While I’m mentally getting ready for the holiday season, my body is not ready for this cold snap we’ve had in Chicago these past few days. The below-freezing temperatures have me feeling a bit achy, which has me craving some warm comfort food that I can whip up in a flash. This recipe for pumpkin bread infused with crunchy peanut butter and whole grain granola is perfect for the microwave, and cooks in about 90 seconds.
Grab a large microwave-safe mug. I recommend a cup that holds at least 16 ounces. Spray the inside of the mug lightly with non-stick spray for easier cleanup.
In the mug, add the dry ingredients: flour, sugar, baking powder, ground cloves and cinnamon. Next add the wet ingredients: egg, peanut butter, vegetable oil and pumpkin puree. Mix together until smooth, then fold in the granola. I like to use KIND Peanut Butter Whole Grain Clusters for an extra crunchy texture and stronger peanut butter flavor.
Microwave on HIGH for 90 seconds and check if it is done. Don’t overcook; contents of the mug will continue to cook after it’s out of the microwave so a small amount of moisture on the top is acceptable because the pumpkin bread will continue to cook.
Let the pumpkin bread cool slight. Then grab a spoon and enjoy it warm. I recommend pairing it with your favorite coffee or hot chocolate.
Ingredients
Instructions
Combine all ingredients in a large microwave-safe coffee mug (at least 16 ounces). Whisk with a fork until smooth.
Microwave on HIGH for 90 seconds, then check to see if it is done. Continue to microwave in additional 30-second intervals, as needed. The contents will continue to cook a bit inside the mug
http://bakedchicago.com/peanut-butter-granola-pumpkin-bread/
2 Comments
Harvey Morris
November 18, 2013 at 4:38 pmI also sprinkled granola on top right out of the microwave for some additional crunch. It was fantastic!
Harvey Morris
November 18, 2013 at 5:24 pmI’d also recommend adding a 1/4 cup chocolate chips for more of a dessert option.