Peanut Butter And Pumpkin Bread

Recipe finder

Richly Textured Treat Is Quick Work To Put Together And Bakes A Golden Orange

October 28, 2009|By Julie Rothman | Julie Rothman,Special to The Baltimore Sun

Ruth Bosley from Parkton was looking for a recipe for peanut butter bread. I received a recipe from Anna Childs of Northampton, Mass., for a peanut butter and pumpkin bread that I thought sounded interesting and different.

Bosley said the recipe came from a co-worker some years ago. She said the unusual combination of peanut butter and pumpkin is delicious and she enjoys baking and sharing these lovely loaves with friends and family.

This is a quick bread that comes together in minutes. It has a wonderful texture and bakes up to a rich golden orange. Autumn is the ideal time to give this tasty treat a try.

Requests

* Marlene Millard from Longview, Wash., is looking for a recipe for a cake made from a white cake mix that called for the addition of sour cream to both the cake and the frosting.

* Alice Kemper from Sonoma, Calif., is searching for a recipe for an Ice Box Cookie that she originally found on a bag of C&H sugar in the 1970s. The cookies had grated orange rind as one of the ingredients.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. Letters may be edited for clarity. Peanut Butter Pumpkin Bread

Makes: 32 servings

3

cups sugar

1

15-ounce can solid pack pumpkin

4

eggs

1

cup vegetable oil

3/4

cups water

1

cup peanut butter

3 1/2

cups all-purpose flour

2

teaspoons baking soda

1 1/2

teaspoons salt

2

teaspoon ground cinnamon

1

teaspoon nutmeg

In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. In another bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well. Pour into two greased 9" x 5" x 3" loaf pans. Bake at 350 degrees F. for 60 to 70 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack.

Nutrition information

Per serving: 240 calories, 12 grams fat, 2 grams saturated fat, 31 grams carbohydrate, 4 grams protein, 2 fiber, 26 milligrams cholesterol, 234 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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