It’s pumpkin season! Wondering what to do with the leftover pumpkin puree in the freezer or the canned puréed pumpkin? Well, I would love to share with you one of my best fall recipes–Peanut Pumpkin Bread. Doesn’t that sound like a plan? We all know peanut butter goes pretty much with everything. This bread recipe is super moist and fluffy and is the perfect way to usher in fall.
The smell is amazing and the taste is even better. This is absolutely one of those family favorites! It is filled with nothing but pumpkin-happiness and peanut love, too!
3-1/2 cups all-purpose flour 1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 (15-ounce) can puree pumpkin
3 cups granulated sugar
½ cup water
1 tsp. nutmeg
1 tsp. cinnamon
¼ tsp. ginger
4 large eggs, lightly beaten
1 cup peanut butter
1 cup vegetable oil
Preheat your oven to 350 degrees F. Grease two (9×5 inch) loaf pans or spray with cooking spray.
- Mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a bowl.
- Whisk peanut butter, oil, eggs, sugar in a bowl.
- Mix pumpkin puree with wet ingredients.
- Combine dry ingredients with wet, being careful not to overmix.
- Pour batter into two 9 x 5 inch loaf pans.
- Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few crumbs attached.
- Cool in pan for 10 minutes and then transfer to wire rack.