Peanut Butter Lover's Loaf Recipe

Name: Peanut Butter Lover's Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons beaten eggs, divided; 6 tablespoons milk, divided; 6 tablespoons Splenda sugar substitute, divided; 1 ounce unsweetened chocolate, finely chopped (I use the dark chocolate from a bag of Hershey's miniatures); 2 tablespoons shortening; ½ teaspoon vanilla; ½ cup self-rising flour; 4 ounces cream cheese, softened; ⅓ cup sweetened condensed milk; ⅓ cup creamy peanut butter; 1 tablespoon salted nuts (optional); 12 milk chocolate candy bars (from the bag of miniatures)

Servings: persons

3 tablespoons beaten eggs, divided
6 tablespoons milk, divided
6 tablespoons Splenda sugar substitute, divided
1 ounce unsweetened chocolate, finely chopped (I use the dark chocolate from a bag of Hershey's miniatures)
2 tablespoons shortening
½ teaspoon vanilla
½ cup self-rising flour
4 ounces cream cheese, softened
⅓ cup sweetened condensed milk
⅓ cup creamy peanut butter
1 tablespoon salted nuts (optional)
12 milk chocolate candy bars (from the bag of miniatures)

1
In a small saucepan, combine 2 tablespoons of the egg and 2 tablespoons of milk.
2
Stir in 3 tablespoons of sugar and chocolate.
3
Cook and stir over medium heat until chocolate is melted and mixture comes to just a boil.
4
Remove from the heat and cool to room temperature.
5
In a small mixing bowl, cream the shortening and remaining sugar.
6
Add the remaining egg and beat in vanilla.
7
Blend in the flour until just mixed.
8
Add to creamed mixture alternating with milk.
9
Add chocolate mixture and mix well.
10
Pour into a 5x3x2 loaf pan prepared with non-stick spray.
11
Bake at 325 for 40-45 minutes or until a toothpick comes out clean.
12
Cool 10 minute before removing from pan to a rack.
13
Cool completely.
14
Split loaf down the middle horizontally and level top as much as you can.
15
For frosting, beat the cream cheese.
16
Gradually beat in milk and peanut butter.
17
Spread between layers and all over.
18
Sprinkle with the peanuts if desired.
19
Decorate with the milk chocolate and refrigerate.

2077

kcal

Calories

117

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons beaten eggs, divided, 6 tablespoons milk, divided, 6 tablespoons Splenda sugar substitute, divided, 1 ounce unsweetened chocolate, finely chopped (I use the dark chocolate from a bag of Hershey's miniatures), and more.

Yes, Peanut Butter Lover's Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Butter Lover's Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions