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Crazy for Crust

Sep 25

Peanut Butter Pumpkin Bread with chocolate chips

This Peanut Butter Pumpkin Bread is a new family favorite! Filled with pumpkin, peanut butter and spices, the chocolate chips take this bread over the top!

Peanut Butter Pumpkin Bread with chocolate chips | We LOVE this bread and want it every day for breakfast! | | #pumpkin #breakfast

I was so proud of myself on my trip last weekend: I actually worked out at the hotel. I thought ahead and brought workout clothes and running shoes, knowing I’d have some time one of the days to exercise. Huge pat on the back for me!

At the hotel gym, I ran a few miles, then went to do some weights. Over by the weight rack, a trainer was working with a hotel guest. (Who knew you could hire a trainer on vaca??) While I was looking over the meager weight selection, looking for at least 10 pounders that weren’t there, the trainer asked me if I was looking for the six-pounders.

And I must say, I was a little insulted.

I may be a girl. But I’m a girl on vacation who is working out. That means something, don’t you think?

So I grabbed the heaviest I could find (9 lbs) and proceeded to stand on the upside-down bosu ball and do curls and squats. Then I did a 2:45 plank.

So there Mr. Muscled Trainer Man. So there.

And then I proceeded to eat my weight in cake for the rest of the weekend. Which is why I now need to work out even more – and why I need this Peanut Butter Pumpkin Bread in my life.

Peanut Butter Pumpkin Bread with chocolate chips | We LOVE this bread and want it every day for breakfast! | | #pumpkin #breakfast

This bread is seriously a new family favorite. I’ve made it twice, and a third is on the horizon.

If I make something twice, you know it’s good.

Did you know that peanut butter and pumpkin go together? I never in a million years would have paired them. But lots of people did last year, so I wanted to try it this season.

And wow – those peeps last year were so right. They go together perfectly. When you mix the peanut butter into the pumpkin in the recipe immediately the smell is perfect. I really can’t describe it other than to say these two flavors were meant for each other.

Peanut Butter Pumpkin Bread with chocolate chips | We LOVE this bread and want it every day for breakfast! | | #pumpkin #breakfast

This recipe is great for after a workout or for breakfast because there is no oil in it at all. No butter. Instead, you mix peanut butter, pumpkin, and greek yogurt (I love Chobani) together to make the base of the wet ingredients. These, along with the eggs, make a moist and tender bread that is so much healthier!

The bread is also filled with pumpkin pie spice (a whopping 1 1/2 tablespoons) and chocolate chips, another ingredient that pairs well with both pumpkin and peanut butter. I put most of the chocolate chips in the bread and the rest on top, to make it pretty.

You’ll see the gooey center of this bread. After 30 minutes, the edges are done and the center is still gooey. This is how I like my quick bread. You’ll see most of my recipes look this way. I eat around the edges and save that gooey center for last! But if that doesn’t float your boat, you can add a few minutes to the cooking time.

This has been Jordan’s favorite breakfast for the last few weeks. In fact, I only got 1 slice of the last loaf. After it cools, I slice it and place each slice in a ziploc baggie and freeze. Then I pop it in the microwave for 30-45 seconds and Jordan has a fast breakfast that she thinks is a super treat and I know is secretly sort of healthy.

It’s a win-win.

Peanut Butter Pumpkin Bread with chocolate chips | We LOVE this bread and want it every day for breakfast! | | #pumpkin #breakfast

Okay, I need to go make more. Excuse me now…

Peanut Butter Chocolate Chip Pumpkin Bread


  • 1/4 cup nonfat greek yogurt
  • 3/4 cup pumpkin puree
  • 2 eggs
  • 1/2 cup peanut butter
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup chocolate chips, divided


  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. Whisk greek yogurt, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.
  3. Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.
  4. Stir about 3/4 cup chocolate chips into batter.
  5. Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.
  6. Bake for about 30 minutes, until a toothpick comes out clean at the edge of the bread. The bread may fall in the middle slightly, that’s okay. At a 30 minute baking time, the top center portion may be underdone - I like it that way. If you prefer it to be completely done, bake it about 40-50 minutes.
  7. Tip: slice cooled bread and freeze in individual baggies for a quick snack!

Peanut Butter Pumpkin Bread

Other rockin’ quick bread recipes:

Biscoff Banana Bread

biscoff banana bread 1 words

Avocado Banana Bread

avocado-banana-bread (5 of 5)w

Pumpkin Bread with Maple Glaze

Pumpkin Bread with Maple Glaze (9 of 15)w

Sweets from friends:
Six Banana Banana Bread by Averie Cooks
Lemon Zucchini Banana Bread by Eat Cake for Dinner
Chocolate Chip Banana Bread by Something Swanky

111 comments on “Peanut Butter Pumpkin Bread with chocolate chips

  1. Pingback: New Ideas | Peanut Butter Pumpkin Bread with chocolate chips

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  3. I made this today. I love the pumpkin/pb/chocolate combo, but IMO 1 1/2 tablespoons was way too much pumpkin pie spice. 1 1/2 teaspoons probably would be adequate.


    • Dorothy Kern replied on November 3rd, 2013 at 7:28 pm

      Thanks Justina! It’s definitely one of those things that is strong for some, weak for others! Great tip. 🙂


  4. This sounds so yummy! Can you use natural PB? Thanks!


    • Dorothy Kern replied on November 5th, 2013 at 1:19 pm

      I always use Skippy Naturals in my recipes, but that is a no-stir natural. I’ve never made it with a traditional natural peanut butter. Maybe try a no-stir brand!


