Gluten Free SunButter & Jelly Bread
Published Jun 03, 2020
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If you’re feeling like baking, I hear you. I like to bake treats to bring comfort to those around me and right now I think we could all use a bit of comfort, so I’m baking up a loaf of Gluten-Free SunButter & Jelly Bread.
What’s more comforting than a combination as old as time (not really, but pretty old I imagine) – peanut butter and jelly! Except in this case, as the recipe title describes, we’re going to subtract the peanuts and use sunflower seed butter instead. With SunButter you can get the same nutty flavor but without the nuts, so that way you can bring comfort to people with a variety of dietary needs. This can also be made dairy-free.
Use whatever jelly you prefer – raspberry, grape, strawberry, apple, you name it!
This delicious treat is like a PB&J sandwich all baked into one convenient bread loaf. Simply slice and eat, no spreading required! This makes a great snack, dessert, or even a nice addition to breakfast or brunch.
Gluten Free SunButter & Jelly Bread
Ingredients
- Gluten-free nonstick cooking spray
- ½ cup Creamy Sunbutter
- 1⅓ cups milk or dairy-free milk
- 1 tablespoon pure vanilla extract
- 2 cups gluten-free all-purpose flour blend
- ¼ cup sugar
- 4 teaspoons baking powder
- ½ teaspoon kosher or fine sea salt
- 1 cup good quality jam
Instructions
- Preheat the oven to 350 degrees. Spray a 9x5-inch loaf pan with cooking spray. Line with a strip of parchment paper so that it overhangs the wide sides of the pan. Spray lightly with cooking spray.
- Whisk together the Sunbutter, milk, and vanilla until smooth and well blended. Add the flour, sugar, baking powder, and salt and whisk well.
- Pour half the batter into the prepared pan. Spread the jam on top then cover with the rest of the batter. Bake for 40 minutes or until a toothpick inserted into the loaf comes out clean. Let cool in the pan for 1 hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
