Crazy for Crust

Sep 25

Peanut Butter Pumpkin Bread with chocolate chips

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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
  7. slightly, that’s okay. At a 30 minute baking time, the top center portion may be underdone - I like it that way. If you
  8. prefer it to be more done, add about 5-10 minutes baking time.
  9. Tip: slice cooled bread and freeze in individual baggies for a quick snack!
  10. (**Until I remake this bread, I'm going to add this edit: bake time may be 45-55 minutes as per comments)

Other rockin’ quick bread recipes:

Biscoff Banana Bread

biscoff banana bread 1 words

Avocado Banana Bread

avocado-banana-bread (5 of 5)w

Pumpkin Streusel Muffins

pumpkin bran muffins featured

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

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104 Responses to “Peanut Butter Pumpkin Bread with chocolate chips”

  1. Stephanie @ Back for Seconds posted on September 25, 2013 at 2:39 pm (#)

    I looooove peanut butter and pumpkin together! And I also love my bread a bit underdone :)
    This looks awesome, I am SO making it. Pinning!


  2. Jenn posted on September 25, 2013 at 3:10 pm (#)

    That does sound like an unusual combo, but I trust you that it is awesome :)


  3. Mom posted on September 25, 2013 at 3:59 pm (#)

    Sounds great. When are you making it again? Did you say the Saturday that we are coming over? lol



  4. Tina @ Tina's Chic Corner posted on September 25, 2013 at 4:39 pm (#)

    Kudos to working out at the hotel! Been there and I know it’s not easy.
    PB, pumpkin, chocolate?! I’m so there. :) Looks fab!


  5. Nancy P.@thebittersideofsweet posted on September 25, 2013 at 7:05 pm (#)

    I never would of thought of peanut butter and pumpkin either but I am definitely going to give it a try for sure! Plank for 2 minutes and 45 seconds. Oh my! I gave up because every time I went to do it, my 1 year old thought it was a carnival ride and would hop on my back. As if it was not hard enough as it is!


    • Dorothy Kern replied on September 26th, 2013 at 12:56 pm

      Ha, my dog thinks the same thing!!!


  6. Kathy posted on September 25, 2013 at 7:28 pm (#)

    I never would have thought to combine pumpkin and peanut butter but I have been seeing it all over! This sounds absolutely divine! I can’t wait to try this new combo!


  7. Tieghan posted on September 25, 2013 at 7:29 pm (#)

    You and I like our breads the very same way! This is just too good looking!! The peanut butter and chocolate? YUM! I would love this for breakfast!


  8. Jackie posted on September 25, 2013 at 8:31 pm (#)

    YOWZA! I have to try this! (after Im off my cleanse of course!) What will you think of next Dorothy? Sounds and looks sooo scrumptious!


  9. marcie posted on September 25, 2013 at 9:54 pm (#)

    I’ve made pumpkin chocolate chip bread and spread peanut butter on it, but never put the peanut butter in it! This is a great idea, and this bread looks so moist and delicious. Pinning!


  10. Brenda @ SweetSimpleStuff posted on September 25, 2013 at 10:00 pm (#)

    I have not tried that combo of flavors … I’m kind of a flavor combo wimp 😉 I believe you …. will try it soon and like my breads a little underdone too!


  11. Amy posted on September 25, 2013 at 10:29 pm (#)

    GOOD FOR YOU!!! That’s so impressive and inspiring that you worked out on your vacation. And you go girl for showing that trainer! 😉 I never would have thought to combine peanut butter and pumpkin either. I still have some pumpkin left over after my baking this morning, so maybe I’ll have to play around with it too!


  12. Averie @ Averie Cooks posted on September 25, 2013 at 11:15 pm (#)

    So much to say. First, working out. I went running when we were on the trip. I had to workout and get out of those 4 walls of that bldg. I need fresh air so glad to hear you pulled off a 2:45 plank. The 6 lb comment…annoying!

    Gooey bread – thanks for explaining the way you like it. I am ashamed to say I overbake my bread sometimes JUST b/c I know I will be taking pics of it and about 2-3 yrs ago I posted a pic sort of like yours and took the worst beating in my comments about how underdone it was, yadda yadda and now I never post quickbreads that are gooey – but I want to!

    PB and pumpkin – I am all over that combo!


    • Dorothy Kern replied on September 26th, 2013 at 12:52 pm

      Ha, I get comments all the time “it didn’t bake!” when in the post I say I like it underbaked. I tried to cover all my bases this time. :)


  13. Maura @ Yellow lemon tree blog posted on September 26, 2013 at 1:26 am (#)

    Oh this looks so good. I love banana bread so gonna try this too.


