Name: Peanut Butter And Jelly Perfect Loaf Cake Recipe
Yield: 6
Cuisine: American
Ingredients: For Strawberry Sorbet:; 2 pt strawberry; 1 gelatin; 2 tbsp granulated sugar; 2 tbsp glucose; ⅛ tsp kosher salt; tsp citric acid; For Peanut Butter Cream:; ¾ cup cream cheese; 1¾ cups creamy peanut butter; 1½ cups powdered sugar; 18 g kosher salt; 2½ cups heavy cream; ¼ tsp vanilla extract; Assembly:; Nonstick cooking spray; 12 cinnamon raisin bread

Venture into a delightful culinary journey as you create a classic comfort food with an unexpected twist - perfect peanut butter and jelly loaf cake. This recipe takes a beloved childhood combination and elevates it into a soft, creamy, and delectable dessert that's sure to impress your family and friends.

Photos of Peanut Butter And Jelly Perfect Loaf Cake Recipe

Some ingredients in this recipe may not be commonly found in your pantry. Gelatin is used in the sorbet for a smooth, melt-in-your-mouth texture. It's usually found in the baking section of your supermarket. Also, the recipe calls for glucose, which is a type of sugar that helps to keep the sorbet soft in the freezer. It's typically found in the same section or online.

Ingredients for Perfect Peanut Butter and Jelly Loaf Cake

Strawberry: Used for making the fruity sorbet layer. Fresh strawberries are recommended for the most vibrant flavor.

Gelatin: Gives the sorbet a smooth texture and helps it set.

Glucose: A type of sugar that keeps the sorbet soft in the freezer.

Cream cheese: Adds a tangy flavor and creamy texture to the peanut butter cream.

Peanut butter: The star ingredient that gives the cream its rich and nutty flavor.

Powdered sugar: Sweetens the peanut butter cream.

Heavy cream: Whipped into the peanut butter mixture for a light and fluffy texture.

Vanilla extract: Enhances the flavor of the peanut butter cream.

Cinnamon raisin bread: Used for the layers of the loaf. The sweet and spiced bread adds an extra flavor dimension.

One reader, Emlen Carrillo says:

This peanut butter and jelly loaf cake recipe is a game-changer! The combination of the creamy peanut butter and the sweet strawberry sorbet is simply divine. The layers are perfectly balanced, and the cinnamon raisin bread adds a delightful touch. It's a must-try for all dessert lovers!

Emlen Carrillo

Essential Baking Techniques for a Perfect Loaf Cake

How to make the strawberry sorbet: This technique involves blending the strawberries, straining the puree, blooming the gelatin, heating the strawberry mixture, and freezing it in an ice cream machine.

How to make the peanut butter cream: This technique involves creaming the cream cheese, incorporating the peanut butter, adding powdered sugar and salt, whipping the heavy cream, and folding it into the peanut butter mixture.

How to assemble the loaf: This technique involves layering the cinnamon raisin bread, spreading the peanut butter cream and strawberry sorbet, and freezing the loaf to set it up before slicing and serving.

How To Make Peanut Butter And Jelly Perfect Loaf Cake

Layered with peanut butter and softened strawberry sorbet, this loaf cake is sure to be a regular in your kitchen once you try it!

Preparation:

Cooking:

Total:

Serves:

Ingredients

For Strawberry Sorbet:

2ptstrawberry,tops removed
1gelatin,sheet, silver
2tbspgranulated sugar
2tbspglucose
⅛tspkosher salt,divided
tspcitric acid

For Peanut Butter Cream:

¾cupcream cheese
1¾cupscreamy peanut butter
1½cupspowdered sugar
18gkosher salt
2½cupsheavy cream
¼tspvanilla extract

Assembly:

nonstick cooking spray,for greasing
12cinnamon raisin bread,slices

Instructions

Make the Strawberry Sorbet:

To make the sorbet, place the strawberries in a blender and puree until smooth.
Strain the strawberry puree through a fine-mesh sieve into a bowl and discard the pips.
Bloom the gelatin sheet by soaking it in a small bowl of cold water until softened, for about 2 minutes.
In a small saucepan over low heat, gently heat a small amount of the strained strawberry puree.
Add the sugar, glucose, salt, and citric acid and whisk to combine.
Next, gently squeeze the bloomed gelatin to remove any excess water.
Pour the heated strawberry mixture to the reserved strawberry puree and whisk to combine.
Pour the mixture into an ice cream machine and freeze according to the manufacturer’s instructions.

