Pumpkin Pie Bread

If the words gooey and decadent make you salivate, then this "bread" is for you! Part pie, part bread - it has a crisp outside and a creamy inside. You can serve it in thick slices, or cut off a chunk and drench it in almond milk like a quick bread pudding. However you do it, make sure to enjoy every yummy bite, and do let it cool long enough!

The stars of this bread: pie spice, pumpkin, and protein-packed peanut flour!

Ingredients:

1 c. canned pumpkin

1/2 c. almond milk (or the milk of your liking)

1/4 c. unsweetened apple sauce

3/4 c. whole wheat flour

1/4 c. peanut flour (awesome high-protein goodness, but can be subed with ww flour)

1/4 c. agave nectar (or honey)

1/4 c. dark brown sugar (can be subed for splenda or another sweetner)

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. vanilla

3 tsp. pie spice (or a combination of cloves, cinnamon, ginger, nutmeg)

1/4 c. mini chocolate chips

Directions:


1. Preheat oven to 350 degrees Fahrenheit. Coat loaf pan in non-stick spray, and a dash of flour to cover all the edges - this will help in getting the bread out in one piece, and is a good use for that leftover white flour ;) .

Finger-lickin' + safe to eat

2. Mix together all wet ingredients.


3. Add dry ingredients to wet ingredients, and stir until combined. 


4. Put batter into flour-coated loaf pan, and place in oven for 1 hour.


5. Take loaf out and let sit in pan for 5 to 10 minutes.


6. Flip bread out onto a drying rack and try your best to leave it along for another 10 minutes.


7. Slice up a nice thick and gooey piece, and don't feel too bad if you don't want to share.

Pumpkin and chocolatey goodness ready for eating.

***A special thank you to my blog "tech support" aka Mind Over Booty Official Taste Tester.