Peanut Butter & Strawberry Loaf (PB&J Loaf)
Updated: Apr 22, 2020
This is my husband's absolute favorite recipe I've ever created. It's your childhood in a loaf pan. Peanut butter and strawberries marry into a better version of the peanut butter jam sandwich.
As a kid, we ate some interesting lunches. From margarine and honey sandwiches on white bread, to tomato and miracle whip, the lunchbox of the 90's is not what it is today. The 90's were a simpler time, peanut butter was a-ok in the classroom, and a well-rounded meal was a lunch-able.
These days, lunch is a far cry from lunchboxes of the 90's. Instead of snack-packs and goldfish crackers, I'm packing home-baked, wholegrain muffins with minimal sugar. I'm dreaming up snacks full of protein, fiber, and healthy fats. I'm whipping up hummus like it's my job.
But don't be fooled, I'm making new and improved versions of my childhood favorites. I haven't forgotten my roots, and this loaf is an ode to that. If you grew up in the age of peanut butter being allowed in school, this is the ultimate throwback. Nowadays, peanut butter is outlawed (for good reason), but the nostalgia factor is still there. It does make me wonder if the idea of a peanut butter and jam sandwich will show my age in the coming decades.
I use crunchy peanut butter, but this also worked with smooth, or even almond butter. The jam I use is sweetened with grape juice, and isn't as syrupy sweet as traditional jam. Saying that, use what you have on hand, and tailor it to your family's preferences. I could see this beauty working well with grape jelly and topped with halved grapes... yum!
Peanut Butter Strawberry Loaf
Author: Micah Siva
Prep Time: 20 minutes
Cook Time: 45 minutes
1 cup (100g) rolled oats
1 cup (125g) spelt flour (or 1/2 c whole wheat, 1/2 c all purpose)
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
3/4 cup (180g) peanut butter
1/4 cup (60ml) olive oil
1/4 cup (60ml) maple syrup
1/4 cup (60ml) almond milk
2 tsp vanilla
1 tsp apple cider vinegar
1/2 cup (120ml) strawberry jam
5-6 strawberries, sliced
Preheat oven to 176C (350F). Grease and line a loaf pan with parchment paper.
In a medium bowl, combine all dry all ingredients.
In another bowl, combine wet ingredients.
Add dry mixture into wet ingredients, stirring gnetly to combine.
Transfer to the lined loaf pan.
Top with dollops of jam, swirling to incorporate into the batter.
Arrange strawberry slices on top.
Bake for 35-45 minutes, or until a toothpick comes out clean.