Peanut butter cream:

In a stand mixer fitted with the paddle attachment, cream cream cheese on medium speed until fluffy.
Add half of the peanut butter and beat to combine.
Scrape down the bowl, then add the rest of the peanut butter and mix to incorporate.
Add the powdered sugar in 2 additions, adding the salt to the final addition.
Add the vanilla to half of the heavy cream.
With the mixer on medium speed, stream the vanilla cream into the peanut butter mixture and whip until light and fluffy.
Scrape down the sides of the bowl.
In separate large bowl, whip the remaining heavy cream until it forms stiff peaks.
Fold a large scoop of the whipped cream into the peanut butter mixture until fully combined, followed by the remaining whipped cream. Fold until light and fluffy.

Assemble the loaf:

Grease the loaf pan with nonstick spray and line with plastic wrap.
Layer 4 slices of cinnamon raisin bread across the bottom of the pan in a single layer.
Trim the edges if necessary to perfectly fill the entire base of the pan.
Spread 1/4 of the peanut butter cream, about 1 cup, into the pan and smooth out to create a flat, even layer.
Place pan into the freezer to firm up, about 5 minutes.
Once the peanut butter layer is set, spread half of the softened strawberry sorbet across in an even layer.
Follow the sorbet with another cup of the peanut butter cream and layer in 4 more slices of cinnamon raisin bread, trimming to fit.
Spread 1 cup of peanut butter cream over the bread and return to the freezer to let firm up, another 5 minutes.
Once the peanut butter layer is set, spread the remaining softened strawberry sorbet across in an even layer, followed by the final cup of the peanut butter cream.
Top the loaf with 4 more slices of cinnamon raisin bread in a single, seamless layer and return loaf to freezer and let set up completely, about 25 minutes.
Remove the loaf from pan, peel off the plastic wrap, and slice to serve.

Recipe Notes

The sorbet is best spun just before serving or using, but will keep in an airtight container in the freezer for up to 2 weeks.
If the gelatin still has hard bits to it, it needs to bloom longer. If it is so soft it is falling apart, it is over bloomed; discard the gelatin and start over. Once bloomed, add the gelatin to the pot and whisk until fully dissolved.

Nutrition

Calories: 4036.05kcal
Fat: 145.56g
Saturated Fat: 48.24g
Trans Fat: 0.06g
Monounsaturated Fat: 65.57g
Polyunsaturated Fat: 22.54g
Carbohydrates: 607.26g
Fiber: 50.18g
Sugar: 54.73g
Protein: 103.21g
Cholesterol: 167.76mg
Sodium: 4165.31mg
Calcium: 825.68mg
Potassium: 3041.97mg
Iron: 20.72mg
Vitamin A: 514.90µg
Vitamin C: 71.59mg

Crucial Technique for Achieving the Perfect Peanut Butter and Jelly Loaf Cake

When making the peanut butter cream, ensure that the cream cheese is at room temperature before you start. This will make it easier to whip and combine with the peanut butter, resulting in a smoother, creamier texture. Additionally, when folding the whipped heavy cream into the peanut butter mixture, be gentle to maintain the light and fluffy texture. Overmixing can deflate the cream and make your cream dense.

Time-Saving Tips for Making This Peanut Butter and Jelly Loaf Cake Recipe

Prepare the ingredients: Gather and organize all the ingredients and equipment before starting to save time and make the process smoother.

Use store-bought sorbet: To save time, consider using store-bought strawberry sorbet instead of making it from scratch.

