Peanut butter was frequently used as a substitute for rationed fats in breads, muffins, biscuits, and other baked goods. This recipe calls for cutting the peanut butter into the flour mixture just as you would shortening.
2 cups unsifted all-purpose flour
½ cup packed light brown sugar
4 teaspoons baking powder
¼ teaspoon salt
¾ cup smooth peanut butter
½ cup chopped dates
2 large eggs
½ cup evaporated milk plus ½ cup water or 1 cup milk
2 tablespoons chopped peanuts, optional
Preheat oven to 350°F. Grease a 9-inch loaf pan.
Combine flour, brown sugar, baking powder, and salt in a large bowl. Cut in peanut butter with a pastry blender or 2 knives to make coarse crumbs. Stir in dates.
Beat egg in a small bowl. Gradually beat in milk and water. Add to dry ingredients and stir just until dry ingredients are moistened. Don’t overheat. Transfer batter to greased loaf pan. Sprinkle with chopped peanuts, if desired.
Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature and serve or pack in an airtight container.
12 Servings