General
| Servings/Makes: | 1 loaf |
|---|---|
| Total Time: | 2 hr 15 min |
| Type: | Bread |
| Attributed to: | Betty Crocker |
| Web Source: | http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=34750 |
| Tried: |  |
Ingredients
| Ingredient | Amount |
|---|---|
| Flour, all-purpose | 2 cups |
| Sugar, brown | 3/4 cups |
| Peanut butter, chunky | 1/3 cup |
| Milk | 1 cup |
| Oil, vegetable | 2 tbsp |
| Baking powder | 2 tsp |
| Eggs | 2 |
| Candy, Reeses Pieces | a bunch |
Nutritional Information
| Calories: | 150 (Calories from Fat 55) |
|---|---|
| Fat: | 6g (Saturated Fat 2g) |
| Cholesterol: | 20mg |
| Sodium: | 115mg |
| Carbohydrates: | 30g |
| Fiber: | 1g |
| Protein: | 4g |
| Daily Values: | Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% |
| Exchanges: | 1 Starch; 1-1/2 Fat |
| Diabetic Friendly: | |
| Low Fat: |
Directions
Heat oven to 350°F. Generously grease bottoms only of 3 small aluminum-foil loaf pans (5 3/4x3 1/4x2 in) or 1 regular loaf pan. Mix all ingredients except candies; beat with spoon 30 seconds.
Divide batter evenly among pans. Sprinkle candies randomly on batter in each pan, pushing candies halfway into batter. Coarsely chop remaining candies; sprinkle one-third of chopped candies over batter in each pan.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to wire rack. Cool completely, about 1 hour.
Comments / Suggestions
My Opinion
This is a very peanut buttery bread. Jesse remarked that it was really rich. The original recipe called for Reese peanut butter cups, but I changed them to the Reese pieces because it added more peanut butter than was needed. In fact, I'm tempted to take out the Reese pieces and just use chocolate chips. Plus, the cups that are buried in the bread are not that many and it is a surprise when you bite into one.
Substitution
A 9x5x3-inch loaf pan can be used instead of the 3 small pans. Generously grease just the bottom of the pan. Prepare as batter as directed–except pour all of the batter into the pan. Place 15 candies randomly on batter, pushing candies halfway into batter. Coarsely chop remaining candies; sprinkle over batter. Bake as directed.