Peanut Butter Pumpkin Bread

This bread from the “Best of Country Breads" is surprisingly delicious – my husband really, really liked it.  The recipe contributor said her husband brought the recipe home from the office so she could make it for him – after my husband’s reaction, I can see why.  This is easy to make, and is moist and tasty.   
We enjoy breads like this with main dish salads in the Spring and Summer.  I make several loaves and slice and freeze it so we can enjoy it during those hot days when I don't want to bake.
The recipe can also be made in small loaves for gifts.  After folks try it, they’ll be asking for theirs.                   

Peanut Butter Pumpkin Bread

  3             Cups  Sugar

  15           Ounces  Canned Pumpkin

  4             Large  Eggs

  1             Cup  Salad Oil

     3/4      Cup  Water

     2/3      Cup  Peanut Butter

  3 1/2      Cups  Flour, All-purpose

  2             Teaspoons  Baking Soda

  1 1/2      Teaspoons  Salt

  1             Teaspoon  Cinnamon

  1             Teaspoon  Nutmeg

In mixing bowl; combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. 

Combine the flour, baking soda, salt, cinnamon and nutmeg.  Gradually add to pumpkin mixture; mix well.

Pour into greased 9 x 5 x 3" loaf pans.  Bake at 350° for 60-70 minutes or until a toothpick comes out clean.  Cool 10 minutes before removing from pans to wire racks.

Six 5 3/4 x 3 x 2" loaf pans may be used; bake for 40-45 minutes.

This makes a very liquid batter - it took the entire 70 minutes to bake a large loaf.

Yield:  "2 Loaves"