Do you know what November is? Besides depressingly cold. It’s national peanut butter month! And to stir things up, the National Peanut Board invited bloggers to come up with a new peanut butter recipe to post and spread the love.

At this point, there are few recipes that I haven’t made with peanut butter. It’s something I eat daily—usually in the morning with oatmeal and a sweetener like maple syrup. But oatmeal can be messy and hard to have on the go, so there had to be an easy, portable way to have that delicious flavor combination.

For my entry I made a peanut butter quick bread sweetened with maple syrup. It’s healthy and amazingly delicious warmed up on a cold November morning.

To vote in the recipe, you can go to the Peanut Board’s Facebook page after 12pm on November 1st and use the contest’s tab app to vote before November 30th. Besides a prize for the winning blogger, they’re giving away 15 peanut butter prize packs with $25 gift cards to voters, so vote!

Maple Peanut Butter Oatmeal Bread

Prep time: 10 minutes

Cook time: 50 minutes

Ingredients(Makes one loaf):

• 2 1/4 cups all-purpose flour or gluten-free all purpose flour
• 1 1/2 cups rolled oats
• 3/4 cup maple syrup
• 1 cup peanut butter, gently melted
• 1/2 cup vegetable oil
• 4 eggs
• 1/4 cup water
• 1 Tablespoon vanilla extract
• 1/2 Tablespoon cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl mix together the oats and flour.
3. Add in the syrup, peanut butter, oil, eggs, and water and beat well.
4. Add in the rest of the ingredients and continue mixing until it forms a batter.
5. Lightly grease a 9-inch loaf pan with oil.
6. Pour the batter into the pan and sprinkle some extra oats on the top.
7. Bake for 50 minutes or until the bread rises and sets.
8. Remove from the oven and let cool before slicing. Store in a cool place when not enjoying.

Be sure to check out the other bloggers’ recipes as well! Jennifer, Laurie, Nick, Tina, and Rachel all cooked up something delicious, too.

I usually keep things very organized. I’m a serial to-do list maker and planner. But sometimes my pantry can get a little bit hectic; I’ll throw an ingredient in there and not see it for another 5 months.

When I moved 2 weeks ago I found 3 cans of pumpkin that never got baked into a pie, custard or pudding. I know it’s not at all the season for pumpkin desserts but there are some things I can’t turn down and a good slice of pumpkin bread is one of those.

My one warning with this recipe(and most gluten-free recipes for that matter) would be not to taste the batter. The batter will taste terrible because raw chickpea flour and coconut flour have weird tastes to them. However, once fully cooked, the funny flavor goes away and all you’ll be able to taste is spices and pumpkin.

Gluten-Free Pumpkin Bread

Prep time: 15 minutes

Cook time: 60 minutes

Ingredients(Makes 1 loaf):

• 1 1/2 cups chickpea flour
• 6 Tablespoons coconut flour
• 3/4 cup cane sugar
• 1/4 cup brown sugar
• 3/4 cup pumpkin puree
• 4 eggs
• 6 Tablespoons oil
• 1/2 cup water
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 2 Tablespoons brown sugar for topping

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl sift together the chickpea flour and coconut flour and set aside.
3. In a separate bowl beat together the remaining ingredients until well mixed.
4. Combine the wet and dry ingredients and beat together. Slowly incorporate the water while beating until all of the ingredients are mixed together.
5. Grease the bottom and sides of a 8-inch loaf pan.
6. Pour the batter into the loaf pan and shake it gently to level the top.
7. Sprinkle the remaining brown sugar on top of the batter in a thin layer.
8. Bake for 60 minutes or until the center of the loaf is baked through.
9. Remove from the oven and let cool completely before slicing.