Pain au beurre de cacahuète

Ingrédients

• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg (Nutmeg is strong, omit if you don't like or adjust amount)
• 1/2 cup pecans (finely chopped, or walnuts)
• 1 cup granulated sugar
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs (at room temperature)
• 1 cup whole milk
• 1/3 cup oil
• 1 teaspoon pure vanilla extract
• 1/2 cup peanut butter (creamy )
• 1/4 cup peanut butter (creamy)
• 1.5 tablespoons light corn syrup
• 1 cup powdered sugar (aka confectioners) (sifted)
• 1.5 to 2 tablespoons heavy whipping cream
• 1/2 teaspoon pure vanilla extract

Préparation

1. 1

   Preheat oven to 350°F. Grease one 9x5-inch loaf pan with solid vegetable shortening or Wilton Cake Release.

2. 2

   In a small bowl, combine ⅓ cup brown sugar, nuts, and cinnamon.

3. 3

   In a large bowl, combine sugar, flour, baking powder, and salt.

4. 4

   In another bowl, beat egg with a fork; stir in milk. vanilla, and oil. Stir in peanut butter.

5. 5

   Add egg mixture to flour mixture all at once and stir until just moistened. The mixture will be thick and lumpy. Don't over-stir. Over-stirring will make the bread tough.

6. 6

   Pour half the batter into the prepared pan. Sprinkle all the cinnamon mixture. Pour remaining batter on top.

7. 7

   Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes then remove to a wire rack to cool completely before slicing. Makes one loaf.

8. 8

   --- Glaze ---

9. 9

   Beat peanut butter, vanilla, and corn syrup.

10. 10

    Slowly add powdered sugar and heavy cream. Add more cream if necessary.

11. 11

    Pour over coold bread.