Peanut Butter Pumpkin Bread

I’m really not sure why loving pumpkin makes you a “basic bitch”, but since I loved pumpkin way before it became cool, I’m excluding myself from that hashtag. Plus, this Peanut Butter Pumpkin Bread is far from basic. It’s 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).

Print Recipe

Peanut Butter Pumpkin Bread

Servings

Ingredients

• 2 flax eggs 2 regular eggs works fine too!
• 1/2 cup almond flour
• 1/4 cup millet flour or whole wheat flour
• 2 scoops vanilla protein powder
• 1/2 cup baking stevia
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 cup cooked kabocha squash
• 2 tablespoons peanut butter
• 1/2 cup unsweetened cashew milk or any milk
• 1 teaspoon vanilla extract

Servings Ingredients 2 flax eggs 2 regular eggs works fine too! 1/2 cup almond flour 1/4 cup millet flour or whole wheat flour 2 scoops vanilla protein powder 1/2 cup baking stevia 1 teaspoon cinnamon 1 teaspoon baking powder 1 cup cooked kabocha squash 2 tablespoons peanut butter 1/2 cup unsweetened cashew milk or any milk 1 teaspoon vanilla extract

Instructions

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.
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 Notes

Macros per serving: 7.5 fat, 7 carbohydrates, 8 protein