By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 20
133 cal · 95 min
Three-Grain Peanut Bread
Recipe GLPR39bb51986a06fb
A hearty, nutrient-rich quick bread that combines three wholesome grains—flour, oatmeal, and cornmeal—with creamy peanut butter for a naturally sweet, protein-packed loaf. Perfect for breakfast, snacks, or alongside your favorite spread.
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Ingredients
1 cup all-purpose flour
1/2 cup quick-cooking oatmeal
1/2 cup cornmeal
1/2 cup non-fat dry milk powder
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2/3 cup creamy peanut butter
1 large egg
1 1/2 cups non-fat milk
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 325°F. In a large mixing bowl, whisk together the flour, quick-cooking oatmeal, cornmeal, non-fat dry milk powder, sugar, baking powder, and salt until evenly combined.
Using two knives or a pastry cutter, cut the peanut butter into the dry ingredient mixture until it resembles coarse breadcrumbs with pea-sized pieces distributed throughout.
In a small bowl, whisk together the egg and non-fat milk until well blended.
Pour the egg-milk mixture into the dry ingredients and stir with a wooden spoon or spatula until just combined; do not overmix. The batter should be thick but no lumps of dry flour should remain.
Pour the batter into a greased or parchment-lined 9-by-5-inch loaf pan, smoothing the top with a spatula.
Bake at 325°F for 1 hour and 10 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely before slicing.
Comments
All ingredients are stocked year-round at every major Charlotte grocer—flour, oats, cornmeal, peanut butter, and milk powder are local staples—so no special trips required. At roughly $0.35–0.45 per serving, this is a genuine budget win, driven by the fact that peanut butter (North Carolina's heritage crop) is cheap and carries the protein load. The stated 95 minutes likely underestimates hands-off rise and bake time by 10–15 minutes, but the recipe is straightforward enough that it does not demand constant attention. A 20-serving yield is sensible for a household loaf, and the crumb should hold up to next-day toast or a lunch-box slice, making leftovers practical.
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