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Ingredients
- 3-1/2 cups all purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 Tbsp cinnamon
- 1 Tbsp nutmeg
- 1/4 Tbsp ginger
- 1 tsp salt
- 1 cup peanut butter
- 1 cup vegetable oil
- 4 large eggs lightly beaten
- 3 cups granulated sugar
- 1/2 cup water
- 1 can pumpkin puree 15 oz
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Grease or spray with cooking spray two (9x5-inch) loaf pans.
- In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk peanut butter, oil, eggs, sugar, and water.
- Mix pumpkin puree with wet ingredients. Combine dry ingredients with wet; be careful not to overmix.
- Pour batter evenly into loaf pans.
- Bake until a toothpick inserted in the center comes out with a few crumbs attached (approx. 45–55 minutes).
- Cool in pan for 10 minutes, then transfer to wire rack.
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