Chill the loaf pan: Place the loaf pan in the freezer before assembling the cake to help the layers set faster.

Pre-slice the bread: Pre-slice the cinnamon raisin bread before assembly to save time and ensure even layers.

Use a stand mixer: Utilize a stand mixer for the peanut butter cream to speed up the mixing process and achieve a smooth consistency.

Freeze in stages: Freeze the cake in between layers to help it set faster and maintain its shape.

Pre-portion the cream: Pre-portion the peanut butter cream and sorbet to ensure even layers and efficient assembly.

Chill the assembled cake: Once assembled, chill the cake in the freezer to speed up the setting process before slicing and serving.

Substitute Ingredients For Peanut Butter And Jelly Perfect Loaf Cake Recipe

strawberry - Substitute with raspberry: Raspberries have a similar tartness and sweetness to strawberries, making them a great alternative for the sorbet.
gelatin - Substitute with agar agar: Agar agar is a plant-based alternative to gelatin and can be used in a 1:1 ratio to set the sorbet.
granulated sugar - Substitute with honey: Honey can add sweetness and a subtle flavor to the sorbet, and it also helps to keep the sorbet soft and scoopable.
glucose - Substitute with corn syrup: Corn syrup can provide the same viscosity and sweetness as glucose in the sorbet recipe.
cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a tangy and creamy element similar to cream cheese in the peanut butter cream.
creamy peanut butter - Substitute with almond butter: Almond butter offers a similar creamy texture and nutty flavor, making it a suitable replacement for peanut butter.
powdered sugar - Substitute with maple syrup: Maple syrup can add sweetness and a hint of caramel flavor to the peanut butter cream.
cinnamon raisin bread - Substitute with challah bread: Challah bread's slightly sweet and rich flavor can complement the other ingredients in the loaf cake recipe.

How to Beautifully Present Your Peanut Butter and Jelly Loaf Cake

Elevate the peanut butter cream: Create a quenelle of the peanut butter cream using two spoons to shape it into an elegant oval. Place it delicately on the plate to add a touch of finesse to the presentation.
Garnish with fresh strawberries: Adorn the plate with fresh strawberries to add a pop of color and a burst of freshness to the dish.
Drizzle with strawberry coulis: Artfully drizzle a vibrant strawberry coulis around the plate to add a touch of sophistication and a burst of fruity flavor to the presentation.
Dust with powdered sugar: Lightly dust the plate with a fine sprinkling of powdered sugar to add a subtle sweetness and a touch of elegance to the overall presentation.
Add a sprig of mint: Place a small, delicate sprig of mint on the plate to provide a refreshing aroma and a hint of greenery, enhancing the visual appeal of the dish.
Create a cinnamon dust design: Using a stencil, sprinkle a fine dusting of ground cinnamon to create an intricate design on the plate, adding a touch of artistry and a hint of warm spice to the presentation.
Incorporate edible flowers: Introduce edible flowers such as pansies or violets to the plate for a visually stunning and delicately fragrant addition, elevating the overall aesthetic of the dish.
Accent with gold leaf: For a luxurious touch, delicately place a few slivers of edible gold leaf on the plate to add a touch of opulence and a shimmering, eye-catching element to the presentation.
Use a tempered chocolate garnish: Create a delicate, decorative chocolate garnish using tempered chocolate to add a sophisticated and artistic element to the dish, enhancing its visual appeal.
Present on a chilled plate: Serve the peanut butter and jelly loaf cake on a chilled plate to maintain its optimal temperature and to provide a visually refreshing presentation.

