After missing last week, I wasn’t about to miss another week! I know, I’m still a day later, but I’m hoping better late than never!
Since its technically still autumn for 5 more days in the Northern hemisphere, I wanted to share a real treat with y’all – Peanut Butter Pumpkin Bread.
It’s like a loaf of pumpkin bread married a peanut butter cookie and started their own lil family – total deliciousness. Moist yet firm, it will travel well, so whipping up a loaf to munch on while you go over the river and through the woods to Grandma’s house next week.
I am happy to say I have a few new squash to try sitting and waiting on me in my kitchen, so I am hoping that I won’t miss any other days of this fabulous series. Its been so much fun so far and I love all of the new blogs I have found during it!
Ingredients
- 1/2 c butter
- 1/2 c creamy peanut butter
- 1 c sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp xanthan gum
- 1 c pumpkin puree
- 2 c gluten-free flour, blend
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Pre-heat oven to 325 degrees, and lightly grease a bread pan.
- Cream butter, peanut butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
- In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
- Pour into prepared bread pan and bake one hour to one hour and ten minutes.
Don’t miss any of the goodness below, and we’ll see y’all next week (on time, this time!)
The post Gluten Free Peanut Butter Pumpkin Bread {12 Weeks of Winter Squash – Week 7} appeared first on Blueberries and Blessings.
