1 1/2 c. sugar
4 eggs
1 c. salad oil
3 1/2 c. flour
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1 1/2 tsp. salt
2 c. pumpkin
2/3 c. peanut butter
3/4 c. lukewarm water

Blend sugar, eggs and salad oil. Add flour, soda, nutmeg, cinnamon and salt. Stir very well. Add pumpkin, peanut butter and water. Mix well. Bake in loaf pan at 350 degrees for 60-70 minutes or use well greased and floured #2 or 2 1/2 tin can or 1 pound coffee can. Fill half full. When slightly cool, bread will leave cans easily. When cooled completely, wrap in foil and store in refrigerator or freezer. For pumpkin bread only, omit peanut butter and add 2/3 cup nut meats.