Peanut Butter Cookie Dough Bread

Shouldn’t the salt be for unsalted pb?

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

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!

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!

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

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.

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

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.

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!!!

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 🙂

So I finally got around to making these. I hope its not too late to help out. Anyways first batch I made the sandwich bread. I used 1 cup of oat flour and 1 cup of all purpose (with a bit of wheat germ to boost nutrition). I used 1.5 tsp of Truvia (the equivalent of 2 packets of sweetener). Everything else was to the recipe. The verdict: While the texture was lovely and very cookie like (though crumbles a bit easily) I could taste far more baking powder than peanut butter (I used JIF, btw, what brand do you usually use Katie?)

Second batch, made a “desserty” version. All all-purpose flour. Didn’t have chocolate chips (I’m not a heathen, just a grazer) so those were left out. This time I increased the PB to 1/2 cup, used 1/4 cup of brown sugar, and 2 TBS of Truvia (or the equivalent of 8 packets of sweetener. However, I’m not sure I would suggest that amount with any other brand as truvia uses Erythitol for their filler instead of maltodextrin, so it doesn’t have that bitter taste) The dough was BEAUTIFUL while I mixed it, fluffy and light, it would’ve made a great pillow. I did sample the dough raw. Usually bread dough has that overpowering flour taste that makes it none to enjoyable to eat uncooked… this however deserved a second (and third) spoonful. Baked it for 40 minutes- the verdict- a beautiful fluffy texture, strong though. Definitely taste the peanut butter. Its sweet, but not overly sweet,with a perfect hint of saltiness to bring out the peanut butter fully, and makes amazing toast if you high broil it for 1 minute or so. Only wish I had had chocolate chips.

i love peanut butter can’t wait to try these out 🙂