Essential Kitchen Tools for Making a Delicious Loaf Cake

Blender: A kitchen appliance used to puree, mix, or emulsify food and other substances.
Fine-mesh sieve: A utensil with a fine mesh screen used to strain liquids and remove any solid particles.
Small saucepan: A small, deep cooking vessel with a long handle, used for heating or cooking small quantities of food.
Stand mixer: A countertop appliance with a mixing mechanism for combining ingredients and whipping cream or egg whites.
Paddle attachment: An attachment for a stand mixer used for mixing and creaming ingredients.
Ice cream machine: A device used to churn and freeze ice cream, sorbet, or gelato.
Loaf pan: A deep, rectangular baking pan used for baking bread, cakes, and meatloaf.
Plastic wrap: A thin, transparent plastic film used to cover and wrap food items for storage.
Nonstick spray: A cooking spray used to prevent food from sticking to pans and baking dishes.

Storing and Freezing Your Homemade Peanut Butter and Jelly Loaf Cake

To store the peanut butter and jelly loaf cake, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn and keep it fresh.
Place the wrapped loaf cake in an airtight container or freezer-safe resealable bag, removing as much air as possible before sealing.
Label the container or bag with the date and contents for easy identification.
The peanut butter and jelly loaf cake can be stored in the freezer for up to 2 months.
When ready to serve, remove the loaf cake from the freezer and let it thaw in the refrigerator overnight or at room temperature for a few hours.
Once thawed, slice and serve the peanut butter and jelly loaf cake as desired.
If you have leftover slices, wrap them individually in plastic wrap and store them in an airtight container in the refrigerator for up to 3 days.
For optimal texture and flavor, allow the slices to come to room temperature before serving.

Interesting Trivia About Peanut Butter and Jelly Loaf Cakes

The recipe combines the classic flavors of peanut butter and jelly in a unique loaf cake, offering a delightful twist on the traditional sandwich.

Is Making This Loaf Cake at Home Cost-Effective?

The cost-effectiveness of this peanut butter and jelly loaf cake recipe depends on the availability and cost of the ingredients in your location. While strawberries and peanut butter can be affordable, other components like gelatin and heavy cream may be pricier. Considering the quality and quantity of the final product, this recipe could be rated a 7/10 for taste and creativity. The approximate cost for a household of 4 people would be around $25-$30, factoring in the use of cinnamon raisin bread and other pantry staples.

Is This Peanut Butter and Jelly Loaf Cake Healthy or Unhealthy?

This peanut butter and jelly loaf cake recipe, while undeniably delicious, is not particularly healthy. The main concerns are:

High sugar content from the granulated sugar, glucose, and powdered sugar
Significant amount of saturated fat from the heavy cream and cream cheese
Excessive calories due to the dense ingredients like peanut butter and bread

However, the recipe does include some nutritious elements, such as:

Strawberries, which are rich in vitamin C and antioxidants
Peanut butter, a good source of protein and healthy fats

To make this recipe healthier, consider the following modifications:

Reduce the amount of sugar by using a natural sweetener like honey or maple syrup, or simply decrease the quantity of granulated sugar and glucose
Replace some of the heavy cream with Greek yogurt or silken tofu to lower the saturated fat content while maintaining a creamy texture
Use whole grain bread instead of cinnamon raisin bread to increase the fiber content and provide more complex carbohydrates
Incorporate additional fresh fruits, such as sliced bananas or raspberries, to boost the nutritional value and add natural sweetness
Serve smaller portions and pair with a side of fresh fruit or a green salad to balance out the indulgence

By making these adjustments, you can still enjoy the delightful flavors of this peanut butter and jelly loaf cake while minimizing its negative impact on your health.

Editor's Opinion on This Peanut Butter and Jelly Loaf Cake Recipe

The combination of the creamy peanut butter and the sweet strawberry sorbet in this loaf cake creates a delightful contrast of flavors and textures. The layers of cinnamon raisin bread add a unique twist to the traditional peanut butter and jelly concept. The recipe's methodical approach ensures a well-structured and visually appealing dessert. The use of an ice cream machine for the sorbet and the incorporation of cream cheese in the peanut butter cream demonstrate a sophisticated culinary technique. Overall, this recipe offers a playful and delicious take on a classic flavor pairing.

