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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 124.4
  • Total Fat: 4.2 g
  • Cholesterol: 12.7 mg
  • Sodium: 135.0 mg
  • Total Carbs: 19.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 4.5 g

View full nutritional breakdown of Peanut Butter Pumpkin Bread calories by ingredient
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Peanut Butter Pumpkin Bread

Submitted by: SHELBSYD

Introduction

Even though it's spring the weather feels like fall. Fall reminds me of pumpkin and I have been craving pumpkin! Yum! Even though it's spring the weather feels like fall. Fall reminds me of pumpkin and I have been craving pumpkin! Yum!
Number of Servings: 15

Ingredients

    2 cup Whole Wheat Pastry Flour
    2 1/2 teaspoons Baking Powder
    1/4 teaspoon fine Sea Salt
    1 to 1 1/2 teaspoons Stevia Powder to taste
    1/4 cup of brown sugar
    1/2 teaspoon ground Cinnamon or pumpkin spice
    1/4 cup natural Peanut Butter (crunchy or smooth both good), softened in microwave if needed
    1 cup unsweetened Pumpkin Purée
    1 large Egg, whisked
    1 cup fat free or low fat Milk (I used non-fat milk)
    1 teaspoon pure Vanilla Extract
    1/4 cup chopped toasted, salted Peanuts

Directions

Preheat oven to 350˚F with the rack in the middle. Line a cookie sheet with parchment paper and toast the peanuts for 8-10 minutes until fragrant and golden brown.

Prepare a non stick loaf pan (9″ x 5″ x 3″) with parchment paper or cooking spray.

In a medium bowl mix together dry ingredients (excluding chopped peanuts.) In a separate bowl mix together wet ingredients.

Combine the wet and dry well to form a batter.

Pour into loaf pan, smoothing top with a knife or spatula.

Top cake with chopped nuts. Bake for about 35-40 minutes, until a skewer or toothpick comes out crumb free.

Serving Size: 10 slices - However I calculated for 15 because I sliced it really thin. This bread is good served with a sweet pumpkin butter!

Number of Servings: 15

Recipe submitted by SparkPeople user SHELBSYD.






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