Ingredients
Wet:
½ can of pumpkin puree (about 8 oz)
1 ½ cup sugar
½ cup canola oil
2 eggs
⅓ cup water
½ cup peanut butter powder
1 tsp vanilla
Dry:
1 ¾ cup all purpose flour
1 tsp baking soda
½ tsp kosher salt
1 ½ tsp pumpkin pie spice
1 JAZZ™ apple, small diced
Directions
Preheat oven to 350 degrees
Whisk together wet ingredients until well combined
Stir together dry ingredients until well combined
Gradually whisk flour mixture into wet ingredients until smooth. Fold in diced apple.
Line the bread loaf pan with 1 large piece of parchment so that it goes up all sides of the inside of the pan.
Pour pumpkin bread mixture into pan and spread evenly.
Bake for 1 ½ hours or until the center comes out clean when a toothpick or cake tester is inserted in the middle. (time will vary depending on how big your pan is)
Let cool and then remove from pan. Slice and serve.
