Peanut Pumpkin Bread
Try this delicious and aromatic Pumpkin and Chickpea Peanut Curry – a hearty and flavorful dish.
Ingredients
- 3-1/2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 (15-ounce) can puree pumpkin
- 3 cups granulated sugar
- ½ cup water
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- 4 large eggs, lightly beaten
- 1 cup peanut butter
- 1 cup vegetable oil
Nutrients Per Serving
| Calories: | 321 |
|---|---|
| Calories from Fat: | 146 |
| Fat: | 16 g |
| Carbohydrates: | 40 g |
| Cholesterol: | 31 mg |
| Protein: | 7 g |
| Fiber: | 2 g |
| Sodium: | 227 mg |
Directions
- Preheat your oven to 350 degrees F. Grease two (9×5 inch) loaf pans or spray with cooking spray.
- Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a bowl. Whisk peanut butter, oil, eggs, sugar in a bowl. Mix pumpkin puree with wet ingredients. Combine dry ingredients with wet, being careful not to overmix. Pour batter into two 9 x 5 inch loaf pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Cool in pan for 10 minutes and then transfer to wire rack.
Nutrients Per Serving
| Calories: | 321 |
|---|---|
| Calories from Fat: | 146 |
| Fat: | 16 g |
| Carbohydrates: | 40 g |
| Cholesterol: | 31 mg |
| Protein: | 7 g |
| Fiber: | 2 g |
| Sodium: | 227 mg |
