Peanut butter loaf cake recipe is a delightful treat that combines the rich, creamy flavor of peanut butter with the soft, moist texture of a perfectly baked loaf.
Ever since I was a child, I’ve been a huge fan of cakes. The joy of watching a cake rise in the oven and the smell that fills the kitchen is a feeling like no other.
One of my all-time favorites is the peanut butter loaf cake recipe. Its rich, nutty flavor and soft texture make it a perfect treat for any occasion.
I discovered this peanut butter loaf cake recipe a few years ago, and it quickly became a staple in my kitchen. The combination of peanut butter, eggs, and a sprinkle of cashews creates a delightful contrast.
Every time I bake it, I feel a sense of nostalgia and comfort, knowing this peanut butter loaf cake recipe will always bring a smile to my face and those around me.
So grab your ingredients and get ready to enjoy a slice of peanut butter heaven!
Why You’ll Love This Peanut Butter Loaf Cake Recipe?
You’ll love this Peanut Butter Loaf Cake Recipe for its delightful combination of rich, creamy peanut butter and the light, fluffy texture that makes each slice a joy to savor.
It’s the perfect balance of sweetness and nuttiness, making it a fantastic treat for any occasion, whether it’s a cozy afternoon snack or a centerpiece for your next gathering.
With the option to add a luscious chocolate glaze, this cake caters to both peanut butter and chocolate lovers alike. Plus, it’s easy to make, ensuring that you can whip up this delicious dessert with minimal effort.
How To Make Peanut Butter Loaf Cake Recipe?
Recipe Overview
Prep Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 260
Yield: 10 slices.
Kitchen Utensils
- Loaf pan (9×5 inches)
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spoon or spatula for stirring
- Cooling rack (optional)
- Small saucepan (for glaze)
Ingredients
For the Cake:
- 1 1/4 cups peanut butter
- 250 grams self-raising flour
- 7 large eggs
- 2 1/2 teaspoons vinegar
- 125 ml milk
- 1 tablespoon + 1 teaspoon baking powder
- 1 cup crushed cashew nuts (optional)
For the Glaze (Optional):
- 1 tablespoon peanut butter
- 1 1/4 cups powdered sugar
- 5 tablespoons milk
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan (9×5 inches) with parchment paper, or grease it lightly.
2. Prepare Wet Ingredients:
In a large mixing bowl, combine the peanut butter, eggs, milk, and vinegar. Whisk together until smooth.
3. Mix Dry Ingredients:
In another bowl, sift the self-raising flour and baking powder together.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring until fully combined. If you’re using crushed cashew nuts, fold them in gently.
5. Bake the Cake:
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover the cake loosely with aluminum foil during the last 15 minutes of baking.
6. Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
7. Prepare the Glaze (Optional):
In a small saucepan, combine the peanut butter and milk over low heat. Stir until the peanut butter is melted and smooth. Gradually add the powdered sugar, whisking until you have a smooth glaze.
8. Glaze the Cake (Optional):
Once the cake has cooled, drizzle the glaze over the top, spreading it evenly with a spoon or spatula.
9. Serve:
Slice the cake and serve. Enjoy your rich and flavorful peanut butter loaf cake!
Special Note
Feel free to customize this peanut butter loaf cake recipe! You can add chocolate chips, chopped nuts, or even a swirl of jam for an extra layer of flavor.
If you want a healthier twist, consider substituting some of the sugar with honey or maple syrup.
Expert Tips
➢ Always ensure your oven is fully preheated before placing the cake inside to achieve even baking.
➢ Use proper measuring cups and spoons for precise ingredient measurements to maintain the correct balance in your recipe.
➢ For best results, make sure your baking powder is fresh to ensure proper leavening and rise in the cake.
➢ Check if the cake is done by inserting a toothpick—if it comes out clean, it’s ready to come out of the oven.
➢ Once cooled, store the cake in an airtight container to keep it moist and fresh for longer.
