This loaf of doughy, pull-apart goodness is a great way to use up extra apples. And, if you’re out of apples, no worries—you can make it without. Try adding chopped pecans or dried cranberries for extra texture. Don’t forget the glaze!
Peanut Butter Bread (adapted from Tate’s Bake Shop) 2 cups all purpose flour (I used half white whole wheat) 1 tablespoon baking powder ½ teaspoon salt ¼ cup salted butter, room temperature ½ cup sugar ¼ cup packed brown sugar 1 cup creamy peanut butter 1 egg 1 teaspoon vanilla extract 1 cup milk