3-1/2 cups flour ………………………........………… 3 cups sugar
2 tsp baking soda …………………….........………… 1-1/2 tsp salt
1-1/2 tsp cinnamon ………………….......………..…. 1/2 tsp nutmeg
1 can (15 oz.) pumpkin ……………….......……...….. 4 eggs
1 cup vegetable oil ……………………........…….…. 2/3 cup peanut butter
3/4 cup water (or 1/2 cup water & 1/4 cup caramel liquid coffee creamer)
GLAZE:
3/4 cup powdered sugar ……………………....... 1 tsp creamy peanut butter
1-2 TB liquid (water or caramel liquid coffee creamer)
***
Preheat oven to 350. Spray 2 9” loaf pans with non-stick baking spray (containing flour).
In large bowl, combine flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened.
Spread in prepared pans. Bake at 350° for 50-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Drizzle with glaze (if done on hot bread, it will be clear & translucent ~ if done on cooled bread, it will be opaque). Makes 2 loaves
GLAZE: Put powdered sugar & peanut butter in small bowl. Gradually whisk in liquid until slightly thickened spreading consistency (can adjust by adding more sugar/liquid)