Enhance Your Peanut Butter And Jelly Perfect Loaf Cake Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes infused with the rich flavor of roasted garlic, creating the perfect savory side dish to complement the sweetness of the peanut butter and jelly loaf cake.

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and finished with a sprinkle of fresh lemon zest, adding a bright and refreshing element to the meal.

Caramelized Onion and Bacon Brussels Sprouts: Brussels sprouts sautéed with caramelized onions and crispy bacon, providing a savory and indulgent accompaniment to the decadent loaf cake.

Similar Recipes to Try If You Love This Loaf Cake

Savory Stuffed Bell Peppers: Create a delicious and hearty meal by stuffing bell peppers with a flavorful mixture of ground meat, rice, and seasonings, then baking them to perfection.

Mango Coconut Chia Pudding: Whip up a refreshing and healthy dessert by combining ripe mango, creamy coconut milk, and chia seeds to create a creamy and satisfying pudding.

Creamy Chicken and Wild Rice Soup: Warm up with a comforting bowl of creamy chicken and wild rice soup, packed with tender chicken, hearty wild rice, and a rich, flavorful broth.

Appetizers and Main Dishes That Complement This Loaf Cake Recipe

Appetizers:

Stuffed Mushrooms: Delight your guests with savory stuffed mushrooms filled with a flavorful mixture of cream cheese, garlic, and herbs. These bite-sized appetizers are perfect for any gathering and will leave your guests wanting more.

Caprese Skewers: Impress your guests with these elegant caprese skewers featuring fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze. These colorful and delicious appetizers are sure to be a hit at any party or event.

Main Courses:

Grilled Salmon: Create a succulent and flavorful dish by grilling the salmon to perfection and serving it with a zesty lemon dill sauce. The smoky char from the grill adds depth to the fish, while the bright and herby sauce complements the richness of the salmon.

Mushroom Risotto: Indulge in a creamy and luxurious mushroom risotto that is packed with umami flavor. The earthy mushrooms are sautéed to golden perfection before being folded into the creamy risotto, creating a dish that is both comforting and elegant.

Why trust this Peanut Butter And Jelly Perfect Loaf Cake Recipe:

This recipe offers a delightful fusion of flavors and textures, combining the sweetness of strawberry sorbet with the rich creaminess of peanut butter cream. The sorbet is made from fresh strawberries and carefully balanced with sugar and citric acid, while the peanut butter cream is a luscious blend of cream cheese, peanut butter, and vanilla extract. The layers of cinnamon raisin bread add a delightful contrast, making this a truly unique and indulgent treat. With clear instructions and quality ingredients, this recipe promises a delectable and satisfying experience for all.

Want to share your experience making this delectable Peanut Butter And Jelly Perfect Loaf Cake? Join our Baking and Desserts forum to discuss the recipe, share your tips and tricks, or show off your own delicious creations!

FAQ:

What is the best way to store the peanut butter and jelly loaf cake?

The best way to store the peanut butter and jelly loaf cake is to wrap it tightly in plastic wrap and then place it in an airtight container. Store it in the freezer for up to a week.

Can I use a different type of bread for this recipe?

Yes, you can definitely use a different type of bread for this recipe. You can try using white bread, whole wheat bread, or even a gluten-free bread if you prefer.

Can I make the peanut butter cream and strawberry sorbet ahead of time?

Absolutely! You can prepare the peanut butter cream and strawberry sorbet ahead of time. Store the peanut butter cream in an airtight container in the refrigerator for up to 3 days, and the strawberry sorbet can be stored in the freezer for up to a week.

Can I substitute the strawberry sorbet with a different flavor?

Yes, you can substitute the strawberry sorbet with a different flavor if you prefer. You can try using raspberry sorbet, blueberry sorbet, or even a mango sorbet for a delicious twist.

Can I make this recipe without an ice cream machine?

If you don't have an ice cream machine, you can still make the strawberry sorbet by pouring the mixture into a shallow dish and placing it in the freezer. Every 30 minutes, stir the mixture with a fork to break up the ice crystals until it reaches the desired consistency.