Gingerbread cookies are the most popular cookies during the holiday Xmas season at my house. It is a shame that I never posted on my blog. The thing is I always thought that there are so many recipes online why would you even make mine. read more
Search for a recipe: bread
I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread. Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well. Anyhow, after many trials and fails, I finally got read more
This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own.
This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.
I must admit it tastes magical! You may even use regular flour and add mashed bananas. We absolutely savour it in any way possible.
I partnered with the National Peanut Board to share my favorite Peanut Butter recipes. What do you think of my Peanut Butter Chocolate Bread?
Frequently, I would say that my household runs on peanut-butter. We eat it for breakfast or a snack and many times for lunch as well.
To be completely honest, sometimes we even make breakfast for dinner and serve it with a cold glass of milk or a relaxing cup of tea.
So here is one fun fact about me. Graciously allow me to explain. While my kids grew up eating peanut butter ever since they were able to eat it, I did not taste Peanut Butter before the age of 18. I know! It is probably shocking to so many people.
I genuinely enjoyed everything that included peanuts, but it was not popular treat where I was raised. I do not think we even had it in our markets.
Maybe in some specialty stores, but I never had seen it before I came to the USA. Here is where my love for Peanut Butter blossomed.
That being said, nowadays I eagerly devour it with a spoon when I desperately need a quick snack. A spoon of PB with a piece of delicious chocolate is my daily after a workout.
I am pretty certain I have caught up to 18 years of not eating it because peanut butter made from roasted peanuts are probably one of my favorite flavors, especially in a decadent dessert.
I truly hope you guys make this recipe with your favorite Peanut butter brand. Now it is your turn to spread the peanut butter love!
Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB. You can also check out more peanut butter recipes here.
I hope you like my tasty Gluten-Free Peanut Butter Chocolate Bread.
- 1 cup Whole Milk
- 1/4 cup Sour Cream
- 2 large Eggs
- 3/4 cup Swerve Granulating Sugar
- 1 cup Smooth Peanut Butter
- 1 3/4 Gluten Free Flour
- 1 tbsp. Baking Powder
- 1 1/4 cup GF Rolled Oats, reserve 1/4 cup for the top
- 1 cup Chocolate Chunks or Chips
- Preheat oven to 350 degrees Fahrenheit.
- Warm up about 2 cups of water and place peanut butter jar in the large cup of a saucepan. This method will soften the peanut butter. It will be easier to incorporate to the smooth constancy with the rest of the ingredients. You may also add peanut butter in the microwave-safe dish and use the melt method until peanut butter is completely soft.
- In a large bowl combine warm milk, sour cream, eggs, and soften peanut butter. Using an electric hand mixer, mix all the ingredients until smooth.
- Measure all the dry ingredients and combine them together.
- Once combined slowly add to the wet and with a spatula to prevent over mixing, combine wet and dry ingredients.
- Pour into the loaf pan, lined with parchment paper if possible or use nonstick pan well-greased.
- Bake for 45-50 minutes in the middle rack of the oven.
- Make sure to check the bread after 20 minutes of baking. If the top of the bread is browning too fast, cover it with aluminum foil and then continue baking until the bread is cooked.
- You may remove the loaf from the baking pan after 10 minutes but allow the bread to cool down completely before slicing.
You may use:
- Any brand of Peanut Butter that you prefer.
- Chocolate or omit if you do not like it.
- Regular Flour instead of Gluten Free
- Regular Sugar instead of Swerve
All Purpose Dough Recipe included with Spiral Twist Bread Rolls I just love baking homemade bread. So many amazing bread recipes that we can make with different shapes just like these tasty spiral twist bread rolls. I find it relaxing when I am under stress. read more
Do you like Bread Puddings? What flavor combination is your absolute favorite?
Bread pudding, which I typically call sweet breakfast casserole, is the best creation. Whoever invented this is an absolute genius.
My family genuinely loves it so much. I cannot even begin telling you how this entire pan was gone in less than 10 minutes
I precisely remember waking up with the irresistible cravings of this delightful casserole. I made it many times before especially around this time of the year
Every so often I would add raisins and delicious apples and sometimes make almond joy combo.
If you are following me for a while, ya know your girl loves Almond Joys, but also I love chocolate and orange. Okay, I must admit that I am not picky at all so whatever sweets are in front, I will eagerly eat it.
Nevertheless, this delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it’s as simple as that. Having said that, you can soak it for a couple of hours and bake it the same day as well.
What are some of your favorite homemade breakfasts that we traditionally eat around the joyous holiday season?
It is during the winter season when I make it the most, but also on special occasions like birthdays or Thanksgiving Black Friday breakfast. Nonetheless, I sincerely hope you guys like this one as much as we did enjoy eating it with a drizzle of sweet maple syrup and a sprinkle of powdered sugar.
I sincerely love Easy Breakfast STRATA, Savory Breakfast Casserole, FRENCH TOAST, WAFFLES as well as CLASSIC PANCAKES, but this one is special. Even though made it many times, I don’t actually make it often that’s why is so special.
Breakfast Brioche Bread Pudding
This delicious bread pudding is effortless. It comes together so quickly, but you can make it ahead and store the whole pan in the fridge and bake the next day. I mean it‘s as simple as that. It is absolutely perfect for breakfasts over the holiday season.
