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Recipes

Pumpkin Peanut Bread

  • 4 eggs
  • 3 Cups granulated sugar
  • 1 Cup peanut oil
  • 1/3 Cup water
  • 1 (30 oz.) can pumpkin pie filling
  • 3 1/2 Cups all-purpose flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/2 Cups (8 oz.) chopped dates
  • 1 Cup chopped roasted peanuts


Preheat oven to 350°. Grease and flour three 9 x 5 " loaf pans. In large bowl, beat eggs slightly. Gradually stir in sugar, oil, water and pumpkin. Add in flour, salt, soda and cinnamon. Mix well. Stir in dates and nuts.

Pour 1/3 batter into each loaf pan. Bake 1 hour or until bread pulls away from sides of pan. Cool in pans on wire rack 10 minutes and remove from pan and cool completely on rack.

Yield: Makes 3 pans, 27 slices.

Recipe by:
Kathy Beyer
Stockbridge, GA

Recipe Courtesy of the Plains Peanut Festival Recipe Contest

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