluten free version, please do go ahead!!)
  • 1/3c peanut butter (you can try another nut butter if desired)
  • 2 T applesauce
  • 1 and 1/2c brown sugar (Some of you can test with agave? Or maybe even 1c sugar and 4 stevia packets?)
  • 1 tsp salt (if using salted pb)
  • 1 T plus 1/2 tsp baking powder
  • 1 1/2 cups nondairy milk
  • 1/2 cup chocolate chips

Mix the dry ingredients very well. Then mix in wet. (If your pb isn’t super-creamy, microwave it 40 seconds, or until soft.) Pour into a sprayed loaf pan and bake at 375 for 40-45 minutes. Let cool at least 15 minutes before trying to cut.

 

Version 2: PB Sandwich Bread

(Makes 1 loaf)

  • 2 c flour (I tried spelt. You can test out whatever you want. That’s what this testing is for!)
  • 1/3 c peanut butter
  • 2 T applesauce
  • 1 T agave or sugar (or 2 packets nunaturals stevia)
  • 1 T plus 1/2 tsp baking powder
  • 1 tsp salt (if using salted pb)
  • 1 1/2 cups nondairy milk

Mix the dry ingredients very well. Then mix in wet. (If your pb isn’t super-creamy, microwave it 40 seconds, or until soft.) Pour into a sprayed loaf pan and bake at 375 for 40-45 minutes. Let cool at least 15 minutes before trying to cut.

 

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Emma says:

    Shouldn’t the salt be for unsalted pb?

    1. Nope lol… you’d probably need to add a little more additional salt if using unsalted pb.

    2. Nope lol… you’d probably need to add a little more additional salt if using unsalted pb.

  2. Emma says:

    Shouldn’t the salt be for unsalted pb?

  3. Just clarifying… it’s 1 tablespoon + 1/2 teaspoon of baking powder? I can’t wait to try this! I’m thinking of trying it with brown rice flour :)

    <3 <3

      1. Thanks! :) Just one more question – is it a 12×8 loaf pan? I have so many different sizes! Even these cut little mini loaf pans 😀

        <3 <3

        1. Hmm, I always get messed up with measurements! It’s a big loaf pan, not a mini one. So yeah, try the 12×8! :)

        2. Hmm, I always get messed up with measurements! It’s a big loaf pan, not a mini one. So yeah, try the 12×8! :)

      2. Thanks! :) Just one more question – is it a 12×8 loaf pan? I have so many different sizes! Even these cut little mini loaf pans 😀

        <3 <3

  4. Just clarifying… it’s 1 tablespoon + 1/2 teaspoon of baking powder? I can’t wait to try this! I’m thinking of trying it with brown rice flour :)

    <3 <3

  5. I’m totally going to try this with sunflower butter or biscoff spread. My roommate is severely allergic to nuts and my other roommate is allergic to soy, so recipes with nuts and soy products are totally off limits in this apartment. Needless to say, it’s not a very vegan friendly environment…good thing I’m not vegan I suppose!

  6. I’m totally going to try this with sunflower butter or biscoff spread. My roommate is severely allergic to nuts and my other roommate is allergic to soy, so recipes with nuts and soy products are totally off limits in this apartment. Needless to say, it’s not a very vegan friendly environment…good thing I’m not vegan I suppose!

  7. Gabby says:

    I made this with whole wheat pastry flour and agave. I used 1/2 C of agave and reduced the milk (almond) to 1 cup. I only baked it for 32 minutes because that was when a toothpick came out clean and I didn’t want to dry it out. I’m happy with the result- it’s sweet but definitely not too sweet. I probably wouldn’t decrease the agave. It’s fairly moist, and it’s really good with earth balance! Other than what I noted, I followed the recipe exactly. Great job! I can’t wait to try another of your recipes that needs taste testing, and I’ll let you know if I make this bread again with any changes!

  8. Gabby says:

    I made this with whole wheat pastry flour and agave. I used 1/2 C of agave and reduced the milk (almond) to 1 cup. I only baked it for 32 minutes because that was when a toothpick came out clean and I didn’t want to dry it out. I’m happy with the result- it’s sweet but definitely not too sweet. I probably wouldn’t decrease the agave. It’s fairly moist, and it’s really good with earth balance! Other than what I noted, I followed the recipe exactly. Great job! I can’t wait to try another of your recipes that needs taste testing, and I’ll let you know if I make this bread again with any changes!

  9. Kristi says:

    Quick question. How much stevia is in 1 stevia packet? (1/2 tsp, tsp, etc)?

    1. 1/2 tsp, but it’s not pure stevia. It’s cut down with other ingredients. (In nunaturals, it’s maltodextrin.)

