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Pumpkin peanut butter bread
Prep Time
15 mins
Cook Time
45 mins
 

(Gluten-free, dairy-free)

Servings: 12
Ingredients
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup peanut butter
  • 1 can pumpkin puree 414g
  • 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
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.
Recipe Notes

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.