Pumpkin peanut butter bread
A yummy gluten and dairy free bread with the combination of pumpkin, peanut butter, nuts and chocolate chips.
Who would have thought that pumpkin and peanut butter go together? I’ve found many times that they are a really yummy combination – check out the pumpkin peanut butter fudge recipe here for an example. And try it. And see if you can stop at just one piece – I dare you!
And this is going along with my quest to change every oil/butter reference in baking for peanut butter. Because I love peanut butter (or couldn’t you tell?).
This recipe produces nice and moist bread, with the flavors of both pumpkin and peanut butter coming through, the crunch of some walnuts and the bursts of chocolate chips all married together in one mouthful. You may like it with some sort of buttery spread, or just have it as it is. Experiment at will!
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup peanut butter
- 1 can pumpkin puree
- 2 eggs
- 1 tbs pumpkin pie spice
- 1 tsp baking soda
- 1/3 cup almond or coconut milk with 1 tsp vinegar
- 2 cups gluten-free all-purpose flour
- 1 cup mini dairy-free chocolate chips
- 1/2 cup walnuts, chopped
- Preheat oven to 350F. Line or spray a 9x5" loaf pan.
- Mix both types of sugar with peanut butter and pumpkin.
- Stir in eggs, pumpkin pie spice and baking soda and mix until combined.
- Stir in milk/vinegar mixture and flour until just combined.
- Fold in the chocolate chips and walnuts.
- Pour batter into prepared pan and bake for 40-45 minutes.
- Let bread cool before cutting.
- The combination of milk and vinegar is a make-your-own buttermilk. It works with cows, almond, coconut and any other type of milk - and much cheaper than the store-bought buttermilk.