A yummy gluten and dairy free bread with the combination of pumpkin, peanut butter, nuts and chocolate chips.

pumpkin-choc-chip-bread-800x600

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!

Pumpkin peanut butter bread
Yields 12
Print
Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
284 calories
40 g
34 g
12 g
7 g
4 g
75 g
165 g
21 g
0 g
6 g
Nutrition Facts
Serving Size
75g
Yields
12
Amount Per Serving
Calories 284
Calories from Fat 99
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 34mg
11%
Sodium 165mg
7%
Total Carbohydrates 40g
13%
Dietary Fiber 2g
8%
Sugars 21g
Protein 7g
Vitamin A
1%
Vitamin C
0%
Calcium
6%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup granulated sugar
  2. 1/4 cup brown sugar
  3. 1/3 cup peanut butter
  4. 1 can pumpkin puree
  5. 2 eggs
  6. 1 tbs pumpkin pie spice
  7. 1 tsp baking soda
  8. 1/3 cup almond or coconut milk with 1 tsp vinegar
  9. 2 cups gluten-free all-purpose flour
  10. 1 cup mini dairy-free chocolate chips
  11. 1/2 cup walnuts, chopped
Instructions
  1. Preheat oven to 350F. Line or spray a 9x5" loaf pan.
  2. Mix both types of sugar with peanut butter and pumpkin.
  3. Stir in eggs, pumpkin pie spice and baking soda and mix until combined.
  4. Stir in milk/vinegar mixture and flour until just combined.
  5. Fold in the chocolate chips and walnuts.
  6. Pour batter into prepared pan and bake for 40-45 minutes.
  7. Let bread cool before cutting.
Notes
  1. 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.
beta
calories
284
fat
12g
protein
7g
carbs
40g
more
Cook at Home http://cookathome.info/
pumpkin-choc-chip-bread