Thursday, October 12, 2017

Peanut Pumpkin Bread

 Another great recipe for Fall from The National Peanut Board:
Peanut Pumpkin Bread
Peanut Pumpklin Bread
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

All Natural Peanut Butter
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 over mix. 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.
ENJOY! Try making it with All Natural Peanut Butter from The Peanut Shop of Willimasburg made from Virginia Peanuts.