Plant-Based Depression Era Peanut Butter Bread

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 50

Servings:

Calories: 291kcal

Welcome to your new favorite budget bake! We're diving into food history to bring back a classic: Depression-Era Peanut Butter Bread, but with a simple, modern plant-based twist. During the Great Depression, eggs and milk were too expensive, so clever home cooks relied on peanut butter for fat and flavor.

This easy, no-fuss quick bread perfectly captures that resourceful spirit! It's a sweet, comforting bread that tastes amazing plain, toasted, or slathered with jam.

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

Ingredients

2 tbsp flax meal
6 tbsp water
2 cups rolled oats organic
2 tsp baking powder
1 tsp baking soda
¾ cup deglet dates or medjool
¾ cup peanut butter
1 tsp vanilla extract
1 ½ cups soy milk unsweetened, or plant based milk of choice

Instructions

Preheat oven to 350°F.
Stir the flax meal and water together and set aside.
Lightly grind the oats in a blender to make flour and pour it into a large mixing bowl.
Add the baking powder and baking soda and whisk well.
Blend the dates with half of the soy milk until the dates are completely pulverized.
Pour mixture into the bowl along with the peanut butter, vanilla, flax mixture and remaining soy milk and stir well.
Pour into a silicone bread pan or parchment lined baking tin and smooth the top.
Bake for 50 minutes.
Let cool completely before cutting.

Scan To Watch The Video!

Nutrition