Peanut Butter Bread

Move your oven rack to the center. Preheat oven to 350 degrees. Spray an 8x4 inch loaf pan with non-stick spray and line with parchment paper.

In a heavy-duty blender or food processor, combine milk, sugar, peanut butter and eggs. Blend for 1-2 minutes until smooth.

Add flour, oats, baking powder and salt to the blender. Process again until smooth (about 1 minute). If your blender isn't high wattage, add dry ingredients gradually.

Pour the batter into your prepared loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Stir in chocolate chips, peanut butter chips or chopped peanuts.

Swap eggs with applesauce or mashed bananas for a twist.

Substitute dairy milk with almond or oat milk (adjust amount slightly).

Room Temp: Store tightly wrapped up to 2 days.

Fridge: Up to 1 week in an airtight container.

Freezer: Wrap in plastic, then foil; freeze up to 3 months.