M and I were invited to a church service and potluck this morning, but after stepping outside and hearing my neighbor let loose a few choice words while attempting to scrabble up the hill, barely maintaining his bipedal stature, I thought better of it.
[It should be said that when my neighbor realized I was standing there, he then politely advised me against driving on the ice.]
While I was looking through one of my cookbooks yesterday, reading off aloud the names of recipes and trying to decide what to bring to this morning’s event, M seized upon the peanut butter quickbread idea.
How healthy and local is this recipe, you ask? Well, it isn’t the worst. But that’s partly because I tweaked it.
The original recipe came from the Fanny Farmer cookbook, but I used unsweetened peanut butter and half whole wheat flour instead of all white. I substituted a little honey for some of the sugar. I used 2% milk.
The honey, egg, and whole wheat flour are local. I guess you could argue that some percentage of the milk is, too, since we do have a couple of Organic Valley producers in the area. But that’s kind of stretching it.
Peanut Butter Bread
Mix one cup white and one cup whole wheat flour with 1/4 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
Add 3/4 cup peanut butter, 1 cup milk, and 1 beaten egg, plus a couple tablespoons of honey.
Mix it all together and spoon into a greased loaf pan. Bake at 350 for 50-60 minutes.
Smooth it out a little in the pan before baking or else it’ll be craggy like my loaf. Unless you don’t mind because it’s just for you and your kiddos staying inside on an icy day.