Honey Roasted Peanut Loaf

Honey Roasted Peanut Loaf

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This caramelized peanut loaf, made with roasted peanut oil, stays moist and tender with the essence of peanut gracing every crumb, not just the burnished nuts on top. Sometimes the caramel seeps down into gooey little pockets in the cake below – a welcome surprise for any snacker.

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4 tablespoons unsalted butter, cubed, plus more for the pan

1/4 cup sugar

2 tablespoons honey

2 tablespoons heavy cream

1 cups roasted, salted peanuts



6 tablespoons La Tourangelle roasted peanut oil

1/2 cup sour cream

1/2 cup whole milk

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon kosher salt


  1. In a small saucepan, combine the butter, sugar, honey, and heavy cream over medium-high heat. Bring to a simmer and cook, stirring, for 2 minutes. Add the peanuts and cook until slightly thickened, stirring occasionally, about 2 minutes more. Transfer to a bowl to cool slightly.
  2. Preheat the oven to 350°F. Butter a 4 1/2 by 8 1/2 inch loaf pan and line it with parchment, leaving a 2-inch overhang on two sides. Butter the parchment.
  3. In a large bowl, whisk together the oil, sour cream, whole milk, sugar, eggs, and vanilla extract until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold to combine.
  4. Transfer to the prepared pan. Dollop the peanut topping evenly over the top. Set the pan on a lined, rimmed baking sheet (to catch any drips) and bake until a toothpick inserted into the center comes out with moist crumbs attached, about 50 to 60 minutes. Cover the top with foil if the peanut topping browns too quickly.


Recipe by Samantha Seneviratne for Food 52