Your kids are going to love this...
A few months ago as I was searching the internet for different recipes, and I came across this Peanut Butter Sandwich Bread at http://247lowcarbdiner.blogspot.com. I was skeptical but hungry so I gave it a try. So glad I did! I used it for breakfast, lunch, dinner and snack.
Of course, it does have a slightly nutty taste but lots of good tasting whole grain breads also do. The most impressive thing about this bread was its lack of a nut flour and how easy it was.
This bread is so versatile. If you want it as a dessert bread, add more stevia.
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| With my leftover Blueberry Syrup Recipe |
You can top it with the blueberry syrup for breakfast or brown it in butter in a frying pan for your ham sandwich or burger!
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| Toasted in butter for the best ham and cheese sandwich! |
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| So good! Best warm. |
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| Best invention ever- A Natural Peanut Butter Stirrer! |
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| Now you see the oil... |
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| Now you don't! |
1 cup natural almond/peanut butter, smooth
3 eggs
1 Tablespoon vinegar
1/2 teaspoon baking soda
1/4 teaspoon salt (if PB already has salt, you can omit)
2 servings Stevia (to taste, more if you want sweeter bread)
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| Ingredients |
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| I just love the reaction of the soda and vinegar!! ;-) Let your kids watch! |
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| Batter is ready! |
- Blend all ingredients in large bowl until smooth, about 1 minute.
- Pour into a loaf pan lined with foil for easy removal. I used a 8.5X 4.5. This makes the bread rise a little higher.
- Bake in preheated oven at 350 degrees for 22-25 minutes or until toothpick comes out clean. (Times will vary based on different ovens. Just don't over bake or it will be dry).
- Remove from oven and allow to cool for 5 minutes. Then remove foil and cool on rack.
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| Before going into oven. |
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| Right out of oven. |
Nutrition:
1/16 of bread is less than 4 carbs! You won't find that in any of those whole grain, dense breads!
CAN I LEAVE OUT THE VINEGAR?
ReplyDeleteAhsley Mae, don't leave out the vinegar. The vinegar along with the baking soda causes it to rise. (It's a pretty cool reaction to watch when you pour the vinegar over the soda, lots of foaming.) I promise you won't taste it at all! Let me know how you like it!
DeleteI notice that in the original recipe on the other site it calls for baking 35 - 40 minutes. Why such a big difference in times?
ReplyDeleteLorraine, when I cooked bread in my oven for 35 minutes it was very dry so I cut baking time to 22-25 minutes. I would recommend checking bread at 25 minutes for doneness with toothpick then every 3 minutes after, to insure doneness but to prevent over baking which will dry it out. Please give it a try and let us know how it turns out!
Deletethis was awesome-- It'll be good with my coffee in the morning. I could also see adding chocolate chips and making it into a dessert bread.
ReplyDeleteSo glad you liked it! Yes, chocolate could only make this better! How did your kids like it??
Deletethe kids didn't get a chance to eat very much of it, but they liked it... and oddly, my kids don't even like peanut butter... ;) we're making mini loaves right now to use throughout the week. I'm most impressed that it is dense enough to cut and yet super moist. We wrapped ours in foil overnight and it is still moist! I must confess I spread 1 piece with a smidge of Nutella-- HEAVEN!
ReplyDeleteGlad you liked it! It really is a magic bread and I've used it in savory and sweet applications! That's great that the kids liked it. That is what I do, I make my bread on the weekend so I have it ready for the week! In the future, I'll have to help you will an alternative to Nutella! ;-)
DeleteYes this is VERY good! Hubby asked, why is it so moist? I said you don't like it being moist and he says, noooo I really like it being moist and just wondering how it's so moist? lol I had soaked my ground up almonds in water last night for the homemade almond milk recipe you have on here and I used my almonds after I squeezed out the milk like you said do. When I tasted the almond flour it was still flavorful so I wasn't going to waste it. So I made 3 loaves of this with it with some almond flour left over. I think this would even be good for pancake batter or you could add pecans and vanilla flavoring and have a cake with a little added stevia. Loved how the soda reacted with the vinegar. This was my very first loaf of bread doing the wheat belly thing. We smeared some butter on the bread and each of us had to have another slice! ;) Might have to freeze it to keep us out of it. lol
ReplyDeleteI used soynut butter because we are peanut allergic. I didn't get that much of a rise (yours looks bigger) so I don't think I would use it for sandwiches, but it was delish for breakfast!!
