Ingredients
3 cups sugar
1 (15 ounce) can solid pack pumpkin
4 eggs
1 cup vegetable oil
3/4 cup water
1 cup peanut butter
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
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In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, mix, then gradually add to pumpkin mixture; mix well. Pour into two (2) greased 9-inch by 5-inch by 3-inch loaf pans. Bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans to wire racks.
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Stand mixer for bread dough, pastry, meringues, butter churning
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Electric butter churn — artisan butter from cream in minutes
Professional baker's technical reference — formulas, troubleshooting