Pumpkin Peanut Butter Bread
|Peanut butter||1⁄4 Cup (4 tbs) (Plain / Chunky, Preferably Old-Fashioned)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Pumpkin||1⁄2 Cup (8 tbs)|
|Sunflower seed meal||1⁄4 Cup (4 tbs)|
|Almond meal/Filbert meal||1⁄4 Cup (4 tbs)|
|Brown rice flour/Part millet flour||4 2⁄3 Tablespoon (1/2 Cup Plus 2 Teaspoon)|
|Baking soda||1⁄2 Teaspoon|
|Arrowroot baking powder||2 Teaspoon|
|Chopped nuts/Seeds||1⁄4 Cup (4 tbs)|
Beat the egg well.
Slowly beat in peanut butter and honey.
Stir in the pumpkin.
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.