Pumpkin Peanut Butter Bread

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

•  2 tablespoon Peanut Butter
•  1 tsp Cinnamon
•  1 tsp Vanilla Extract
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  1.3 serving (serving = 3/4 cup) Frieda's Kabocha Squash
•  12 serving (serving = 1 packet) Sugar in the Raw Stevia Extract in the Raw
•  2 serving (serving = 1/4 cup) Bob's Red Mill Almond Meal Flour
•  1 serving (serving = 1/4 cup) Bob's Red Mill Millet Flour
•  1 serving (serving = 2 tbsp) Bob's Red Mill Organic 100% Whole Ground Golden Flaxseed Meal
•  2 serving (serving = 1 scoop) Designer Whey French Vanilla Protein Powder
•  1/2 serving (serving = 1 cup) Silk Unsweetened Cashew Milk

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!

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