All-purpose flour
2 cups (250 g)
Bread
Depression-era peanut butter bread.
A simple, egg-free quick bread inspired by the 1932 Five Roses recipe shared by Glen & Friends.
- Makes
- 1 loaf; about 10 slices
- Hands-on
- 10 minutes
- Total time
- About 2 hours, including cooling
- Effort
- Easy
GET WHAT YOU NEED
Your shopping list
For 1 loaf; about 10 slices.
Granulated sugar
1/4 cup
Baking powder
4 teaspoons
Salt
1/2 teaspoon
Unsweetened oat milk
1 1/3 cups
Smooth peanut butter
3/4 cup
Cooking oil
1 teaspoon for pan
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
9 × 5-inch loaf pan and cooling rack
Holds one loaf.
Mixing bowl and spatula
Combines batter without a mixer.
STEP BY STEP
Make it
Prepare
Heat oven to 325°F. Grease the loaf pan.
Mix dry ingredients
Stir flour, sugar, baking powder and salt together.
Add wet ingredients
Mix in milk, then peanut butter until no dry flour remains. Scrape into the pan.
Bake and cool
Bake about 1 hour, checking that a center tester has no wet batter. Rest 10 minutes in the pan, then cool completely on a rack before slicing.
Good to know
- This uses the published 3/4-cup peanut-butter adaptation; the 1932 amount was 1/2 cup.
- Expect a crumbly, lightly sweet loaf, not sandwich bread.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Peanut-butter cookies
A ready-made peanut-butter treat when a loaf is unavailable.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- The Stingy Vegan: attributed Five Roses adaptation — Ingredient amounts and method