      • Annie replied on November 3rd, 2014 at 9:55 am

        Don’t use the Jar junk peanut butter. 
        Use Organic only peanut butter..Trader Joe’s sells it cheap..

        Some PB, have added Too Much Oil..and other junk.PB is full of mold, that you do not see…
        That is the type of  regular PB you buy in the market in the jar, it also is full of oil, & more sugar…

        Shop smart, read labels 

        • Dorothy Kern replied on November 3rd, 2014 at 12:10 pm

          Just a note Annie, that often baking with natural peanut butter changes the recipe. I have not made this with natural peanut butter (only Skippy Naturals) and I cannot verify it will work with natural peanut butter.

  5. Can I substitue whole wheat flour and honey for the refined sugar portion? I don’t want to take away from the flavor though!


    • Dorothy Kern replied on November 17th, 2013 at 12:40 pm

      I’ve never subbed honey, but you can do a combination of whole wheat and all-purpose. Whenever I’ve subbed whole wheat 100% it’s too dense. I think that white whole wheat is different, but I’d try a combo unless you’re comfortable subbing it all!


  6. Just made this and it was delicious. I love breads and gooey desserts in general, but have never tried gooey bread so I thought this would be perfect! I did end up baking it for around 45 minutes because the center was still very batter-like. I took it out of the oven and let it rest for about 5 minutes and went to turn it out on to my cooling rack and the whole inside came out when I turned it upside down! It was still very much like batter and I lost about 1/2 cup when I turned it over.. The top was nice and brown and I had no idea the inside was still batter. The bread (minus the middle!) Is great and I’ll definitely make it again. Maybe I should have let it rest for more than 5 minutes?? (I pre-heated and cooked at 350 and have a convection oven)


    • Dorothy Kern replied on November 17th, 2013 at 5:44 pm

      That’s so strange! I know mine was under done in the center (as you can see from the photos) but not totally like that. Although I usually do let it cool in the pan before removing it – it probably sets better once it sits longer. Were you baking normally or on convection?


      • Krista replied on November 18th, 2013 at 4:51 am

        I’ll let it cool longer next time. I didn’t know if I would have trouble getting it out of the pan if I let it cool too long. I also did use the convection setting. It usually bakes more evenly using the convection setting. Maybe I’ll try the normal setting AND let it cool longer. Thanks for the reply.

        • Jaclyn replied on June 29th, 2014 at 1:36 am

          I just made this and lined the loaf pan w parchment paper, long side only. Gave it a spritz of Pam and it came right out!

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  9. I was so excited to try this recipe! I baked it for 45 minutes (first 30, then in 5 min incriminates) at 350 and the center was still batter, while the ends were dry and almost burnt. I didn’t use any substitutions so I’m not sure what the problem was! I love gooey bread, but not liquid. Bummer!


    • Dorothy Kern replied on January 1st, 2014 at 4:28 pm

      I’m sorry Erin! I’ve made this twice, and the center is gooey, but not liquid. I’ll need to try it again to check for a third time!


  10. I made this bread today after finding exactly 3/4 cup pumpkin that needed to be used up right away. I love peanut butter with pumpkin in sandwiches but somehow never thought of baking them into bread together. It’s so good I might never make regular pumpkin bread again! I was worried all that spice would hide the peanut butter taste, but the flavors are perfectly balanced. I’m also a bit relieved to find out I’m not the only one who deliberately underbakes quick breads to keep them gooey in the middle.


    • Dorothy Kern replied on January 17th, 2014 at 6:43 am

      They’re just so much better that way! Glad you liked it! 🙂


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  14. I like the combination of pumpkin, peanut butter and chocolate. The bread ends up with a nice crispy crust, which I love.

    I also had to bake for an additional time (35 minutes on top of the 30, total 65 minutes bake time). The center was too gooey (still batter consistency). Since the bread continues to bake for a little bit after removal from oven, it become overdone. Next time, I will keep 5-10 minutes less in the oven and let it cool (maybe 55-60 minutes total). My oven is usually pretty right on temperatures, so I’m not sure what happened.

    I let it cool completely in the pan and then couldn’t get it out even though I oiled very well. Maybe next time I will dust with flour or line with parchment paper.


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  18. When you day 3/4 can– what size can?


    • Dorothy Kern replied on September 17th, 2014 at 5:55 pm

      It should say cup! 3/4 cup! 🙂


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  21. Thanks for this recipe, can’t wait to try! Could you add another 1/4 c of PB or pumpkin in place of the yogurt? I don’t have any on hand and I don’t want to buy it just for that.


    • Dorothy Kern replied on October 22nd, 2015 at 11:29 am

      You can add an additional 1/4 cup of oil instead! Using the yogurt just takes place of some of the oil. 🙂


      • Evelyn B replied on November 22nd, 2015 at 8:59 pm

        Wait, *additional* oil? I don’t see any oil listed in this recipe.

        • Dorothy Kern replied on November 23rd, 2015 at 6:29 am

          Is that in the comments? I’m not sure exactly what you’re referring to but if it was in response to a comment, I probably meant replace the yogurt with oil.

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  23. If we want to eat it over a few days, should we refrigerate it? I’m waiting for it to cool so I can try it, but it smells great!


    • Dorothy Kern replied on November 23rd, 2015 at 6:30 am

      Yes, I’d refrigerate it, since it has cream cheese in the filling. You can freeze it also.


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