Monday, January 4, 2010

Peanut Butter Pumpkin Bread

Thank goodness I sort of had my wits about me during my holiday baking frenzy! I took as many pictures as I could, but I haven't posted too many of my recipes thus far. I guess I've been saving them for a rainy day. Now, it looks like I'll be posting those for the next little bit, because my camera seems to have disappeared in the packing chaos! I hope it resurfaces before too long, or I'll be in a tight spot!
Anyway, I made lots of mini loaves of bread this Christmas to give away as gifts. I like the idea of giving mini loaves for a couple of reasons. First and foremost, I assume most people I'm giving food to are in the same predicament as me. I figure they probably love food, but that they've got way too much of it at Christmastime. The mini loaf is just a perfect little snack. It can be consumed in one sitting either alone (Hogatha!) or with a friend. There are no leftovers to feel obligated to eat. I also like mini loaves because I can give a kind of "variety pack" to people with several different flavors. That seems to be much appreciated, at least by my family and friends!
So here's one of my favorite quick bread recipes. Peanut Butter Pumpkin Bread. When I first read the name of the recipe, I was a little uneasy about it. I'd never eaten peanut butter and pumpkin together. But I thought about it, and decided that peanut butter makes anything better, so I took the plunge. And it is delicious! It's a very moist bread, and the peanut butter stands out, but not too much. The pumkin is a perfect accent flavor. This recipe makes two loaves, and they freeze really well. If the pumpkin shortage hasn't hit your area, give this recipe a try!
Peanut Butter Pumpkin Bread
3 cups sugar
1 can (15 oz) solid-pack pumpkin
4 eggs
1 cup vegetable oil
3/4 cup water
2/3 cup peanut buter
3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
Preheat oven to 350 degrees. In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water, and peanut butter; beat well. In another bowl, combine flour, baking soda, salt, cinnamon, and nutmeg; whisk well. Gradually add flour mixture to pumpkin mixture. Mix until just combined. Pour into two greased 9x5x3-inch loaf pans. Bake for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
*Makes 6 mini loaves.


  1. i have never heard of this combo and am intrigued...

  2. Pumpkin and peanut interesting!

    Thank you so much for your lovely holiday card - I am so sorry it has taken me so long to thank you for it! Hope you and yours had a great Christmas and that 2010 will treat you right. :) Jessica @ cookbookhabit


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