Peanut Butter Pumpkin Coffee Cake

NOTES:

– You can use any nut butter or sunflower seed butter in this recipe.
– It is not essential to toast your nuts first, but I love the heightened flavor it adds when I do.

METHOD
Preheat oven to 350˚F with the rack in the middle. Line a cookie sheet with parchment paper and toast the peanuts for 8-10 minutes until fragrant and golden brown.

Prepare a non stick loaf pan (9″ x 5″ x 3″) with parchment paper or cooking spray.

In a medium bowl mix together dry ingredients (excluding chopped peanuts.) In a separate bowl mix together wet ingredients (everything else on the list). Combine the wet and dry ingredients well to form a batter. Pour into the prepared loaf pan, smoothing top with a knife or spatula. Top cake with chopped nuts. Bake for about 35-40 minutes, until a skewer or toothpick comes out crumb free.