Pumpkin Peanut Butter Bread

  • U Serves 8 People
  • P Prep: 00:08
  • P Cook: 00:45
Pumpkin Peanut Butter Bread

Nutritional Facts

per 1 serving size (Recipe makes 8 servings)

Amount Per Serving

Calories 119

Calories from Fat 62

% Daily Values*

Total Fat 6.84


Saturated Fat 0.91


Polyunsaturated Fat 0.99

Monounsaturated Fat 1.14

Cholesterol 13.75


Sodium 107.13


Potassium 54.94

Total Carbohydrate 8.69


Dietary Fiber 2.31


Sugars 2.43

Protein 7.99

Vitamin A 12.00%

Vitamin C 2.56%

Calcium 13.89%

Iron 4.58%

* Nutritional Values are estimated and may vary

³ Description

This bread is moist and pumpkin-y and perfect for fall. I used baked kabocha squash (Japanese pumpkin) for this recipe, but regular pumpkin should work fine (or even baked butternut squash). Note: I used 1/2 cup granulated stevia for this recipe (it only allowed me to choose # of packets).

² Ingredients


q Directions

1. Preheat oven to 350 F.
2. To make the flax eggs, mix the flax seed with 1/4 cup of water in a small bowl. Let it sit for 5 minutes (you can also use 2 regular eggs for this).
3. Add the flax eggs and remaining ingredients to a food processor or blender and blend until smooth (don't overmix!).
4. Add to a small loaf pan and bake for 40-45 minutes or until knife comes out clean. Allow to cool, then cut into 8 pieces. Enjoy!

Recipe Provided by @adena86

U More Recipes By @adena86:

Spiced Ginger Pear Protein Pancakes Almond Joy Protein Pancakes Whipped Vanilla Protein Cake Ginger Plum Chicken