This loaf came out excellent. I used Trappist strawberry jam made in Massachusetts. I did end up tenting it with foil toward the end and baking it another 15 minutes, it wasn't done in the middle after 50 minutes.
Peanut Butter and Jelly Loaf
Source: 17 and Baking
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 cup whole milk, room temperature
1 tsp vanilla extract
3/4 cup creamy, all natural peanut butter (with no added palm oil)
2 oz (1/2 stick) butter, room temperature
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
3 eggs, room temperature
1/2 cup jam
Preheat the oven to 350 F. Butter a 9×5″ loaf pan and coat it with sugar.
Sift the flour, baking soda, baking powder, and salt into a small bowl. In another bowl, stir the jam to break it up and get it loose.
In the bowl of a stand mixer, cream the peanut butter, butter, and sugars on medium high speed for a full five minutes. The mixture won’t get light and fluffy and the sugar won’t dissolve, but the mixture will be less grainy.
Beat in the eggs one at a time, mixing well after each one and scraping down the sides of the bowl.
Beat in half the flour mixture, then the milk and vanilla extract, then the rest of the flour, scraping the sides of the bowl. The batter will be thin. Pour half the batter into the loaf pan and dollop with jam. Pour the rest of the batter over the jam and sprinkle the top with large grain sugar.
Bake the loaf for about 50 minutes. The time for this one really depends on your oven, so keep checking. If the edges start to get too brown, loosely tent some tin foil over the top and keep baking. Then bake for another 10-20 minutes or until a toothpick in the middle comes out clean.
Cool in the pan for 15 minutes, then turn the cake out onto a cooling rack and let cool completely.