ReplyDeleteI just made this and it is indeed delish!! I cooked for 25 minutes and it was still moist so I shut the oven off and left it in another 10 minutes and it came out just right.
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ReplyDeleteWow just made this!!! SO very GOOD!!!
ReplyDeleteOkay, I just tried it and this bread is delicious! I added some of your sugar-free chocolate chips and it almost reminds me of a Reese's cup. I have to say, I couldn't see how the texture was going to be very good because of the ingredients. I was afraid it was going to come out rubbery-eggy. I'm happy to say, it has a nice, bready texture; almost sponge-cake like! Yummy!
ReplyDeleteIs it possible to double the recipe but still put it in a loaf pan to make a taller bread?
ReplyDeleteI think this recipe could be easily adapted to make sugar-free Nutella. I may try it this weekend.
ReplyDeletehttp://leitesculinaria.com/78672/recipes-homemade-nutella.html
WWhat vinegar do you use? I see different kinds and I'm never sure which one is for breads!
ReplyDelete@Rose1957, that sounds great! I am with you I hate wasting anything!
ReplyDelete@Marci, you could also use Almond butter. The almond butter is a much more milder flavor.
@Michelle & Jessica, glad you enjoyed the bread!
@Lynn, that sounds so good! I love peanut butter and chocolate. Thanks for sharing!
@Justin, I probably would do 1.5 times the recipe for a normal loaf pan. Let us know how it turns out!
@Ashley Mae, I use regular vinegar most of the time but I don't think it matters here. You just need the acid for leavening. In a pinch, you could also use lemon juice for your acid.
I just made the bread--terrific! I see you said that it could be made sweeter for a desert bread, and with a nod to Lynn above, I also thought about the Reese's connection, so next time I'm going to make it sweeter, bake the recipe in a mini-muffin pan, and top the mini-muffins with your whipped chocolate ganache frosting...actually, I can't wait, I'm going to do it now!
ReplyDeleteYou have made a huge difference for the better in my kitchen, Melissa: thank you, so much. If you put together a cookbook, I'll buy a Kindle edition, and a book to keep, and several books to give as gifts. Here's hoping!
@Glenda Pearl, that sounds good! Thank you for your kind words! I love cooking and I get the greatest thrill sharing my recipes and passion for food with others. I am very excited to say that I am working on a cookbook! My plan is to finish it by October, just in time for Fall! I'll keep you posted! As always, let me know if there is something specific you would like to see!! Thanks again!
ReplyDeleteOh, fabulous! This will make Great Christmas gifts--well, my shopping's done!
ReplyDeleteConfession: The first time I made this, at the end of cooking time I looked at the bread & thought "This can't possibly be done" so I left it in a little longer, and of course it came out too dry--delicious, but too dry. So I made it again exactly according to your instructions, and of course it was perfect.
ReplyDeleteProblem: Now I had an entire loaf of too dry bread, so what to do with it? Well, what did we used to do with old bread? We made bread pudding. So I pulled out almond milk, stevia, cinnamon, and butter--so all was not lost. However, I'm sure you could come up with a better recipe for bread pudding, so when/if you get some time, I'd be very interested to see what you would come up with.
Thanks, as always!
This is now a staple item in my kitchen. I've been GF-SF for a couple of years, and had just given up on bread, toast, sandwiches, cereal, etc. The first time I made this and had a sandwich, with nearly every bite I said, "I'm eating a sandwich! I'm actually eating a sandwich!" Same with your wonderful cereal: the first time I ate it, with nearly every bit I said, "I'm eating a bowl of cereal! I'm actually eating a bowl of cereal for breakfast!" I'm not overstating it when I say how much I love your delicious recipes, and how dramatically & wonderfully it has changed my eating-life and cooking-life!
