High Fiber (Low Sugar) Pumpkin Peanut Butter Bread
Hi, my loves! Happy Fall Equinox 2026! Pumpkins, sports, and holidays, oh my! We love it all!
Despite fall being my favorite season in general, the fall equinox represents the equal split of light and dark, symbolizing harmony, equilibrium, and the duality of life. Many cultures view this time as a reward for hard work, celebrating physical and personal harvests, and internally, the equinox represents a transition into a quieter period, encouraging people to slow down before winter arrives.
As we celebrate ALL of this and all of the things we’ve done this year, healthy food is a way that we can also honor our bodies — no matter the time of year! Your Instagram, Tiktok, and Facebook feeds are likely filled with so many delicious desserts, and I also want to offer you a delicious dessert as well that you can make in your own kitchen.
BUT, I want to make sure that it’s also not a complete sugar bomb. This is recipe 1 of my 6 week recipe series (leading up to Halloween) of higher fiber and nutrient recipes that are lower in sugar, but also taste amazing. This pumpkin peanut butter bread is made with white beans, but all you can taste is the pumpkin, chocolate chips, and cinnamon. It would be so great to make this for others (I’ve been gifting people a slice of pumpkin bread to give them a little fall happy!), to make with your kids (Teddy LOVES this bread) or to eat for breakfast or a less-blood sugar spiking pumpkin bread dessert. I topped with a bit of organic honey and spread of ghee and oh my: she was amazing.
The full recipe and nutrition facts are linked below. If you make this one, please let me know how you like it! I’ll see you all next week for recipe #2. 🖤
Nutrition:
Makes: 10 slices
Approx. nutrition per slice: 330 calories |13 g protein| 33 g carbs | 8 g fiber | 19 g fat |13 g sugar
(Nutrition is an estimate and will vary by brand)
Ingredients:
Wet ingredients:
● 1 cup 100% pumpkin purée
● ½ cup cooked white beans, rinsed extremely well
● ¾ cup natural peanut butter
● ¾ cup organic peanut butter powder
● 2 large eggs
● ⅓ cup unsweetened applesauce
● ¼ cup unsweetened almond milk (or milk of choice, but nutrition would change)
● 1 tsp vanilla extract
● ¼ cup maple syrup — optional
Dry ingredients:
● 1¼ cups oat flour
● ½ cup ground flaxseed
● 1 tbsp chia seeds
● 1 tsp baking soda
● 3 tsp cinnamon
● 2 tsp pumpkin pie spice
● ¼ tsp salt
● add in at end: ½ cup dark chocolate chips
Optional toppings: top with ghee, butter, a drizzle or honey and dash of cinnamon (not in nutrition information)
Recipe:
1. Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper.
2. Blend the beans. Add the white beans, pumpkin, peanut butter, PB2, eggs, applesauce, almond milk, vanilla and maple syrup to a blender or food processor. Blend until completely smooth. This is important for getting rid of any bean texture.
3. Mix the dry ingredients in a separate bowl: oat flour, flaxseed, chia, baking soda, cinnamon, pumpkin pie spice and salt.
4. Combine. Pour the blended wet mixture into the dry ingredients and gently stir until just incorporated. Don’t overmix.
5. Let the batter sit for 5 minutes. The flax and chia will absorb some moisture and thicken it.
6. Check the consistency. You want a thick, scoopable batter—similar to traditional pumpkin-bread batter. If it’s extremely thick, add another 1–2 tablespoons almond milk.
7. Bake for 55 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean.
8. Cool completely in the pan for about 30 minutes, then remove and let it cool another 15 minutes before slicing. This is especially important because the flax/chia/beans continue setting as the loaf cools.