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Peanut Butter & Jelly Loaf

3/29/2020

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Picture
​from delicious.com
  • 1 cup (220g) cane sugar
  • 125g unsalted butter, melted, cooled
  • 1 cup (280g) peanut butter
  • 1 cup (250ml) buttermilk
  • Juice of 1/2 lemon
  • 3 eggs
  • 1 cup (150g) roasted unsalted peanuts, chopped
  • 450g strawberries, hulled
  • Icing sugar and warmed strawberry jam, to serve

Preheat oven to 170°C. Line the base and sides of two bread loaf pans with baking paper, leaving 2cm above sides.

Combine flour, baking powder, sugar, butter, peanut butter, buttermilk, lemon juice, eggs, 2/3 cup (100g) peanuts and a pinch of salt in a bowl. Chop 300g berries and stir through mixture. Divide batter between pans. Slice remaining berries and layer over batter with remaining peanuts. Bake for 55 minutes or until a skewer comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with icing sugar and drizzle with jam.
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