- 1 loaf Chocolate chip brioche toast slice into cubes
- 1/2 tablespoon Coconut Oil softened
- 4 cups Whole milk you may use non dairy milk
- 1 can Coconut Milk (or cream) by Thai Kitchen
- 6 large eggs
- 1/2 cup Sugar 100 g
- 2 teaspoons Vanilla Extract
- 1/4 teaspoon salt
- 1 cup Shredded Coconut
- 1/2 cup Chocolate Chips
- Slice the bread into cubes. Leave the edges on for a more rustic loaf. Slice the bread into bite-sized cubes.
Coat a 9×13-inch baking dish with the coconut oil. Add the bread cubes and gently shake the dish and pat the cubes down so they settle into place. If you’re using any extra ingredients like fruit or nuts, scatter these over top, then use a spoon to gently poke and stir them into the bread cubes so that some of them go into the middle but they don’t all fall to the bottom of the dish.
Make custard by combining the milk, coconut milk, eggs, sugar, vanilla, salt in a large bowl and whisk it well. Then add coconut shreds and mix again.
- Slowly and evenly pour the custard over the top of the bread cubes, making sure it gets everywhere. The custard should come to just below the top of the bread, with edges and corners poking out the top.
- Make sure to cover the dish with plastic wrap and refrigerate for a couple of hours or overnight. This gives the bread time to absorb the liquidy egg, milk and cream mixture. If you’d like the traditional and more common flat top with no crunchy bits, press the top of pudding a few times as it soaks or weighs it down with something heavy so that all the bread cubes get pushed into the egg mixture.
- Before baking, arrange your rack in the middle of the oven and heat the oven to 350°F.
- Bake the bread pudding. Uncover the bread pudding and bake until a toothpick inserted into the middle comes out clean and the tips of the bread on top are beginning to toast, 45 minutes. If the top seems like it’s getting dark before the custard is completely done, cover the dish loosely with heavy duty aluminum foil. You can make like a little dome.
- Cool briefly before serving. Transfer the baking dish on a wire cooling rack and let cool at least 5 minutes before serving. You may dust some powdered sugar and serve with maple syrup.
OPTIONAL EXTRAS: 1/2 cup of dried fruit, 1/2 cup chopped toasted nuts, 1/2 cup chocolate chips, finely grated zest of one orange, powdered sugar, maple syrup.
You may use reg brioche or a day old bread, and add some chocolate chips if you would like or other optional extras. Classic Bread pudding contains Milk, Cream, Eggs, Sugar, Vanilla or Cinnamon or both. As I stated, you may add nuts, chocolate, dried fruit, etc., but the custard is something that every bread pudding contains. We do not need additional flour or any starches to make it thick because the custard is going to be poured over the stale bread.
Nevertheless, this kind of bread is perfect the next day, so since we have leftovers I genuinely enjoyed every little crumb of this bread with my morning coffee or afternoon tea. Additionally, I love baking it in square cake pans because it comes out perfectly baked and far less dense than when I bake banana bread in my loaf bread.
With that being said, if I do bake in my loaf pan, I always use less batter because I consider my middle part a bit more baked (laughing my butt off haha).
No, seriously, have you ever baked banana bread, and it looks superb, but when you slice into the bread, it’s like raw? I can’t even tell you how many times that happen to me so that’s why I switched completely to square baking pans.
Okay, I hope Y’all make this bread and like it…
YOU MIGHT LIKE THIS:
Oatmeal Banana Nut Bread Recipe
Delicious Banana Bread recipe. This is a perfect breakfast on a go or you can enjoy it with a cup of Joe.
- 1 1/2 cups All-purpose Flour
- 1 cup Old Fashioned Oats Rolled Oats
- 1/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cinnamon powder
- 2 Large Eggs
- 1/4 cup Canola oil
- 1/2-3/4 cup Brown Sugar preferably dark
- 1/2 cup Honey 3/4 cup Maple Syrup could be used
- 3-4 ripe Bananas
- 1 cup Chopped Walnuts
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour Non-Stick Square Cake Pan 9x9 or use parchment paper like I did.
- Combine together the flour, oats, sugar, salt, baking powder, soda and cinnamon powder in a large bowl.
- In a separate bowl, mix together until somewhat smooth in texture: bananas (that you previously just smashed with a fork), Eggs, Honey and Canola Oil. I used an electric mixer.
- Now to the wet mixture add dry mixture, combine it together then add chopped walnuts (or any nuts that you prefer), and fold the nuts in the batter.
- Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted in the middle of the bread (or into the crown of the bread, if you are making a loaf)., and it comes out clean. Let the bread cool in the pan for at least 5 minutes, then turn out onto a cooling rack.
- Allow it to cool completely, or at least for an hour before serving.
This bread is even better the next day, just heat it for 30 seconds in the microwave and you will be amazed. You can also make this as muffins or a loaf pan, although I like it in this type of baking pan because it bakes much better. If you like your banana bread sweeter use 3/4 cup of brown sugar. I liked mine just the way it is, but we all have different tastes. If the honey is too sugary you can place a jar in a warm water for a couple of minutes until the honey becomes soft and smooth in texture.
LOVE, PEACE, AND ROCK-N-ROLL,