      1. Kristi says:

        Thanks Katie! I’d like to try cooking with Stevia (I have pure powder) but not sure how much to use :(

        1. Late reply, but I’ve switched over to pure powder. 1 packet equals 1/32 tsp pure stuff!

        2. Late reply, but I’ve switched over to pure powder. 1 packet equals 1/32 tsp pure stuff!

      2. Kristi says:

        Thanks Katie! I’d like to try cooking with Stevia (I have pure powder) but not sure how much to use :(

    2. 1/2 tsp, but it’s not pure stevia. It’s cut down with other ingredients. (In nunaturals, it’s maltodextrin.)

  10. Kristi says:

    Quick question. How much stevia is in 1 stevia packet? (1/2 tsp, tsp, etc)?

  11. emmie says:

    Needs more PB to be called PB bread or cookie dough bread. It just doesn’t have the PB taste I expect given the names. It’s just very subtle, very very.

  12. emmie says:

    Needs more PB to be called PB bread or cookie dough bread. It just doesn’t have the PB taste I expect given the names. It’s just very subtle, very very.

  13. Margaret Vasquez says:

    i made this with whole wheat flour and almond milk and i really like it i made the sandwish bread (:

  14. Margaret Vasquez says:

    i made this with whole wheat flour and almond milk and i really like it i made the sandwish bread (:

  15. Anonymous says:

    I made this with Peanut Flour and left out the sweetner. I subbed greek yogurt for the applesauce and it was great! Oh I also made muffins vs bread so I reduced the cooking time to 20 min I think. Anyway, I loved it and am going to make another bach tonight. I don’t like things sweet and I wanted a very peanutty flavor that’s why I left out the sweetner but I’m sure it would be good sweet as well.

  16. Anonymous says:

    I made this with Peanut Flour and left out the sweetner. I subbed greek yogurt for the applesauce and it was great! Oh I also made muffins vs bread so I reduced the cooking time to 20 min I think. Anyway, I loved it and am going to make another bach tonight. I don’t like things sweet and I wanted a very peanutty flavor that’s why I left out the sweetner but I’m sure it would be good sweet as well.

  17. Ashley says:

    I saw the peanut butter cookie dough bread recipe tonight on the blog and HAD to try it ASAP. I followed the recipe as is and made no changes. It was a total hit! My boyfriend and his friend were obsessed; however, I’m like you in terms of not being a huge sugar fan, so I would have probably done half the brown sugar and maybe a couple stevia packets. I did the first version of the recipe with the 1.5 c of brown sugar. My boyfriend LOVED it. Also, as a huge peanut butter fan, I would have added maybe 1/4 c more pb. Lastly, it look about 55 minutes for it to fully cook for me…at 45 minutes, the middle was still very watery. > > > > Hope this helps!!!

  18. Ashley says:

    I saw the peanut butter cookie dough bread recipe tonight on the blog and HAD to try it ASAP. I followed the recipe as is and made no changes. It was a total hit! My boyfriend and his friend were obsessed; however, I’m like you in terms of not being a huge sugar fan, so I would have probably done half the brown sugar and maybe a couple stevia packets. I did the first version of the recipe with the 1.5 c of brown sugar. My boyfriend LOVED it. Also, as a huge peanut butter fan, I would have added maybe 1/4 c more pb. Lastly, it look about 55 minutes for it to fully cook for me…at 45 minutes, the middle was still very watery. > > > > Hope this helps!!!

  19. Sofiya says:

    I did the Cookie Dough Bread for our weekend dessert today, and since I didn’t have bread form, I made a cake out of it. I used all-purpose flour instead of spelt and 2 tbsp of melted butter instead of applesauce. I also reduced the amount of sugar to 1 and 1/4 cup and it still was a bit too sweet, even for a cake (although that might be caused by me living in country that doesn’t sweeten things much in general). I upped the amount of PB to 1/2 cup – the taste of it is quite subtle, yet very nice, 1/3 might be too little. I used skimmed dairy milk – I didn’t change the amount, but if I’d baked it again, I’d reduce it by approx. 1/2 cup. It was baking for 45 minutes, and I left it in the switched-off oven for 5 more.
    I topped it with more melted PB and cinnamon sugar, and it turned out to be delicious, me and my family loved it, and it’s totally a keeper! Thanks a lot, Katie :)

  20. Sofiya says:

    I did the Cookie Dough Bread for our weekend dessert today, and since I didn’t have bread form, I made a cake out of it. I used all-purpose flour instead of spelt and 2 tbsp of melted butter instead of applesauce. I also reduced the amount of sugar to 1 and 1/4 cup and it still was a bit too sweet, even for a cake (although that might be caused by me living in country that doesn’t sweeten things much in general). I upped the amount of PB to 1/2 cup – the taste of it is quite subtle, yet very nice, 1/3 might be too little. I used skimmed dairy milk – I didn’t change the amount, but if I’d baked it again, I’d reduce it by approx. 1/2 cup. It was baking for 45 minutes, and I left it in the switched-off oven for 5 more.
    I topped it with more melted PB and cinnamon sugar, and it turned out to be delicious, me and my family loved it, and it’s totally a keeper! Thanks a lot, Katie :)