Ingredients
3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup vegetable oil
3/4 cup water
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In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 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