This week marked back to school for us (if you consider 2 hours, 2 days a week back to school), and in preparation I had been looking for some quick and easy breakfast ideas. Our 6 mile commute to school takes us anywhere from 30 to 45 minutes thanks to rush hour Chicago traffic, so I was also looking for something that I could make ahead and just whip out at breakfast time. Enter Almond Butter & Jelly Bread. This recipe is so easy to make because all the ingredients are combined in your high speed blender and then simply poured into your loaf pan. It’s easy to make with your kids and clean-up is a breeze.
Almond Butter & Jelly Bread
(makes 1 regular loaf or 4 mini loafs)
1 cup fat-free milk
2 large eggs
2/3 cup granulated sugar
1 cup almond butter
1 teaspoon kosher salt
1 tablespoon baking powder
1 cup all-purpose flour
3/4 cup whole wheat flour
4 tablespoons of jelly, jam, fruit spread of your choice
Preheat oven to 350°F.
Add milk, eggs, sugar, and almond butter to blender jar. Secure lid and select “Batter.” Add salt, baking powder, and flour to jar. Secure lid and press “Pulse” 4–6 times or until flour is incorporated.
Pour batter into greased 9-x-5 inch loaf pan. Spread 1 tablespoon of jelly horizontally across bread. Repeat this with remaining 3 tablespoons of jelly so you have 4 lines across the bread. Using a butter knife, pull through vertical lines in batter and jelly to create a chevron pattern.
Bake for 50 minutes or until wooden toothpick inserted comes out clean.