Handwritten recipe for Peanut Butter Loaf
by: salvagedrecipes

1940s Peanut Butter Quick Bread Loaf

Peanut Butter Loaf
This Peanut Butter Loaf dates back to October 31, 1942, a time when peanut butter was becoming a popular pantry staple in American kitchens. Baked as a quick bread rather than a cake, it reflects an era of simple, economical baking that relied on accessible ingredients and careful technique. The loaf is gently sweetened and rich with peanut flavor, using milk instead of butter for moisture and a tender crumb. It was likely served as an everyday treat, sliced thick, enjoyed with coffee, or wrapped for travel. Its charm lies in its practicality: no frosting, no fuss, just a hearty, comforting bake that highlights peanut butter in its purest form.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course bread
Cuisine American
Servings 8
Calories 260 kcal

Ingredients
  

  • ⅔ cup peanut butter
  • 1 ¼ cups milk
  • 2 cups all-purpose flour (sifted)
  • 4 tsp baking powder
  • ½ tsp salt
  • ¼ cup granulated sugar

Instructions
 

Step 1: Cream the Peanut Butter

  • Place peanut butter in a mixing bowl
  • Cream until soft and smooth

Step 2: Add Milk

  • Gradually add milk while continuing to cream
  • Mix until fully blended

Step 3: Combine Dry Ingredients

  • Sift flour, baking powder, salt, and sugar together

Step 4: Make the Batter

  • Add dry ingredients to the peanut butter mixture
  • Mix until just combined

Step 5: Prepare the Pan

  • Grease a loaf pan (approximately 4½ x 8½ inches)
  • Spread batter evenly in the pan

Step 6: Rest the Batter

  • Let the batter stand for 5 minutes

Step 7: Bake

  • Bake in a moderate oven at 350°F
  • Bake for 50 to 55 minutes until set

Step 8: Cool and Serve

  • Remove from oven and cool before slicing

Tips

  • Use chunky peanut butter for added texture
  • Add 1/2 tsp vanilla for warmth
  • Sprinkle sugar on top before baking for crust
  • Serve toasted with butter
  • Add chopped nuts for crunch
  • Swirl in honey before baking
  • Replace milk with buttermilk for tang
  • Bake in mini loaf pans for gifting

Nutrition

Calories: 260kcalCarbohydrates: 28gProtein: 9gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 310mgPotassium: 210mgFiber: 2gSugar: 6gVitamin A: 120IUCalcium: 160mgIron: 1.8mg
Keyword 1920s recipe, comfort food, nostalgic dessert, peanut butter, quick bread, vintage baking
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