Ruth Bosley from Parkton, Md., was looking for a recipe for peanut butter bread. I received a recipe from Anna Childs of Northampton, Mass., for a peanut butter and pumpkin bread that I thought sounded interesting and different. This is a quick bread that comes together in minutes. It has a wonderful texture and bakes up to a rich golden orange. Autumn is the ideal time to give this tasty treat a try. PEANUT BUTTER PUMPKIN BREAD 3 cups sugar 1 15-ounce can solid pack pumpkin 4 eggs 1 cup vegetable oil 3/4 cups water 1 cup peanut butter 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 2 teaspoon ground cinnamon 1 teaspoon nutmeg In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. In another bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well. Pour into two greased 9' x 5' x 3' loaf pans. Bake at 350 degrees F. for 60 to 70 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire rack. Makes 32 servings. Per serving: 240 calories, 12 grams fat, 2 grams saturated fat, 31 grams carbohydrate, 4 grams protein, 2 grams fiber, 26 milligrams cholesterol, 234 milligrams sodium Recipe requests: -- Marlene Millard from Longview, Wash., is looking for a recipe for a cake made from a white cake mix that called for the addition of sour cream to both the cake and the frosting. -- Alice Kemper from Sonoma, Calif., is searching for a recipe for an Ice Box Cookie that she originally found on a bag of C&H sugar in the 1970s. The cookies had grated orange rind as one of the ingredients. If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore, Md. 21278, or e-mail recipefinder@baltsun.com. 