2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/4 ts Salt
1 c Skim milk
1/2 c Reduced fat peanut butter
1/4 c Refrigerated egg substitute
1 ts Vanilla extract
Oven 350. Spray a 9×5 loaf pan with cooking spray. In large bowl, combine
flour, sugar, baking powder, and salt. Mix well In medium bowl, combine
milk, peanut butter, egg sub, and vanilla. Mix well. Add milk mixture to
flour mixture, stirring until just moistened. Pour batter into pan; smooth
out top.
Bake 50 minutes, or until top is golden and a toothpick inserted in middle
comes out clean. Place pan on wire rack and cool slightly. Remove from pan
and cool completely on rack.
VARIATION: PB&J Bread Pour half of batter into loaf pan. Spoon 1/2c jelly
over batter, then top with remaining peanut butter batter. Using a knife,
gently swirl jelly through the batter to create a marbled effect. Bake as
directed.
Yields
1 Servings