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Friday, February 02, 2007

Peanut Butter Pumpkin Bread

(Sorry it's in all CAPS, I just cut and paste it from an e-mail sent to me and I can't be arsed to edit it.)
A student brought this is and I had to ask his mother for the recipe. Note: It's better with the nuts because that adds much-needed texture to it. Also note that this does make three pans-worth of the stuff.

3 ½ CUPS ALL-PURPOSE FLOUR
1 CUP VEGETABLE OIL
3 CUPS SUGAR
2/3 CUP WATER
2 TEASPOONS BAKING SODA
4 EGGS
1 ½ TEASPOON SALT
2 CUPS PEANUT BUTTER CHIPS
1 TEASPOON CINNAMON
1 CUP CHOPPED NUTS (OPTIONAL)
2 CUPS CANNED PUMPKIN
1 CUP RAISINS (OPTIONAL)


IN MEDIUM MIXING BOWL, COMBINE FLOUR, SUGAR, BAKING SODA, SALT, AND CINNAMON. SET ASIDE. IN LARGE MIXING BOWL, BLEND PUMPKIN, OIL, WATER, AND EGGS. GRADUALLY ADD DRY INGREDIENTS UNTIL WELL BLENDED. STIR IN PEANUT BUTTER CHIPS, NUTS, AND RAISINS. POUR INTO 3 GREASED AND FLOURED (OR SPRAYED) LOAF PANS. BAKE AT 350 FOR 50-60 MINUTES. COOL IN PANS FOR 10 MINUTES. REMOVE FROM PANS AND COOL COMPLETELY.

NOTES: GREAT WARM SPREAD WITH BUTTER.
SOME PEOPLE LIKE CREAM CHEESE ON IT.
FREEZES WELL.

2 comments:

amyrosen.nsnf said...

This looks like a terrific recipe! But if you just use whole nuts, it could have too much texture. A good compromise would be a crunchy peanut butter. I really love a brand new one that's both organic and doesn't require stirring: Maranatha's No-Stir Organic Peanut Butter.

TeacherLady said...

It really is great! Chopped walnuts are the best to add to it. I suppose pecans would be good too... Mmm.