Low-carb peanut butter bread recipe that I just made today. It come from a savoury low carb peanut butter bread recipe that was posted in the forums a couple of years ago which I think originated from the GAPS diet. I added pumpkin, cranberries and spices to it. You could easily swap the pumpkin over for something else or omit the spices, cranberries and sweetener and have it as a savoury bread. You could replace the cranberries for dark chocolate and you can also add some chopped nuts in the mix or sprinkle on top. You might also prefer a different nut butter such as almond butter, macadamia or even the almond, brazil and cashew one, hazelnut butter would be awesome with pumpkin, I assume other nut butters will work the same as the peanut butter but can't guarantee. I will likely experiment with the spices.



Ingredients:
2 cups pumpkin, grated (I used jap pumpkin)
1 cup peanut butter
3 Eggs
1/2 cup dried cranberries (I used willowvale which is only 3.9g per 100g)
1/4 cup erythritol, ground fine (see here)
1 Tbl Vinegar (I used apple cider vinegar)
1 tsp Bicarb
1/4 tsp salt
1 tsp vanilla extract
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/4 tsp cloves, ground
1/4 tsp ginger, ground
Method:
Preheat oven to 160C fan forced or 170C
Combine grated pumpkin and cranberries in a bowl.
Blitz remaining ingredients in a food processor/blender (I used a stick blender). Keep in mind it's quite thick so do in short bursts!
add to pumpkin/cranberry mix and combine.
Butter loaf pan and line with baking paper (not sure if its needed, just what I did).
Pour mix into loaf pan then bake in oven. Took me about 55-60 minutes.
Turned out light, moist and airy, I got about 12 slices.
Enjoy :)



Low Carb Pumpkin, Peanut Butter and Cranberry Bread
Ingredients:
2 cups pumpkin, grated (I used jap pumpkin)
1 cup peanut butter
3 Eggs
1/2 cup dried cranberries (I used willowvale which is only 3.9g per 100g)
1/4 cup erythritol, ground fine (see here)
1 Tbl Vinegar (I used apple cider vinegar)
1 tsp Bicarb
1/4 tsp salt
1 tsp vanilla extract
1 tsp cinnamon, ground
1/2 tsp nutmeg, ground
1/4 tsp cloves, ground
1/4 tsp ginger, ground
Method:
Preheat oven to 160C fan forced or 170C
Combine grated pumpkin and cranberries in a bowl.
Blitz remaining ingredients in a food processor/blender (I used a stick blender). Keep in mind it's quite thick so do in short bursts!
add to pumpkin/cranberry mix and combine.
Butter loaf pan and line with baking paper (not sure if its needed, just what I did).
Pour mix into loaf pan then bake in oven. Took me about 55-60 minutes.
Turned out light, moist and airy, I got about 12 slices.
Enjoy :)
Low Carb in a Nutshell ~ Carb Counts ~ Research ~ Measurements/Conversions ~ Glossary
Let me know if you think of anything else handy from the site to put here.
Let me know if you think of anything else handy from the site to put here.