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This is a variation of Kim's squash bread.

Peanut Butter Pumpkin Bread (grain-free)
1 cup organic (natural) peanut butter (or nut butter of your choice)
1 15oz can pumpkin puree
½ cup honey
2 teaspoons baking soda
2 flax eggs (2 Tablespoons ground flax seeds + 6 Tablespoons water)

Combine all ingredients in a food processor and process until smooth. Pour into a lightly-greased 9x13 cake pan. Bake at 350 for 40 minutes. When cooled, this can be cut into pieces, with each piece halved (split) to make 2 pieces for a sandwich. My son also likes to cut it into very thin, cracker-sized pieces (although it has a cake-like texture) to spread with black bean pate.