ReplyDeleteI just made this according to your recipe and added dark chocolate chips. It's really good! I'm still working on figuring out amounts of stevia to add to baked goods, because when I add it to taste, the raw batter tastes sweet to me, but the sweetness disappears after baking. I am amazed at the texture, though, and am wondering if it would work as a chocolate quick bread if cocoa powder & more stevia were added.
ReplyDeleteMade these as muffins for portion control, and they are fabulous! I baked them for 15 minutes and added more stevia, yummy. Next time I think I will throw in some blueberries, for a kinda pbj muffin. Thanks for the recipe!
ReplyDeleteI make this with sunflower seed butter! It turns green though, lol.
ReplyDelete@Unknown, yes, the sweetness does bake out some. The recipe as presented is not intended to be sweet. Increase the stevia for a sweeter bread. Oh, chocolate bread sounds awesome!!
ReplyDelete@LA Sitzman, great idea for muffins! Yeah, I always need help with portion control with anything PB!
@Rachel, I have had people tell me this before. If you decrease the soda, that is suppose to help or just serve the green bread around St. Patrick's day or Christmas and call it intentional! ;-)
This bread is delicious! Once it was completely cooked, I cut it into individual slices, placed waxed paper between each slice and put it in the freezer. I can tell you it's just as good warm from the oven as it was a couple days later directly from the freezer! I even ground my own raw almonds for the almond butter.
ReplyDelete@Karen, this was my go to bread when I first went grain free. It definitely hit the spot! Glad you are enjoying it!
ReplyDeleteThis bread turned out beautifully! It made my house smell like I was baking peanut butter cookies haha and it's SO nice to have toast with my breakfast and a sandwich at lunch, if I wanted to. It toasted perfectly in the toaster here at work and it is ridiculously filling! Thank you so much for this recipe.
ReplyDeleteHi! I made this bread (with peanut butter) last night and ate two pieces toasted this morning. WOW. I can’t believe how well it holds its shape & texture as a bread. Not crumbly at all like other paleo/low carb breads I have tried making with almond and/or coconut flour. That being said, it is extremely heavy and filling! I would have easily been content (really full, even) with just one piece. The peanut-y taste is mild, but it is there. I may try with almond butter next time. Has anyone ever tried this with cashew butter? Cashew butter always seems a little more oily/smooth to me so perhaps the bready texture wouldn’t be accomplished. Just curious since cashew butter has more of a mild/sweet taste (maybe even sweet enough to omit the stevia?)
ReplyDelete@Glenda – this would absolutely make a divine bread pudding. Great idea! I think I’ll make a couple of individual portions in ramekins (with coconut milk and cinnamon?) to try and finish up my loaf. Yum!
@Melissa, thank you so much for your blog! I just discovered it about a week ago and am getting so much inspiration from you. I will work my way through the recipes slowly, but you are a real blessing to everyone trying to live low carb/grain free/sugar free. I can’t thank you enough!
@Tex, yes it does make a Great bread pudding!
ReplyDeleteI've made this bread recipe with almond butter & it's wonderful; I haven't tried cashew butter but if you do please post a comment on how it turns out for you. Melissa has a recipe for bread pudding in her new cookbook, but it calls for using the sandwich buns recipe, which is also in her new cookbook--I haven't tried this recipe yet but will do so next week.
The recipe book has more & different recipes than what's on the blog. I use the Chef Tap app for the blog recipes. Her cookbook is in ebook and spiral-bound form.
Thanks again, Melissa, for all your work on these Wonderful recipes!
Could honey be substituted for the Stevia? My daughter can't have Stevia.... Thanks!
ReplyDeletePerhaps I've missed this posted somewhere, but what is a "serving" of stevia? I've ordered the Kal brand powdered you've recommended, but all I have at home right not is liquid stevia. thank you!
ReplyDeleteI used the liquid- just ordered the powder. I went by he jar which said a serving is 5 drops...
ReplyDeleteOH my wow!!!! This is soo delish! Thank you so much for sharing. I'm so glad I found you :) This is amazing and tastes great!
ReplyDeleteSomeone shared this on Facebook and I had to come check it out as I am trying to eat healthier.
ReplyDeleteI have a weekly linky called Kids and a Mom in the Kitchen and for this week we made this bread. I was a little confused because my bread didn't rise at all. I believe we did every thing the same, though the only Stevia we could find around here is Stevia in the Raw.
