Cozy food for the weekend

Peanut Butter Bread With Salted Chocolate Ganache

Part of my Tines Union story, February 2022. See it here, or read below.

Weekends call for a pan filled with a homemade something, a well-deserved treat for the week, a job well done. Enter the peanut butter loaf cake. Easy to make, filled with simple ingredients and flavors that appeal to all, this loaf borders between snack, dessert and even a kind of respectable breakfast food. The peanut butter loaf is enough that you’ll pass by and cut yourself one slice, then two slices, and three. It’s good without the shiny chocolate topping – but even better with it – and makes good toast. Peanut butter bread is an old recipe, originally from the 1930s, and it’s been done and redone, especially during the pandemic. This version, like the original, uses simple ingredients, but the peanut butter and sugar are both bumped up. 

Peanut Butter Bread With Salted Chocolate Ganache

Recipe by Caroline BarrettCourse: DessertDifficulty: Easy
Servings

8-10

servings

Ingredients

  • 2 cups flour

  • 1 teaspoon kosher salt

  • 1 tablespoon baking powder

  • 2 eggs, room temperature

  • ¾ cup creamy peanut butter

  • ¾ cup dark brown sugar

  • 1 teaspoon vanilla

  • 1 cup milk

  • For the ganache:

  • 1/2 cup half and half

  • 3 ounces chopped dark chocolate

  • Flaky sea salt, for sprinkling (about 1 teaspoon)

Directions

  • Preheat the oven to 350 degrees. Generously grease a 9-inch loaf pan.
  • Whisk together the flour, baking powder and salt, and set aside. Use a mixer to combine the eggs, peanut butter, brown sugar, vanilla and milk and beat until very smooth and creamy. With a rubber spatula, gently stir the peanut butter mixture into the dry ingredients and mix until just combined. Scrape into the prepared pan and bake for 45 minutes, or until the top is springy to the touch. Do not over bake.
  • Meanwhile, prepare the ganache. Measure the half and half into a glass bowl and heat in the microwave in 30-second intervals, until steamy. Stir in the chocolate, and continue stirring until smooth (keep stirring even if it’s lumpy – it will smooth out.) Let it come to room temperature.
  • When the cake is done, remove from the oven, run a knife around the edges and turn it out of the pan onto a wire rack. When cool, pour the chocolate over top, letting it run over the edges. Sprinkle the top with the salt, cut thick slices, and serve.

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  1. Pingback: Food for Hunkering Down on a Wintery Weekend – Caroline Barrett

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