1 3/4 c All-purpose flour 2 ea Eggs; slightly beaten
2 1/2 ts Baking powder 3/4 c Milk
1/2 ts Salt 2 tb Vegetable oil
1/2 c Sugar 1/2 c Chopped dry roasted peanuts
1/2 c Creamy peanut butter
Combine flour, baking powder, salt, and sugar in a large mixing
bowl. Cut peanut butter into flour mixture with a pastry blender
until mixture resembles coarse meal. Set aside.
Combine eggs, milk, and oil in a small bowl; mix well. Add to flour
mixture, stirring just until moistened. Fold in peanuts.
Spoon mixture into a greased and floured 9″ by 5″ by 3-inch
loafpan. Bake at 350 degrees F for 40 minutes or until a wooden pick
inserted in center comes out clean. Cool in pan 10 minutes; remove
from pan, and cool completely on a wire rack.
From Jodie McCoy of Oklahoma in “Southern Living” September, 1987
Typos by Jeff Pruett
Yields
1 loaf