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.