Additions And Variations
There are plenty of fun additions and variations you can try to personalize your peanut butter loaf cake recipe!
1. Chocolate Chips: Stir in some chocolate chips for a rich, decadent twist on the classic cake. Peanut butter and chocolate are always a winning combo!
2. Bananas: Mash a ripe banana and fold it into the batter for a moist, naturally sweet addition. It pairs wonderfully with the peanut butter flavor.
3. Cocoa Powder: For a chocolate version, add 2-3 tablespoons of unsweetened cocoa powder to the dry ingredients to give the loaf a subtle chocolate flavor.
4. Honey or Maple Syrup: Replace some of the sugar with honey or maple syrup for a more natural sweetener and a unique flavor profile.
5. Dried Fruit: Add raisins, cranberries, or chopped dried apricots for a fruity burst in every bite.
6. Spices: Experiment with a pinch of cinnamon, nutmeg, or even a bit of vanilla extract to enhance the flavors.
Proper Storage
For proper storage of your peanut butter loaf cake recipe, allow it to cool completely before storing to prevent moisture buildup.
Place the peanut butter loaf cake recipe in an airtight container to keep it fresh and prevent it from drying out. At room temperature, the cake will stay fresh for 2-3 days.
For longer storage, refrigerate it for up to a week. If you need to store it for an extended period, wrap the cake tightly in plastic wrap and aluminum foil and freeze it for up to 3 months.
FAQs about Peanut Butter Loaf Cake Recipe
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter will add delightful texture to your cake. Just keep in mind it may alter the overall consistency slightly.
Can I make this cake gluten-free?
Yes! Substitute the self-raising flour with a gluten-free flour blend. You may need to adjust the baking powder and other ingredients slightly, so check the package instructions for best results.
What can I substitute for eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce, mashed banana, or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). This will keep the cake moist.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also spring back slightly when pressed gently in the center.
Conclusion
This Peanut Butter Loaf Cake Recipe is a must-try for anyone who appreciates the rich, nutty flavor of peanut butter.
It’s not only a delightful dessert but also a versatile recipe that can be easily adapted to suit your preferences.
You can enjoy it plain, with a chocolate glaze, or even add in some chocolate chips for an extra indulgent touch.
So why wait? Gather your ingredients and start baking this delicious Peanut Butter Loaf Cake today it’s bound to bring smiles all around!
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Peanut Butter Loaf Cake Recipe
Equipment
- Loaf pan (9×5 inches)
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Spoon or spatula for stirring
- Cooling rack (optional)
- Small saucepan (for glaze)
Ingredients
For the Cake:
- 1 1/4 cups peanut butter
- 250 grams self-raising flour
- 7 large eggs
- 2 1/2 teaspoons vinegar
- 125 ml milk
- 1 tablespoon + 1 teaspoon baking powder
- 1 cup crushed cashew nuts optional
For the Glaze (Optional):
- 1 tablespoon peanut butter
- 1 1/4 cups powdered sugar
- 5 tablespoons milk
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan (9×5 inches) with parchment paper, or grease it lightly.
Prepare Wet Ingredients:
- In a large mixing bowl, combine the peanut butter, eggs, milk, and vinegar. Whisk together until smooth.
Mix Dry Ingredients:
- In another bowl, sift the self-raising flour and baking powder together.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until fully combined. If you’re using crushed cashew nuts, fold them in gently.
Bake the Cake:
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover the cake loosely with aluminum foil during the last 15 minutes of baking.
Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Prepare the Glaze (Optional):
- In a small saucepan, combine the peanut butter and milk over low heat. Stir until the peanut butter is melted and smooth. Gradually add the powdered sugar, whisking until you have a smooth glaze.
Glaze the Cake (Optional):
- Once the cake has cooled, drizzle the glaze over the top, spreading it evenly with a spoon or spatula.
Serve:
- Slice the cake and serve. Enjoy your rich and flavorful peanut butter loaf cake!