Pumpkin Peanut Butter Bread Recipe
Ingredients
| Egg | 1 | |
| 1/4 cup plain or chunky peanut butter, preferably old-fashioned | ||
| Honey | 1/3 Cup (16 tbs) | |
| Pumpkin | 1/2 Cup (16 tbs) | |
| 1/4 cup sunflower seed meal | ||
| 1/4 cup almond or filbert meal | ||
| 1/2 cup plus 2 tsp brown rice flour, or part millet flour | ||
| Arrowroot | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| 2 tsp arrowroot baking powder | ||
| Cinnamon | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Allspice | 1/8 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/4 cup chopped nuts or seeds | ||
Directions
Beat the egg well.
Slowly beat in peanut butter and honey.
Stir in the pumpkin.
Set aside.
Blend together remaining ingredients and stir into pumpkin mixture.
Spoon into a greased 8 x 4-inch loaf pan.
Bake at 375° 30-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and let sit in pan on a wire rack a minute or two, then turn out onto rack to finish cooling.
Slowly beat in peanut butter and honey.
Stir in the pumpkin.
Set aside.
Blend together remaining ingredients and stir into pumpkin mixture.
Spoon into a greased 8 x 4-inch loaf pan.
Bake at 375° 30-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Remove from oven and let sit in pan on a wire rack a minute or two, then turn out onto rack to finish cooling.
Chef
