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

10.52%


Saturated Fat 0.91

4.55%


Polyunsaturated Fat 0.99


Monounsaturated Fat 1.14


Cholesterol 13.75

4.58%


Sodium 107.13

4.46%


Potassium 54.94


Total Carbohydrate 8.69

2.90%


Dietary Fiber 2.31

9.24%


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:

Tropical Cauliflower Pancakes With Banana Protein Syrup Molten Chocolate Protein Donuts Five Spice Maple Glazed Chicken Wrap With Sweet Potato and Maple Cream Paleo Coconut Biscuits

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