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Peanut Butter Pumpkin Breakfast Bread

  • Prep 5 min
  • Total 45 min
  • Ingredients 10
  • Servings 6

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Substitute pepitas with walnuts, pecans or slivered almonds.

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.

Directions

  • 1 Preheat oven to 350ºF.
  • 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.

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.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 28, 2015

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.