Peanut Butter Pumpkin Bread (Wheat Free!)

It's October and I'm in heaven. I have my never-ending stash of pureed pumpkin and I'm a happy girl. The only bad thing is that I found out, despite having read something different, pumpkin doesn't freeze well. In fact, I had to throw away three pounds of my pumpkin because it was ruined after I froze it. Sad.

Now I must go through my six pound cans of pumpkin within a week, because it really shouldn't be in the fridge for longer. I wanted to make a new pumpkin bread with all of my canned pumpkin, so I found this recipe and went to work. But of course, I didn't follow the recipe 100%, I never do. Here are my modifications:

3 cups of sugar ----> 1.5 cups of Splenda for baking

1 can pureed pumpkin ----> No change
4 eggs ----> No change
1 cup vegetable oil ----> 1 chose Smart Balance canola oil
3/4 cup water ----> vitamin water. HA! JK
2/3 cup peanut butter ----> SoyNut butter

3 1/2 cups all purpose flour ----> brown rice flour (wheat free and gluten free)
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg


I also added walnuts on top.



It's a good sign that your final product will taste amazing when you find yourself licking the batter bowl clean.....

And of course, the final product did taste amazing.

I could have very easily made more modifications, but I wanted this to be extremely moist. After all, I haven't had bread in a very long time and I was ready for some heaven in my mouth.

Last night Nick said, "It's the best bread I've ever had". Wow, really Nick?! I'm flattered!

Some Nutrition Info.
(Serving size; 1/18 slice)

180 calories, 3 grams fiber



Other Modifications I Could Have Made

- 1 cup of egg beaters instead of 4 eggs

- 4 T ground flaxseed + 3/4 cups water instead of 4 eggs

- 1 1/2 cups Splenda sugar for baking, instead of 3 cups sugar

- 1 cup applesauce instead of 1 cup canola oil


Question: Can you think of any other possible modifications? Do you like pumpkin bread?

Previous Fall Recipes


Butternut Squash and Duxelles

Pumpkin Soup

Gina's Psuedo Apple Cobbler

Last year's Pumpkin Bread

My first attempt at pumpkin fro yo

Before pumpkin season ends I plan on making Anthony's pumpkin bars, pumpkin ravioli (wheat free), and also some pumpkin custard (idea from Melinda). And after that? I plan on turning into a pumpkin.