Vegan Peanut Butter and Raspberry Pomegranate Jelly Loaf
Recipes

Vegan Peanut Butter and Pomegranate Raspberry Jelly Loaf

Vegan Peanut Butter and Raspberry Pomegranate Jelly Loaf
Happy Valentines Day! Or Galantines Day! Whatever you want to call this day, I hope your day is filled with love, kindness and some sweet things. 💘💋 This year, I wanted to do something with pink fruits and I chose raspberries and pomegranates. Then I thought of trying to make a jam or jelly with them. Next, I thought of doing a peanut butter and jelly sweet thing! I’m really happy with how this PB & J Loaf worked out and it’s so yummy! This Vegan Peanut Butter and Pomegranate Raspberry Jelly Loaf sounds a little fancy. I promise it’s not super complicated to make! This loaf is such a treat and so satisfying! Peanut butter is my favourite nut butter because it’s delicious but also budget friendly. You’ll probably see it a lot on this blog 🙂 

Homemade vs. Store-bought

This recipe makes a little extra jelly for serving with the loaf. It makes it even better and so delicious! The loaf is moist and fluffy but having a little extra jelly makes it perfect. I made a homemade jelly for this recipe which comes out a little thinner than store bought. You can definitely replace homemade jelly with a store bought one to save some time. I’m not the person who wants to make everything homemade all the time but sometimes it’s fun to try something new!

Vegan PB & J Loaf

This recipe isn’t a super ‘Valentines-y’ recipe so it will work all year round. Apparently, April 2 is National Peanut Butter and Jelly Day so this will be a perfect recipe for celebrating that day! This is also a great option for a brunch recipe or even as a weekday breakfast because it will keep fresh in the fridge for at least as week.

Let me know if you make this recipe and what you think of it in the comments below! I would love to have your feedback 😊 You can also tag me on instagram @nicolemgallant with your recreation!

Vegan Peanut Butter and Pomegranate Raspberry Jelly

Vegan Peanut Butter and Pomegranate Raspberry Jelly

Yield: 8
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Oil-free, Soy-free

Ingredients

  • 1 cup Raspberries
  • 1 cup Pomegranate seeds
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tbsp pectin
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
  • 2/3 cup natural peanut butter
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/3 cup applesauce
  • 1 1/2 cups almond milk

Instructions

To make your own Jelly:

1. In a blender, blend the raspberries and pomegranates together until it's a thin and juice-like consistency. You want it to be as thin as possible so it will strain faster.

2. Place the sieve over a measuring cup or the small pot and strain the juice over it to remove the seeds and hard parts of the pomegranates. You may need a spatula to push the juice through the sieve and discard the seeds and thick parts when done. You'll get about 1 cup (250 ml) of juice.

3. Transfer the juice to a small pot if you strained it into another cup. Add the lemon juice and sugar. Turn your heat to a medium-low and bring it to a boil. Let it boil for 2 minutes and then add the pectin and let it boil for another 3-4 minutes. Remove from heat and transfer to another cup or bowl and let it cool completely. This jelly won't be as thick as what you find in the store, it's okay if it's a little 'runnier'.

For the loaf:

1. Preheat your oven to 350℉ and line your loaf pan with parchment paper.

2. In the small bowl, combine the ground flax with the water and stir to combine. Set it aside to let it thicken.

3. In a mixing bowl, combine the flour, baking powder and salt. In the other mixing bowl, add the peanut butter, brown sugar and vanilla extract. Use your stand or hand mixer to combine until it's starting to cream together. Then add the applesauce, milk and flax egg mixture and mix to combine.

4. Add the wet to the dry in small batches and fold together to combine it.

5. Transfer about 1/3 of the batter back to one of the mixing bowls and add 1/4 cup of the jelly. Stir to mix the jelly and batter together. The batter will get slightly thinner and that's okay.

6. Transfer the batter to the loaf pan starting with a layer of the just peanut butter batter. Then add a layer of the batter with jelly. Dot a couple spoon fulls of the jelly over the first two layers. Use your spoon or a toothpick to swirl the jelly throughout the batter. Repeat this layering until you've used all the batter and finish with a couple spoonfuls of jelly on the top and swirl it around.

7. Bake the loaf for 45-50 minutes. It is done when a toothpick comes out mostly clean with some crumbs on it.

Notes

You won't see a strong pink colour throughout the loaf, the colour will fade as it bakes and that's normal. The jelly on top will keep it's colour though!

If you don't want to make your own jelly just replace with your favourite brand from your store.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 379 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 23mg Sodium: 293mg Carbohydrates: 55g Fiber: 6g Sugar: 22g Protein: 11g

You might also like my recipe for Vegan Peanut Butter and Chocolate Chip Blondies. It’s a super easy and quick one bowl recipe!

Vegan Peanut Butter and Chocolate Chip Blondies

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