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Pumpkin Peanut Butter Bread Recipe
|Peanut butter||1⁄4 Cup (4 tbs) (Plain / Chunky, Preferably Old-Fashioned)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Pumpkin||1⁄2 Cup (8 tbs)|
|Sunflower seed meal||1⁄4 Cup (4 tbs)|
|Almond meal/Filbert meal||1⁄4 Cup (4 tbs)|
|Brown rice flour/Part millet flour||4 2⁄3 Tablespoon (1/2 Cup Plus 2 Teaspoon)|
|Baking soda||1⁄2 Teaspoon|
|Arrowroot baking powder||2 Teaspoon|
|Chopped nuts/Seeds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1412 Calories from Fat 543
% Daily Value*
Total Fat 62 g95.4%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 1687.7 mg70.3%
Total Carbohydrates 184 g61.4%
Dietary Fiber 13.8 g55.2%
Sugars 89.8 g
Protein 48 g96.2%
Vitamin A 91.1% Vitamin C 11%
Calcium 19.9% Iron 37.5%
*Based on a 2000 Calorie diet
Slowly beat in peanut butter and honey.
Stir in the pumpkin.
Blend together remaining ingredients and stir into pumpkin mixture.
Spoon into a greased 8 x 4-inch loaf pan.
Bake at 375° 30-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and let sit in pan on a wire rack a minute or two, then turn out onto rack to finish cooling.