Quick Tip Tuesday-Peanut Butter Bread

I am always intrigued by what people consider a "snack". My husband and I have both struggled with blood sugar issues. When blood sugar gets low, tempers get short and attention span diminishes. As a result, we have both learned that in order to keep blood sugar stable, it is necessary to eat something every 2-3 hours. We have also learned the composition of the food is just as important as the timing. The snack needs to contain some protein along with carbohydrate. Fiber also helps slow the release of sugar into the blood. It turns out, our kids are also sensitive to low blood sugar. This makes after school snacks and a timely dinner very important. Healthy snacks with substance make us all happy!

This peanut butter bread is a family favorite snack. It is awesome with honey or strawberry freezer jam. The recipe is from my Blendtec cookbook, specifically for a high-powered blender. If you don't have one, I think you could just cream the wet ingredients (milk, eggs, and peanut butter) with the sugar, combine the dry ingredients in a separate bowl, then combine them just until all of the dry ingredients are incorporated. 

Peanut Butter Bread
Ingredients:

• 1 cup any kind of milk
• 2 large eggs
• 1/2 cup granulated sugar
• 1 cup natural, creamy peanut butter
• 1/2 tsp salt
• 1/2 Tbsp baking powder
• 1 3/4 cup whole wheat flour

Directions:

1. Preheat oven to 350 degrees.
2. Add milk, eggs, sugar, and peanut butter to blender (wild side jar) and secure lid. Select "batters."
3. Add remaining ingredients and secure lid. Press "pulse" 4-6 times or until flour is incorporated. 
4. Pour batter into a greased 9"x5" loaf pan (I like to use 4 mini loaf pans because it bakes more evenly, and in only 30 minutes). 
5. Bake for 50 minutes or until toothpick comes out clean.