2 c All-purpose flour
1/2 c Sugar
1 ts Baking powder
1 ts Salt
3/4 c Peanut butter
1 Egg; slightly beaten
1 c Milk
1/4 c Stawberry or raspberry
-preserves
Preheat the oven to 350F. In a large bowl, combine the flour, sugar, baking
powder, and salt. Cut in the peanut butter with an electric beater on
medium speed, until well combined. Add the egg and milk; stir until well
blended. Spread half the batter into a 9″ x 5″ loaf pan that has been
coated with nonstick cooking spray and spoon the preserves down the center
of the batter. Top with the remaing batter, covering the preserves
completely. Bake for 55 to 60 minutes, or until a wooden toothpick inserted
in the center comes out clean. Invert onto a wire rack and let cool
completely. Slice and serve.
Yields
6 Servings