Tuesday, 03 August 2010

• Morning Mix: Peanut Butter Streusel Morning Bread Recipe

  This is a guest post from CakeSpy.

  

  Confession: I sometimes, ah, mix it up.

  It's true: I'm not adverse to using a mix every now and again. And I kind of have a guilty little spot of love in my heart for Cinnamon Streusel Quick Bread, a recipe made with Betty Crocker's Streusel Muffin Mix. 

  It's not that streusel bread would be so hard to make without a mix...but there's something special about this one. What is it that you've hidden in the mix, Betty Crocker?

  And as I discovered recently, when you add a generous helping of Mighty Maple peanut butter to the streusel topping, its deliciousness factor is increased, like, tenfold.

  So here it is: my dirty little secret, my favorite mix for making a sweet breakfast bread.

  
  

  Peanut Butter Streusel Morning Bread

  -makes about 4 servings, in my house-

  Adapted from Betty Crocker

  Ingredients

  • 1 Box Betty Crocker cinnamon streusel muffin mix
  • 1/3 cup all-purpose flour
  • 1/2 cup water
  • 1/3 cup butter
  • 2 eggs
  • 4-6 tablespoons fairly smooth-textured, full fat peanut butter (I love it with Mighty Maple by Peanut Butter and Co.)

   Procedure

  1. Heat oven to 375ºF. Grease bottom of 9x5-inch loaf pan with shortening, or spray bottom with cooking spray.
  2. In medium bowl, stir Muffin Mix, flour, water, oil and eggs just until blended (batter may be lumpy). Spread batter in pan. 
  3. Melt the peanut butter in the microwave until it is thick but pourable. Mix the streusel topping in, give it a quick stir (it doesn't have to be completely incorporated) and pour it on top of the batter. Don't worry about making your coverage super-even: it's nice to find big chunks of peanut butter here and there.
  4. Bake 38 to 43 minutes or until top is golden brown and springs back when lightly touched. Cool 15 minutes. Run knife around edges of pan before removing; remove from pan. Cool completely before slicing, about 45 minutes.

  
  Do you use box mixes when you bake or do you usually do everything from scratch?
  
  

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