PEANUT BUTTER PUMPKIN SPICE BREAD

PEANUT BUTTER PUMPKIN SPICE BREAD
with CHOCOLATE CHIPS (or not!)

A most unusual spice bread, as most people have never tried this combination. It works really, really well, and I think it would be just as good without chocolate chips - they are not even necessary. Daniel’s girlfriend (at the time - now his wife of many years), Raquel, loved this loaf. In fact, I gave her the remainder of the loaf to take back to the apartment in the city. She was so thrilled! I am off to make some Peanut Chocolate Cookies now. I'm excited! I hope they turn out well. :) I am also going to make a savory pumpkin dip. I'm not so confident about the latter idea, but we'll see.

You can test to see if the loaf is done by using a cake tester or a toothpick. Although there is no white flour or all purpose flour in this bread, you would never know it. The pumpkin puree that I used is from a can.

You can use pumpkin pie spice instead of the individual spices, if desired. The flavors of this bread are delicious. Instead of pumpkin, you could use banana. This peanut butter pumpkin bread is unusual but it is also versatile - you could use almond butter instead or another nut butter; possibly even sunflower seed butter. Imagine hiding vegetables in a dessert. You could make muffins instead. Just spray the muffin cup molds with cooking spray or use cupcake liners.

The carbohydrates are not out of line for this bread. This would make a good Thanksgiving bread. There is some fiber in this bread but not much. This is my most unusual recipe of all my pumpkin recipes.

INGREDIENTS:

2 cups Gluten-Free Bake Mix 2, OR (500 mL)

2 1/₄ cups Keto Bake Mix

1 tsp baking soda (5 mL)

¹/₂tsp salt (2 mL)

¹/₂tsp cinnamon (2 mL)

¹/₂tsp nutmeg (2 mL)

2 eggs

Liquid sweetener to equal 1¹/₈cups sugar (300 mL)

³/₄cup canned pumpkin (175 mL)

¹/₂cup light-tasting olive oil (125 mL)

¹/₃cup allulose (75 mL)

¹/₃cup water (75 mL)

¹/₃cup peanut butter (75 mL)

1¹/₂ tsp unflavored gelatin (7 mL)

¹/₂cup sugar-free chocolate chips, optional (125 mL)

2 tbsp chopped pecans, optional (30 mL)

INSTRUCTIONS:

Preheat oven to 350°F (180°C).

In large bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking soda, salt, cinnamon and nutmeg. In food processor, process eggs, liquid sweetener, pumpkin, olive oil, granulated erythritol, water, peanut butter and gelatin. Add dry ingredients and process. Stir in chocolate chips, if using.

Grease bottom of 8 x 4-inch (20 x 10 cm) loaf pan and line with parchment paper leaving handles so that you can lift the loaf right out of the pan. Grease the parchment paper. Pour batter into pan and sprinkle top of loaf with pecans (if using), pressing them ever so slightly into the batter. Bake 60 to 70 minutes, or until a cake tester inserted in loaf comes out clean. Allow to cool at least 20 minutes in pan on a cake rack before running a knife around the edges and inverting onto the cake rack to cool completely.

Yield: 18 slices

1 slice

148.4 calories

3.8 g protein

12.9 g fat

4.0 g net carbs

ANOTHER RECIPE YOU MAY ENJOY

MAPLE WALNUT PUMPKIN BREAD