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Peanut Butter Pumpkin Bread

 Peanut Butter Pumpkin Bread
My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.
32 ServingsPrep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 3-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 3/4 cup water
  • 2/3 cup peanut butter

Directions

  • In a large bowl, combine the flour, sugar, baking soda, salt,
  • cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs,
  • oil, water and peanut butter. Stir into dry ingredients just until
  • moistened.
  • Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for
  • 60-70 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks. Yield: 2 loaves (16 slices each).
Editor's Note: Six 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 40-45 minutes.

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Peanut Butter Pumpkin Bread (continued)

Nutritional Facts: 1 serving (1 slice) equals 228 calories, 10 g fat (2 g saturated fat), 27 mg cholesterol, 223 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.