Celebrated the flour & sugar score with a baked Reddit Recipe from the Great Depression

Great Depression - Era Peanut Butter Bread

April 20, 2020
flour & sugar
Categories: 

My flour & sugar supply were finally replenished during the weekend on honey Ted's essentials run. Big score, during social distancing to help prevent the spread of COVID-19. I enjoy basic / simple baking. It's a good stress reliever for me. Many others have been getting their Baking On, so it's been almost 3 weeks since flour & sugar were finally out to grab. I decided to celebrate and try a recipe my Facebook friend Sheryl posted that blew up on Reddit.

The word is this recipe came from Great Depression times and was published in 1932 in a Five Roses Flour cookbook / Glen & Friends. It doesn't have yeast. Which is a good thing, since the hard to score baking item this week is YEAST! It doesn't have butter or eggs either. The recipe has been making the social media rounds, so of course I had to make it. If you give it a bake, let me know what you thought. heather@mix947.com

Great Depression - Era Peanut Butter Bread

Ingredients:

  • 2 cups of all-purpose flour
  • 1/4 cup of sugar
  • 4 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 1/3 cups of milk  1/4 cup of the milk I used Southern Butter Pecan Coffee Creamer.
  • 1/2 cup of peanut butter PB2 
  • 1 tsp vanilla, 1/4 tsp nutmeg, and 1/4 tsp cinnamon. 

Directions:

  • Preheat oven to 325 degrees F  (baked 45 minutes) 
  • Mix dry ingredients together
  • Mix in milk, then add peanut butter
  • Pour mixture into greased loaf pan
  • Bake about 1 hour 
  • Cool a bit & Enjoy

The Reddit post compares it to a Peanut Butter Cookie. 

Great Depression -Era Peanut Butter Bread
Great Depression -Era Peanut Butter Bread

I wouldn't say PB Cookie, but it was tasty.  honey Ted thought so too. I did tweak it a bit by adding 1 tsp vanilla, 1/4 tsp nutmeg, and 1/4 tsp cinnamon.  1/4 cup of the milk I used Southern Butter Pecan Coffee Creamer. I also used PB2 which is a powder PB that you add water to make it PB. I found another recipe that called for the bread to be baked at 350 degrees for 45-55 minutes. I baked mine at 325 degrees for around 45 minutes.  I suggest starting the time shorter, because you can always add. 

I'm surprised how moist the bread is with no eggs, and using the non-standard type PB. It's really easy to make, and there are many things you can add to it, and substitute where it seems to still turn out yummy.  It's not real sweet, and has a light PB flavor.  It would go well w/ lots of things. Thick French Toast ... bread pudding... breakfast sandwich ... with butter.. w/ peanut butter... PB &J sandwich... endless yummy possibilities!  YUMMY!