Peanut Butter Jelly Bread

I am going for a trip to the States over the Easter break, so to mark the occasion I decided to make something for the charity bake sale at work. I happened to have Linda Larsen's Everything Meals on a Budget Cookbook handy, so I decided to leaf through it to find something cost-effective to make and yet distinctly American.

Sure enough, there was something which fit the bill. The book had a recipe for peanut butter bread, described as a good and cheap source of protein and carbohydrayes, lending itself to a cost-effective breakfast. To make things even more American, I made use of the Basics strawberry jam I had remaining in the fridge as the jelly part of today's post; what they refer to as "jelly" is actually fruit preserve without seeds. I made a few tweaks to the recipe to simplify the ingredidnts list. I started with a jar of Basics peanut butter, combined with brown sugar (250g, though I used half of that), and three eggs.

In another bowl, combine about 500g Basics plain flour with bicarbonate of soda and half a teaspoon of salt. Mix this into the peanut butter mixture alternately with 250ml of milk.

Pour the resulting mixture into a tray lined with greaseproof paper. Dribble Basics strawberry jam onto surface, and use a knife to work through it, creating a marble effect.

Bake at 180 degrees Celsius until you can dip a toothpick in and out of it cleanly.

The initial impression left on the bake sale organisers was very good: I suppose it was due to the visual appeal of the final product. A colleague of mine also had the chance to try it, and while the taste wasn't memorable due to my messing up the proportions, at least she didn't fall ill.