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.

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 :)

Its even better when you toast a slice under the griller for some reason

Sorry Kel but I have to ask Sinders, did you like it?