Peanut butter bread

[Rhiannon]

Okay, I found this recipe online a couple weeks ago, and made it last Friday.  Here is the recipe and my thoughts:
http://www.food.com/recipe/low-carb-mr-peanut-bread-453651

1 Cup fresh ground peanut butter
3 eggs
1 Tbsp vinegar (I used white vinegar)
½ tsp baking soda
1/4 tsp salt
1 packet non-sugar sweetener (I used Stevia)

Mix the peanut butter and eggs together.  (I did this by hand and it was pretty easy).  Then add the vinegar, baking soda, salt and sweetener.  Mix together.

Grease a small bread pan with coconut oil or butter.  Pour the mixture into the pan.  It is very thick, so I just spooned it in and spread it evenly.  Bake for 30 minutes at 350 degrees.  Let cool for at least 10 minutes before removing from the baking pan.

Comments:  This bread turned out very well and was quite bread-like.  I like the flavor very much.  I'm not sure how it would turn out if you used store-bought peanut butter.  One of my local grocery stores (Raleys) has machines where you can grind fresh peanut butter or fresh almond butter.  When you grind them fresh, there isn't that layer of oil that I find when you buy "natural" peanut butter.

I know peanuts are not the best choice for LCHF.  The nutrition info says there are 4.3 grams of carbs per serving, but I don't know how many slices per loaf they are talking about.  Next time I make it, I'll try using fresh ground almond butter and report back.

Bottom line:  I really like this bread.  I won't have it every week, but it's nice to have every once in awhile, especially around holiday times when everyone else is enjoying rosemary bread or yeast rolls - I can make a loaf of my bread and enjoy a slice or two with my turkey dinner

[Rhiannon]

I'm attaching a picture of the partial loaf I brought to work with me today.  The bread is about 2" in height and 4" in width. 

[attachment deleted by admin]

[bigskygal]

I made this and the almond version often early on in my diabetes journey, both were great.  Great to spread cream cheese on.  Thanks for reminding me of it!

[skb]

This looks interesting. Have to try it sooner than later, and have the loaf return to our house. 

[Rhiannon]

I made the same recipe but with fresh ground almond butter, and it came out just as well.  I have begun making this bread every other week, with almond butter, and it's just such a treat to have a "real" piece of bread again.  I like to eat it even with nothing on it.

[Sweety]

I'm wondering if this will be too soft. I've tried peanut butter cookies and they turned out very soft. Maybe I'm doing something wrong, they would like, fall apart.

[bigskygal]

No Sweety, it is quite firm, not crumbly at all.  I need to make this again! Have to go up to town to get fresh ground peanut butter.  I'm hankering for a slice of this with mascarpone spread on it!!

[Grammabear]

 I don't have access to freshly ground peanut butter, so I hesitate to ask if anyone has used a substitute?  Our store does sell organic sunflower butter, organic almond butter both of which are minimally processed.

[Sweety]

No Sweety, it is quite firm, not crumbly at all.

Thanks I'm going to give this a try. I miss my bread. 

[Rhiannon]

I'm wondering if this will be too soft. I've tried peanut butter cookies and they turned out very soft. Maybe I'm doing something wrong, they would like, fall apart.

As bigskygal said - this is not crumbly and soft.  It's quite bread-like, which is why I really enjoy it so much.  I have made a peanut butter cookie recipe and know what you mean about falling apart.  Really good but super crumbly.  However, this bread turns out fine, slices easily, etc.  It just makes a small loaf, about  half the height of a usual slice of bread.

[Rhiannon]

Grammabear - I have not used any store brands of peanut or almond butter, but I think the bread would probably turn out fine either way.