Pumpkin Peanut Pro NuttZo Squash Bread

Author: Nuttzo

DESCRIPTION

This Pumpkin PEANUT BUTTERnut Squash Bread by Sunny Thymes is made with coconut flour, lots of chocolate chips and pumpkin spice, giving you that cozy fall flavor! It’s the perfect treat for Halloween, Thanksgiving or Christmas but let’s be real, it’s so good, you will make it year-round.


INGREDIENTS

3/4 cup roasted butternut squash
3 eggs
1/3 cup and 1 tbsp coconut flour
1/2 cup Peanut Pro NuttZo
1 tsp vanilla extract
1 tsp pumpkin spice
2 tbsp coconut sugar
3 tbsp maple syrup
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 cup almond milk
1 cup chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees.
Blend butternut squash and almond milk in a food processor until smooth.
In a large bowl, whisk the eggs. Add the remaining ingredients (only half of the chocolate chips) and mix well. Transfer to a bread pan and top with the leftover chocolate chips.
Bake for about 40 minutes (until cooked through and golden).

Pumpkin Peanut Pro NuttZo Squash Bread

Scale:
1X
2X
3X
4X
INGREDIENTS

3/4 cup roasted butternut squash
3 eggs
1/3 cup and 1 tbsp coconut flour
1/2 cup Peanut Pro NuttZo
1 tsp vanilla extract
1 tsp pumpkin spice
2 tbsp coconut sugar
3 tbsp maple syrup
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 cup almond milk
1 cup chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees.
Blend butternut squash and almond milk in a food processor until smooth.
In a large bowl, whisk the eggs. Add the remaining ingredients (only half of the chocolate chips) and mix well. Transfer to a bread pan and top with the leftover chocolate chips.
Bake for about 40 minutes (until cooked through and golden).

INGREDIENTS

3/4 cup roasted butternut squash
3 eggs
1/3 cup and 1 tbsp coconut flour
1/2 cup Peanut Pro NuttZo
1 tsp vanilla extract
1 tsp pumpkin spice
2 tbsp coconut sugar
3 tbsp maple syrup
1/2 tsp baking soda
1/2 tsp apple cider vinegar
1/2 cup almond milk
1 cup chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees.
Blend butternut squash and almond milk in a food processor until smooth.
In a large bowl, whisk the eggs. Add the remaining ingredients (only half of the chocolate chips) and mix well. Transfer to a bread pan and top with the leftover chocolate chips.
Bake for about 40 minutes (until cooked through and golden).

12 oz. Jars

12oz Natural Peanut Pro Smooth




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