Peanut Butter Teabread

This weekend I decided to make a teabread flavored with peanut butter. You know, I can't recall often having had a peanut butter-flavored bread, cookie or other treat at teatime. Why not? (Other than a possible faulty memory, I mean.) Seems to me peanut butter is a great taste to accompany a nice black tea, so why don't we see it at teatime more often? Perhaps you've had it at teatime and I've simply missed out?

At any rate, I made this teabread (with a few minor changes) that I found in "The Perfect Afternoon Tea Recipe Book," which I wrote about here. I *love* how it turned out!

Of course another reason I had to bake is that I wanted to show off share with you my new Tea Room Depression glass tray! I got it for just $5 (plus shipping) online because it has a tiny nick near the center on the underside, but the parts you would ever see while the tray is in use are absolutely perfect. I think having the new tray made this already-delicious teabread taste even better! Here's the recipe as I made it.

Peanut Butter Teabread

2 cups plain flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter, softened
1/2 cup crunchy peanut butter
1/4 cup granulated sugar
2 eggs, beaten
1 cup milk
1/4 cup lightly salted peanuts

Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray, line with parchment paper and set aside.

Mix flour, baking powder and baking soda in a large bowl. In another large bowl, cream butter and peanut butter using a wooden spoon. Add sugar and combine well until mixture is light and fluffy. Slowly add the beaten eggs in several additions, mixing after each one. Then add flour mixture and milk to the peanut butter mixture and combine well. Pour batter into pan, sprinkle with peanuts, and bake for 1 hour or until a tester comes out clean. Cool in pan for 5 minutes, then remove paper and let cool completely on a wire rack. Serves 10.