with CHOCOLATE CHIPS (or not!)

A most unusual spice bread, as most people would never dream of paring peanut butter and pumpkin together, however, it works really, really well (yes, you can believe it!), and I think it would be just as good without chocolate chips - they are not even necessary.  Daniel’s girlfriend, 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.

2 cups Gluten-Free Bake Mix 2, OR (500 mL)
  2 1/4 cups Keto Bake Mix
1 tsp baking soda (5 mL)
1/tsp salt (2 mL)
1/tsp cinnamon (2 mL)
1/tsp nutmeg (2 mL)
2 eggs
Liquid sweetener to equal 11/cups sugar (300 mL)
3/4  cup canned pumpkin (175 mL)
1/cup light-tasting olive oil (125 mL)
1/3  cup granulated erythritol (75 mL)
1/3  cup water (75 mL)
1/3  cup peanut butter (75 mL)
11/ tsp unflavored gelatin (7 mL)
1/cup sugar-free chocolate chips, optional (125 mL)
2 tbsp chopped pecans, optional (30 mL)

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 wax paper.  Grease the wax 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