  14. Holly @ EatGreatBEGreat posted on September 26, 2013 at 5:07 am (#)

    This bread sounds truly amazing! I’m very excited to give it a try!


  15. Nicole @ FruitnFitness posted on September 26, 2013 at 5:26 am (#)

    I saw Holly tweeted this and it sounds amazing! Two of my favorite flavors combined into one great bread, and I love how it has Greek yogurt in it!


  16. Mary Frances @ The Sweet {Tooth} Life posted on September 26, 2013 at 5:37 am (#)

    Dorothy, I LOVE your bread photos. The way you style them; oh they are SO good! Loved your avo banana bread pics and these too. And I LOVE peanut butter and pumpkin together in baked goods. It does smell amazing and I really like how the base is yogurt, and pumpkin, etc. I bet the texture and flavor are out of this world! Pinned and as soon as my family lets me put pumpkin in something again;) (JK) I’m making this!


    • Dorothy Kern replied on September 26th, 2013 at 12:51 pm

      LOL, mine feels the same way! Thanks for the pin!


  17. Carrie @ Frugal Foodie Mama posted on September 26, 2013 at 5:48 am (#)

    This bread looks so yummy, Dorothy!! I will take a slice right now with my morning coffee. 😉


  18. Erin | The Emerging Foodie posted on September 26, 2013 at 6:35 am (#)

    I never would have thought to try PB and pumpkin either but I love the quickness of this bread and the fact it uses greek yogurt! Yummmm! Also, you show up that muscle man, Dorothy! Loved your story. :)


  19. Aimee @ ShugarySweets posted on September 26, 2013 at 8:09 am (#)

    This looks crazy “amazing” and I’m so “excited” to try it out! hahah, you’ve totally “inspired me”


  20. Laura @ Lauras Baking Talent posted on September 26, 2013 at 9:11 am (#)

    I’m very proud that you worked out at the hotel. When I traveled for work a lot.. I would totally pack clothes and shoes and then never go to work out. I can’t imagine hiring a trainer on vaca. It is vaca after all :) Love the idea of the pumpkin and peanut butter combination.


  21. Nicole @ Young, Broke and Hungry posted on September 26, 2013 at 12:20 pm (#)

    Never would have thought about paring peanut butter and pumpkin together but it doesn’t surprise me it works so well. Pumpkin taste good with everything.


  22. Emily ~SoDomesticated~ posted on September 26, 2013 at 2:01 pm (#)

    I’ve never tried peanut butter and pumpkin together… this is a must, after seeing your delicious creation!


  23. Elizabeth @ posted on September 26, 2013 at 2:49 pm (#)

    Pumpkin + chocolate chips are one of my favorite combinations, but I’ve never thought to add peanut butter. To the kitchen…!


    • Dorothy Kern replied on September 26th, 2013 at 7:43 pm

      I want to try it in cookies. I love this combo!


  24. Lisa @ Wine & Glue posted on September 26, 2013 at 6:36 pm (#)

    Dorothy! This looks amazing!! Also, you are kind of a super hero for working out on vacation! I’m totally impressed!


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  26. Jessica posted on September 29, 2013 at 9:22 pm (#)

    Yum!! I’m making this recipe tomorrow. What is the nutritional info?


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  28. Renee @ Awesome on $20 posted on September 30, 2013 at 9:17 pm (#)

    I’m so impressed by your planking abilities! 30 seconds and I’m over it. But then, I’d rather be poked in the eye with a sharp stick than work out. I would rather eat this pumpkin bread than do just about anything, though. I can’t wait to try the pumpkin PB combo.


    • Dorothy Kern replied on October 1st, 2013 at 6:16 am

      Ha! I feel that way most days Renee! :)


  29. Katie @ Dip It In Chocolate posted on October 1, 2013 at 12:21 pm (#)

    So I should probably not mention my 3 pound weights here, right…? haha


  30. Lucy posted on October 1, 2013 at 12:33 pm (#)

    When you say pumpkin? Where do I buy that? Do they sell that? Is that same as pumping filling for pies?


    • Dorothy Kern replied on October 2nd, 2013 at 1:34 pm

      Yes sorry, my mistake! Canned pumpkin!!


  31. Ashley @ Kitchen Meets Girl posted on October 1, 2013 at 8:52 pm (#)

    OMG. In LOVE with this.


