Peanut Butter Pumpkin Bread Recipe
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Peanut Butter Pumpkin Bread

By: Anita Chicke 
"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."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (43)

Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 32 servings
 

Ingredients

  • 3 cups sugar
  • 1 (15 ounce) can solid pack pumpkin
  • 4 eggs
  • 1 cup vegetable oil
  • 3/4 cup water
  • 2/3 cup peanut butter
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Directions

  1. In a 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 two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Footnotes

  • 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 9, 2008 by Todd   view full review
Good Bread but, I too, substituted brown sugar for half the white sugar and added extra...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 19, 2007 by campagnes   view full review
This was okay, but nothing fabulous. I made muffins, and it makes A LOT of muffins (four...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 26, 2008 by Mary   view full review
The most unusual wonderful taste. I did 4 little loafs and 15 minicupcakes and enough left...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 25, 2007 by M.N.   view full review
Excellent! I like to substitute a lot so here is my version which is vegan- I made a half...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 8, 2007 by Jenn   view full review
This was a nice, mild bread. It didn't have a strong pumpkin taste, or a strong peanut butter...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 23, 2010 by CC♥'s2bake   view full review
I halved this recipe and baked it in muffin tins instead of a loaf. It yielded 13 muffins...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 7, 2010 by CHEFLYNNS   view full review
Great recipe, a few changes just as preference: used OJ instead of water, 1/2 brown & 1/2 raw...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 17, 2007 by scorpigal   view full review
Very tasty. Was really curious about pumpkin & PB together. Since those are hubby favs...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 15, 2007 by CUTIE6   view full review
I was skeptical of mixing peanut butter with pumpkin, though I love each of them seperately. ...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 24, 2007 by kat   view full review
Awesome! Moist and YUM! I used extra puree and it was fresh from my garden. This would be...

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