Move the oven rack to the center of the oven. Preheat the oven to 350 degrees
Prepare an 8x4 loaf pan by spraying the pan lightly with nonstick spray and then placing a piece of parchment paper into the pan
Using a heavy-duty blender or food processor, pour in the milk, sugar, peanut butter, and eggs. Process for 1-2 minutes until a smooth batter (depending on the strength of your appliance).
Next place the flour, oats, baking powder, and salt and process until smooth (about 1 minute). If your appliance is lower wattage just add the dry ingredients gradually.
Pour batter into the prepared loaf pan.
Place in the oven and bake for 1 hour and 10 minutes or until a toothpick comes out clean or with just a few crumbs on it.
Set a timer for 50 minutes and check the bread to make sure the top is not getting too brown. If it is getting too brown, you can cover it loosely with foil. Then continue baking.
Remove from the oven and let rest in the pan for 10 minutes on a cooling rack before removing.
Allow the loaf to completely cool before slicing to serve!
Spraying the loaf pan with nonstick spray before placing the parchment paper helps the parchment paper stay in place when pouring in the batter
Forget to leave your eggs out to come to room temperature? Place them in a cup of hot tap water for about five minutes to warm them up
Want your peanut butter to slide easily out of the measuring cup? Spray the cup lightly with nonstick spray first OR line the measuring cup with cling wrap and then measure your peanut butter onto the cling wrap in the cup.
If you don’t have a high-powered blender, you can also use a food processor to mix the bread following the same order as for a blender.
Can also be baked in a 9x5 pan. Adjust the baking time to 1 hour or until the toothpick comes out clean or with only a few crumbs.
So many ideas for topping this bread: Peanut butter, jelly, sliced bananas.
Store bread tightly wrapped with cling wrap at room temperature for 3-4 days.
Wrap tightly in cling wrap and store in an airtight container to freeze for up to 3 months.