It was still pretty good, though my hubby thought it was too dry. The children enjoyed it toasted in a toaster with jelly.
Here is the link to my post. I did link back to this site in the post.
If you have any thoughts as to why mine didn't rise I would love to hear them.
Thanks
Karen @ Tots and Me
http://totsandme.blogspot.com/2013/03/kids-and-mom-in-kitchen-40peanut-butter.html
Hi Satisfying Eats, I just stumbled upon your blog a few days ago! I really love it! And I'm from Louisiana originally, I grew up in Houma; went to college in Hammond, later got a job in New Orleans and lived in Metairie and Kenner before moving away to Ohio, Alabama and now Florida (Pensacola). So I knew your recipes felt welcoming and friendly right away! I'm also grain-free in my diet in addition to being soy-free, sugar free and free of processed foods. My husband can't handle dairy but I can have it just fine in moderation. Thanks for this recipe. I changed it up a little bit and doubled it to make a regular size loaf of bread. I just blogged about the recipe and your site on my recipe site too - http://we-eat-fat-not-that.blogspot.com/2013/04/nutty-bread.html.
ReplyDeleteThanks so much! I look forward to trying more of your recipes, especially the birthday cake one since I have my second daughter about to turn one year old in just two weeks! Eeek!
Best wishes!
Mandy
Mom to two girls (ages 5 and 11 months)
Wife to a wonderful guy
Blogger at "We Eat Fat, Not That"
http://we-eat-fat-not-that.blogspot.com/
Whoa, Just made this..thought this was clearly a joke and it would end up being like a dessert Biscotti or something. This was awesome even has the bread texture, thanks!!!!
ReplyDeleteLove this bread!! It is a new staple in my house. My son loves sandwiches with this bread. It has even boosted my weightloss. I love your recipes. I'm ordering your cookbook this week!
ReplyDeleteI have looked at this recipe a few times, but am a person who hates not liking something and wasting food. HOWEVER, I keep asking myself - why didn’t I try this recipe sooner!!! It is truly amazing! In the oven in less than 5 mins! The taste and texture are so good!!! I had a slice with soup for supper and am SOOOOO full! Thanks for a wonderful recipe! I will be buying your book for sure!!
ReplyDeleteAwesome recipe!! This bread has the most wonderful texture! It's great to be able to eat bread again.:) I have a question about storing it. Should you store it in the frig or would it be okay in the cupboard for a few days?
ReplyDelete@JennyC, glad you enjoyed it. Store in frig. Nut based (or any grain-free baked goods) don't last long on the counter.
ReplyDeleteI have enjoyed your blog so much that I ordered the cookbook today! I have this bread in the oven right now and it smells wonderful. My mind is racing with things to add and try. I was wondering how the blueberry version turned out. Any idea? My oldest daughter is 15 and doesn't tolerate wheat very well. After a month of doing wheat belly with me she's getting bored with the food and slipping back into old habits. I know she feels bad when she eats like a 'normal' teenager. I would love any and all suggestions. It's my new obsession to get us all healthy and eating clean!
ReplyDeleteThanks Melissa from Melissa is Beaumont, Texas!
Oh my! I've eaten 3 pieces and its still fantastic! Sometimes I have to talk up my low carb foods. I'd eat this even if I was back on wheat. Yummy!
ReplyDeleteLOVE this bread. Probably couldn't stay on my low carb diet without it! I always have some made and in the fridge. It's a great breakfast or snack. I like to put a little cream cheese on it. YUM!
ReplyDeleteIsn't this highly caloric/fattening compared to regular grain-based bread? I am really hesitant to try it but may. The "wholesome, great-tasting, non-crumbling" gluten-free bread recipe I have tastes terrible and often crumbles, sooo...I need something else.
ReplyDeleteHello! Thank you for sharing with us your recipe, I'll definitely try this at home, I was really looking for something new for my kids, they always go to school and I really wanted to bring with them my home made recipe as their snacks because I don't want them to buy anywhere in canteen or outside the school. I have already copied it in my recipe notebook. Thank you so much for this and I'm looking forward for you more recipes to post.
ReplyDeletexoxo
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