Peanut Butter Loaf with Dates and Prunes

After a brief taste of spring in the middle of March, cold temperatures are once again the norm here in Ontario. What better excuse to get into the kitchen and cook and bake to warm up and cheer up? Moist with a melt-in-your-mouth sensation, this loaf is quick to prepare. If you like peanut butter as much as I do, this is just the bread for you. The peanut flavour really comes out here but it does not overpower the other ingredients present in the loaf.

As has become my tradition, I always make a treat to share with my charming and loving father-in-law when I get a chance to see him. Such a precious man deserves to be spoiled. He told me that it was one of the best things he had the pleasure to try from my kitchen. It won't be the last either and I do take requests, although there is nothing like a surprise for brunch. Of course, my husband never complains when I bake — he had his fair share and I told him that he had to leave some for our friend Basil who was expected for dinner the next day. He too likes my baked offerings. Homemade baked goods easily trump those you can find at most retail outlets.

Peanut Butter Loaf with Dates and Prunes

Recipe by Lisa Turner Published on April 23, 2012 A soft, moist and fragrant loaf with a gentle peanut butter flavor — quick and simple to prepare Preparation: 10 minutes Cooking time: 1 hour Print this recipe Wet ingredients: 1/4 cup unsalted butter, softened 3/4 cup natural crunchy peanut butter (unsweetened) 3/4 cup sugar 2 large eggs 1 cup milk 1 teaspoon vanilla extract Dry ingredients: 2 cups spelt or unbleached white flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 cup chopped dates 1/2 cup chopped prunes Instructions: Preheat an oven to 350°F and grease a 9 × 5 loaf pan with butter. In a large bowl, cream together the butter, peanut butter and sugar. Beat the eggs in, one a time, until well blended. Now add the milk and vanilla and stir well to combine. In a medium bowl, combine the flour, baking powder, baking soda, salt, dates and prunes. Add this mixture to the peanut butter and milk combination and stir with a spatula until just moistened. Bake for 1 hour or until a cake tester inserted into the middle of the loaf comes out clean. Makes 1 9-inch loaf

Other quick breads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Blue Cornmeal Bread with Goat Cheese, Sun-Dried Tomatoes and Jalapeños
Rice Muffins
Jalapeno Spoon Bread
Lemon Ricotta Blueberry Biscuits