Peanut Butter Bread


2 c. whole-wheat flour
2 t. Rumford baking powder
1/2 t. Egg Replacer
1 T. cornstarch
2 T. water
3/4 c. peanut butter
1/2 c. honey
3/4 c. soy milk


Measure and mix flour and baking powder in a bowl and set aside. In a two-quart bowl, mix Egg Replacer powder, cornstarch, and water. Mix well, and add the peanut butter and honey. When this is well mixed, add the soy milk and mix well. Add flour/baking powder mix. Stir until well mixed and pour into an 8-1/2″ x 5″ loaf pan prepared with nonstick cooking spray. Bake at 350 deg. F for 35-40 minutes or until lightly browned. Yields 16 slices.

Nutritional Information:

Per slice: calories: 230; fat: 7 grams; saturated fat: 1 gram; sodium: 63 milligrams; carbohydrates: 29 grams; dietary fiber: 4 grams; protein: 8 grams.

The Micheff sisters-Cinda Sanner, Brenda Walsh, and Linda Johnson, -appear regularly on the Christian television network 3ABN. Their latest cookbook, Cooking With the Micheff Sisters (Pacific Press), is a best-seller among health-conscious cooks worldwide.

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