One day a friend sent me a Snapchat of her peanut butter bread. It looked so good I decided to bake one too! I took the idea of the pumpkin spice bundt cake posted in December, replaced the almond butter with peanut and omitted the pumpkin spices. Just to note, you can’t taste the pumpkin puree; it’s just there to give the bread bulk and make it moist. I have seen recipes use bananas or zucchini to achieve the same results.
Since we are on the topic, I wanted to mention a few things about peanuts and peanut butter. These products are high in omega-6 fatty acids which, if consumer in a higher than recommended ration to omega-3 fatty acids, increase the risk of inflammatory diseases. Also, peanuts are technically not nuts, which grow on trees, but in fact are legumes. They grow in the ground, which makes them susceptible to toxic mold, which is believed by some to be the cause of peanut allergies. They are also one of the crops that are heavily sprayed with pesticide. Finally, many commercial peanut butters are made with unhealthy trans-fats, added sugars, and other unnecessary ingredients. I do not say all this to discourage peanut butter consumption, but simply to help you choose the highest quality product. So, when buying peanut butter, be sure to read the label. Ideally it should only contain one ingredient: peanuts. Also always buy certified organic and look for Valencia or Jungle peanut variety, which are less likely to contain toxic mold.
2 cups organic peanut butter
2 cups pumpkin puree
2 eggs, beaten
¼ cup coconut sugar or 1/3 cup honey or maple syrup
1 tsp ground cinnamon
1 tsp vanilla extract
1 1/2 tsp baking soda
½ - 1 cup dark chocolate chips
Preheat oven to 325 degrees F.
Mix all ingredients together and pour into a well-greased or lined loaf pan.
Bake for 50 – 60 minutes, until an inserted knife comes out clean.