Finds: Peanut Butter Cup Pumpkin Bread
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup buttermilk (make your own by adding 1 teaspoon of vinegar to 1/3 cup milk)
2 cups flour
Heaping 1 1/2 cups chopped Reese’s Peanut Butter Cups (about 25 miniatures, unwrapped and chopped)
Preheat oven to 350°F. Spray a 9×5” loaf pan with cooking spray.
Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour just until combined. Fold in 1 cup of the chopped peanut butter cups.
Pour batter into prepared pan. Sprinkle the remaining peanut butter cup chunks over the top of the bread. Bake for 40-45 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
Let the bread cool before cutting. Store in an airtight container for up to 3 days or slice and freeze in individual sandwich bags.