Ration Challenge

Is there a better time than now to test Depression & WWII Era recipes? If you’ve wandered the isles of a grocery store in recent weeks, the answer is decidedly no. With flour on the endangered species list and eggs costing a small fortune we need to find ways to use what items we do have available while still being able to indulge our love of baking.

Peanut Butter Bread

This recipe comes from the Depression Era and was touted as a great way to get your protein. It calls for very little sugar and no eggs and can be made without having to make a run to the store.

I have to say I was a little hesitant to try this and was expecting it to be more of a dessert-like pound cake. But this definitely has a bread texture, similar to a homemade potato bread. I took one bite, didn’t get much of a peanut butter flavor, then took another and before I knew it I had eaten 2 slices (the dogs helped me with that)! I still couldn’t make up mind if I liked it or not. The next morning sealed it though! I decided to toast a slice and spread with Four Berry preserves and man, did that make a great breakfast! One reviewer suggested making french toast with it and I have to say, I’m very intrigued indeed….

Recipe from Five Roses Cookbook (1932)

2 cups AP flour

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

1 1/3 cup milk

1/2 cup peanut butter (add another heaping spoonful if desired)

Preheat oven to 325°F. Mix together dry ingredients in a medium bowl. Stir in the milk followed by the peanut butter. Pour into a greased loaf pan and bake for 1 hour.