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Peanut Butter Pumpkin Breakfast Bread

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  • Prep 5 min
  • Total 45 min
  • Ingredients 10
  • Servings 6
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Every Thanksgiving I stock up on pumpkin puree for my holiday baking only to be left with an endless supply. After pies, tarts, cheesecakes and cookies I crave something not so sweet and with a lot less guilt. Last year, I combined banana with pumpkin to create a delicate breakfast bread, but this year I thought it would be great to add creamy peanut butter. The results were amazing! The bread was moist with a touch of sweetness and a crispy bite from the pepitas.
by Vianney Rodriguez
Updated Sep 28, 2015
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Ingredients

  • 1/2 cup peanut butter
  • 3/4 cup pumpkin purée
  • 1/4 cup yogurt
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup pepitas

Directions

  • 1
    Preheat oven to 350°F.
  • 2
    Spray a loaf pan with cooking spray; set aside.
  • 3
    In a large bowl, mix together peanut butter, pumpkin puree, yogurt and eggs until smooth.
  • 4
    Stir in sugar, brown sugar, pumpkin pie spice, baking soda and flour.
  • 5
    Pour into loaf and sprinkle pepitas over top.
  • 6
    Bake for about 30-40 minutes, until a toothpick comes out clean at the edge of the bread.

Expert Tips

  • tip 1
    Substitute pepitas with walnuts, pecans or slivered almonds.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Every Thanksgiving I stock up on pumpkin puree for my holiday baking only to be left with an endless supply. After pies, tarts, cheesecakes and cookies I crave something not so sweet and with a lot less guilt. Last year, I combined banana with pumpkin to create a delicate breakfast bread, but this year I thought it would be great to add creamy peanut butter. The results were amazing! The bread was moist with a touch of sweetness and a crispy bite from the pepitas.
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