After a brief taste of spring in the middle of March, cold temperatures are once again the norm here in Ontario. What better excuse to get into the kitchen and cook and bake to warm up and cheer up? Moist with a melt-in-your-mouth sensation, this loaf is quick to prepare. If you like peanut butter as much as I do, this is just the bread for you. The peanut flavour really comes out here but it does not overpower the other ingredients present in the loaf.As has become my tradition, I always make a treat to share with my charming and loving father-in-law when I get a chance to see him. Such a precious man deserves to be spoiled. He told me that it was one of the best things he had the pleasure to try from my kitchen. It won't be the last either and I do take requests, although there is nothing like a surprise for brunch. Of course, my husband never complains when I bake — he had his fair share and I told him that he had to leave some for our friend Basil who was expected for dinner the next day. He too likes my baked offerings. Homemade baked goods easily trump those you can find at most retail outlets.Peanut Butter Loaf with Dates and PrunesRecipe by Lisa TurnerPublished on April 23, 2012A soft, moist and fragrant loaf with a gentle peanut butter flavor — quick and simple to preparePrint this recipeWet ingredients:1/4 cup unsalted butter, softened3/4 cup natural crunchy peanut butter (unsweetened)3/4 cup sugar2 large eggs1 cup milk1 teaspoon vanillaDry ingredients:2 cups spelt or unbleached white flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon sea salt1 cup chopped dates1/2 cup chopped prunesInstructions:Preheat an oven to 350

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