Peanut Butter Pumpkin Bread (Wheat Free!)

It's October and I'm in heaven. I have my never-ending stash of pureed pumpkin and I'm a happy girl. The only bad thing is that I found out, despite having read something different, pumpkin doesn't freeze well. In fact, I had to throw away three pounds of my pumpkin because it was ruined after I froze it. Sad.

Now I must go through my six pound cans of pumpkin within a week, because it really shouldn't be in the fridge for longer. I wanted to make a new pumpkin bread with all of my canned pumpkin, so I found this recipe and went to work. But of course, I didn't follow the recipe 100%, I never do. Here are my modifications:

3 cups of sugar ----> 1 cup of sugar & 2 cups of NuNaturals Baking Blend (more fiber, sugar free)
3 1/2 cups all purpose flour ----> brown rice flour (wheat free and gluten free)
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg


I also added walnuts on top.



It's a good sign that your final product will taste amazing when you find yourself licking the batter bowl clean.....