Happy November! November is pumpkin season and what better way to celebrate than by making peanut butter pumpkin bread from the Savor the Seasons cookbook. I made it for our “Friendsgiving” and it was a hit at the party. It is easy to make and tastes delicious! It is also a good alternative to pumpkin pie if you still want to serve something sweet at Thanksgiving.
3 1/2 cups of all purpose flour
3 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 cups canned pumpkin
2/3 cup water
1/2 cup vegetable oil
1 10oz package peanut butter chips
Preheat the oven to 350 degrees. Combine the flour, sugar, baking soda, salt, cinnamon and ginger in a medium bowl. Combine the pumpkin, water, oil and eggs in a mixing bowl and beat until blended. Add the flour mixture gradually, beating constantly until blended. Stir in the peanut butter chips. Pour into three greased and floured 5 by 9 inch loaf pans or seven greased and floured miniature loaf pans. Bake 55 to 70 minutes for the standard loaf pans or 45 to 65 for the miniature loaf pans. You will know they are done when you can insert a tooth pick and the center comes out clean. Let cool in the pans for 10 minutes.
Yield: 3 large loaves or 7 miniature loaves