This is an adaptation of a 1931 Canadian Peanut Butter Bread recipe from the Five Roses Cookbook. In light of the pandemic and our food allergies, I adapted it for our home. I think soy butter would also work here, but we use Almond as a safe nut option.
2 cups spelt flour (oat flour would work here for a gluten-free version)
4 tsp baking powder
1/4 cup granulated sugar
1/2 tsp salt
1 1/4 cup non-dairy yogurt (I use coconut milk yogurt but soy would work)
1/4 cup water
1/2 cup almond butter (Barney Butter is a great tree nut free option)
Preheat oven to 350F and line a loaf pan with parchment paper.
Combine dry ingredients.
Add yogurt and water, stirring to combine.
Add in almond butter and mix well until your batter is incorporated.
Pour batter into lined loaf pan and bake for approximately 1 hour or until a knife inserted in the middle comes out clean.