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Hello! How’s it going? I hope your weekend is ending on a good note. We had a mellow Sunday since most of us actually woke up feeling crummy. Saturday was a fun day, especially for the boys. Jacob and Hunter had a father-son day that included a ho scale model train show in Portland and picking up some new ikea trains and tracks for the house. And then lots of train playing. 🙂
While they were away I cleaned the house – exciting stuff! I go back and forth between making the time for food prep on Sundays. Thankfully this weekend I made it happen! I actually grocery shopped Saturday evening and after church on Sunday, so with all the veggies and fruits to put away, I got to chopping for easy grabbing and snacking. I also prepped crockpot yogurt, a few servings of overnight oats, hard boiled and peeled eggs, cut up pork and made this peanut butter pumpkin snack bread.
I like to call the bread a snack bread so people don’t think it’s a normal sweet bread. The sugar is cut way down so that I feel good eating a lot of it (since I know I will) and giving it to my 2 year old. It’s quite delicious with a shmeer of butter (it’s not the most moist bread so I found butter was needed) and my husband even liked it! It’s also healthed up a bit by subbing out white flour for whole wheat pastry flour and leaving the chocolate chips out (who am I?). Cutting the sugar down and subbing for whole wheat flour are two automatic adjustments I normally make when baking up a healthier treat. And it still turns out delicious!
The original recipe came from Cheese Curds in Paradise, the blog I was assigned for this months Secret Recipe Club reveal. I will admit I totally procrastinated on baking from Ashley’s site. I kept pursuing through her site deciding on what to make and just couldn’t make up my mind. Her homemade cream of chicken soup looked amazing along with her white bean and bacon dip. But then when push came to shove I went for something snacky and delicious. Because… peanut butter and pumpkin, yum! I’m very glad to have it around for the week!
Peanut Butter Pumpkin Snack Bread
Ingredients
- 2/3 cup pumpkin puree
- 1/3 cup plain Greek yogurt
- 2 eggs
- 1/2 cup smooth natural peanut butter
- 1 tsp vanilla extract
- 1/3 cup light brown sugar
- 1 tbsp pumpkin pie spice
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1 ½ cups whole wheat pastry flour
Instructions
- Preheat your oven to 350 degrees. Lightly grease a loaf pan.
- In a large bowl, mix pumpkin, yogurt, eggs, peanut butter and vanilla with a whist. Whisk in the sugar, spice, cocoa, baking soda and flour until evenly mixed.
- Pour batter into prepared pan and smooth so that it is even. Bake for 40 – 45 minutes or until middle is set (this is a very dense bread and you will likely always have a few crumbles with the tooth pick test).
Peanut Butter Pumpkin Snack Bread
Recipe adapted from hereIngredients
- 2/3 cup pumpkin puree
- 1/3 cup plain Greek yogurt
- 2 eggs
- 1/2 cup smooth natural peanut butter
- 1 tsp vanilla extract
- 1/3 light brown sugar
- 1 tbsp pumpkin pie spice
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1 1/2 cups whole wheat pastry flour
Directions
- Preheat your oven to 350 degrees. Lightly grease a loaf pan.
- In a large bowl, mix pumpkin, yogurt, eggs, peanut butter and vanilla with a whist. Whisk in the sugar, spice, cocoa, baking soda and flour until evenly mixed.
- Pour batter into prepared pan and smooth so that it is even. Bake for 40 – 45 minutes or until middle is set (this is a very dense bread and you will likely always have a few crumbles with the tooth pick test).
Have you done any baking with pumpkin this fall? Did you get any food prep in over the weekend? If so, what did you prep?
Heather
love this combo of pb and pumpkin! sure sounds great!
I love different things with pumpkin but this is one I wouldn’t have thought of. Visiting from SRC B.
This sounds like a perfect bread for this time of year with all the winter squash around. 🙂