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Peanut Butter & Blueberry Loaf

Peanut Butter & Blueberry Loaf

  • Serves 6-8



  1. Sift 2 cups (500ml) almond flour or gluten-free cake flour and 2 tsp (10ml) baking powder together.
  2. Add a pinch of salt and set aside.
  3. Combine ½ cup (125ml) honey, ¼ cup (60ml) canola oil, 1 tsp (5ml) vanilla essence, 2 large eggs, ²/³ cup (185g) sugar-free peanut butter and 1 cup (250ml) almond or dairy milk.
  4. Mix wet ingredients into flour mixture.
  5. Fold through ½ tub (200g) blueberries and ½ tub (40g) shaved coconut chunks.
  6. Spoon batter into a lined 15cm x 10cm loaf tin.
  7. Bake for 20-30 minutes then top with ½ tub (200g) blueberries and ½ tub (40g) shaved coconut chunks.
  8. Bake for 45 minutes or until a skewer inserted comes out clean (cover with foil if top browns too quickly).
  9. Serve hot with softened butter and a drizzle of honey.
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