Peanut Butter Snack Loaf

This peanut butter loaf is the kind of recipe you make when the craving hits and you don’t want to fuss. Smooth peanut butter, sugar, an egg, water, vanilla, and Bisquick. That’s it. No butter, no milk, no complicated steps. The peanut butter provides all the fat and flavor, and the biscuit mix handles the leavening.

The texture lands somewhere between a quick bread and a dense cake. Beating the peanut butter and sugar together for a full two minutes before adding the wet ingredients creates a smoother batter and a more even crumb. The loaf bakes up with a golden-brown crust and that unmistakable roasted peanut aroma filling the kitchen.

Kitchen Tips

• Use smooth peanut butter, not natural or chunky. The oils in natural peanut butter separate differently and can make the loaf greasy.
• Beat just until smooth after adding the Bisquick. Overbeating develops gluten and makes the loaf tough instead of tender.
• Test with a toothpick at 40 minutes. The center should come out clean, not wet. If it’s still gooey, give it 5 more minutes.
• Slice thin for snacking, or toast slices and spread with jam for breakfast.

Variations

• Fold in chocolate chips before pouring into the pan for a peanut butter chocolate loaf.
• Swirl a ribbon of grape or strawberry jam through the batter before baking.
• Use crunchy peanut butter for a chunkier texture with peanut bits throughout.