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"

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