1 c. brown sugar, firmly packed
1/3 c. crunchy peanut butter
1 egg or substitute equivalent
1 tsp. baking soda
1 tsp. salt
1 3/4 c. all-purpose flour
1 c. buttermilk

Preheat oven to 350 degrees. Blend sugar and peanut butter together. Add egg and beat well. Mix in soda, salt, and 3/4 cup flour. Add buttermilk and remaining flour alternately, mixing well after each addition. Pour into lightly oiled and floured 9 x 5 inch loaf pan. Bake 60 minutes or bake in muffin tins for about 20 to 25 minutes. Do not overbake. Safe for cardiac patient diets.