I tried out the Depression-era peanut butter bread (originally published in the 1932 Five Roses Flour cookbook) after seeing it featured in NYT Cooking. This kid-approved version has a few more sweet ingredients than the original had. When you’re cooking with less, adding a bit more sugar brings a lot more smiles!
2 cup all purpose flour
1/4 cup sugar
1/4 cup light brown sugar
1/2 bag chocolate chips
4 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
Preheat oven to 325 degrees. Mix together the flour, sugar, light brown sugar, baking powder, salt, cinnamon, and chocolate chips. Mix in the milk, then the peanut butter. Scrape into a loaf pan lined with parchment paper.
Bake for about 1 hour. It sounds like a long time, but resist the urge to take it out early or to turn the heat higher. Otherwise, it cooks on the outside but the inside of the bread won’t be cooked all the way.
Slice with a serrated knife, and enjoy!
My children were delighted with this delicious treat! They didn’t even top it with anything since it had enough flavor as it. The original recipe doesn’t have chocolate chips, cinnamon, and brown sugar, but this version was super yummy for kids.
Another reason my older daughter enjoyed making it was because she’s really into learning about WWII this year. This was a neat way to study how people cooked in the years leading up to WWII. Although we can’t travel far these days, we have been enjoying traveling through time with our cooking!