The following recipe is adapted from the Farmstead Chef cookbook
by Lisa Kivirist and John Ivanko, just in time for Thanksgiving and an
abundant pumpkin harvest. Farmstead Chef offers stories and recipes to
nourish and inspire. Kivirist and Ivanko’s 150 recipes are based on
their quest to eat what they call “farmsteadtarian”: eating as much as
possible from our own gardens, community and, when necessary, from
carefully selected sources as close to the farmers, ranchers, food
artisans, cheese makers, brewers or growers as we can. It’s about being
able to name your farmer, beekeeper or butcher.
Peanut Butter Pumpkin Bread
Who knew a silken pumpkin purée and peanut butter made such good partners? This loaf-style recipe
yields two loaves; if that’s more than you need, these loaves freeze
well or are always appreciated by neighbors. Peanuts are from the legume
family, kin to pinto beans and lentils. Peanut butter provides plant
proteins along with healthy, non-hydrogenated fats. We’ve learned the
hard way that lightly oiling and flour-dusting the pans are crucial
steps to ensure the loaf smoothly pops out of the pan.
1 T. canola oil
1 T. flour (for dusting pans)
3 c. sugar
2 c. pumpkin purée
1 c. vegetable oil
¾ c. water
2/3 c. peanut butter
3 ½ c. flour
2 t. baking soda
1 ½ t. salt
1 t. cinnamon
1 t. nutmeg
• Prepare two 8×4 loaf pans by lightly oiling them, then dusting the inside of the pan with flour.
• In a large mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter. Blend pumpkin mixture well.
• Combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well.
• Pour into prepared loaf pans. Bake at 350 degrees for 60 to 70
minutes or until a toothpick inserted into the centers comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves.
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