Three-Grain Peanut Bread

This hearty bread combines whole-grain oats with protein-rich peanut butter for a satisfying, energy-boosting snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (20 servings), not per serving.

• 1 cup all-purpose flour · 453 kcal in the whole recipe
• 1/2 cup quick-cooking oatmeal · 180 kcal in the whole recipe
• 1/2 cup cornmeal · 234 kcal in the whole recipe
• 1/2 cup non-fat dry milk powder · 127 kcal in the whole recipe
• 1/2 cup sugar · 399 kcal in the whole recipe
• 1 tablespoon baking powder · 16 kcal in the whole recipe
• 3/4 teaspoon salt
• 2/3 cup peanut butter · 1048 kcal in the whole recipe
• 1 egg · 74 kcal in the whole recipe
• 1 1/2 cups non-fat milk · 129 kcal in the whole recipe

Method

1. Preheat your oven to 325°F (160°C). In a large bowl, whisk together the flour, oatmeal, cornmeal, dry milk powder, sugar, baking powder, and salt.

   

2. Add the peanut butter to the dry ingredients. Using two knives or a pastry blender, cut it in until the mixture is coarse and crumbly.

   

3. In a separate small bowl, beat the egg and non-fat milk together. Pour this liquid mixture into the dry ingredients and stir until just combined.

   

4. Spread the batter evenly into a greased loaf pan. Bake for 1 hour and 10 minutes, then let it cool in the pan for 10 minutes before removing.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.