  32. Jennifer posted on October 2, 2013 at 7:58 am (#)

    Thanks for the recipe! I’m assuming you use plain greek yogurt vs. vanilla? :)


  33. Laura posted on October 2, 2013 at 10:31 am (#)

    Sorry maybe a stupid question, but how do you handle the Pumpkin, whcich part of it do you put in, and how do you make sure it’s not in lumps?


    • Dorothy Kern replied on October 2nd, 2013 at 1:31 pm

      Hi Laura! I use pumpkin puree, from the can. Once I add it in, it whisks pretty easily!


  34. liz posted on October 2, 2013 at 5:34 pm (#)

    I just made it in the oven. I can not wait to taste it! Thanks for the recipe!


  35. Nancy @ gottagetbaked posted on October 2, 2013 at 8:40 pm (#)

    What a jerk! I would’ve “accidentally” dropped a twenty pound weight on his foot. Oops. Sorry sir, it was just too heavy for lil ol’ weak-armed me. As for peanut butter and pumpkin, I would’ve never thought to put them together either! But my Gawd, staring at your photos is making me want to run into the kitchen and make this Love it!


    • Dorothy Kern replied on October 3rd, 2013 at 7:11 am

      LOL, I’ll have to remember that! :)


  36. Erin @ The Spiffy Cookie posted on October 3, 2013 at 8:30 am (#)

    Peanut butter and pumpkin together? Mind blown.


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  41. Joanna @ the knitlit twit posted on October 13, 2013 at 3:55 pm (#)

    Mmm, pumpkin and peanut butter, that sounds good. And I picked up some Planters peanut butter with dried cranberries already in it, I might have to use that for this.


    • Dorothy Kern replied on October 13th, 2013 at 7:47 pm

      I bet that would be fantastic!


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  44. Diana posted on October 15, 2013 at 1:58 pm (#)

    This is amazing!! I made two loaves since my pumpkin puree was about to expire and all I get is compliments on the bread I’ve given to people. Super easy to make too! Thank you for this awesome addition to everything pumpkin for the Fall!


    • Dorothy Kern replied on October 16th, 2013 at 4:24 pm

      Yay! I’m so glad you like it Diana!!


  45. PattyS posted on October 15, 2013 at 6:39 pm (#)

    How many servings does this recipe make for nutritional analysis? Thanks!


    • Dorothy Kern replied on October 16th, 2013 at 4:23 pm

      I got about 12 slices. You can cut them thinner or fatter, depending on how many servings you want!


      • PattyS replied on October 16th, 2013 at 8:09 pm

        Thank you!!

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  48. Christine posted on October 21, 2013 at 5:07 am (#)

    I can’t wait to make this! Just curious, what kind of PB did you use — Natural kind (oily) or Skippy/Jif? Smooth or chunky? Thank you for the great recipes!


    • Dorothy Kern replied on October 21st, 2013 at 7:38 am

      Thank you! I always use Skippy Naturals Creamy. It’s natural in the sense that it has only peanuts, but it’s a no-stir peanut butter. Some oil collects on the top, but not like a true natural peanut butter. You can also use a regular peanut butter, or a crunchy!


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  50. Erica posted on October 27, 2013 at 11:43 am (#)

    I just made this. I put in in for 30 minutes and it was still not only gooey but liquid. I’ve been putting in back in for additional 5 minute increments. 35 minutes later, the inside is still not even close to cooked and the outside is burnt! What I am doing wrong??


    • Dorothy Kern replied on October 28th, 2013 at 6:46 am

      I’m sorry Erica! I just saw this, we were traveling yesterday. Hmmm. I’m not sure? I know others have made it so the only thing I can think is to check your oven temperature? Did you make any changes in the recipe? Mine was gooey in the center but definitely cooked around the edges (and I made it twice to be sure!) Let me know and we can try and troubleshoot what happened!


      • Lee-Anne replied on November 4th, 2013 at 7:03 pm

        Mine did this too and it was so gross :( It was too thick of a batter it seemed and was BONE dry on the outside and burnt and raw in the middle. I had to throw it all out, which made me sad! Waste of time, money and yummy ingredients :(

        • Dorothy Kern replied on November 5th, 2013 at 1:48 pm

          I’m sorry Lee-Anne! I’m not sure what the trouble was. I know that many people have said they’ve had success, so I would love to trouble shoot with you. Did you make any substitutions? I know mine was more under done in the center (as shown in the photos – that’s the way we like it), but not raw all the way through.

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  53. Justina posted on November 3, 2013 at 5:36 pm (#)

    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. :)


  54. Jillian posted on November 5, 2013 at 8:31 am (#)

    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.

  55. Mollie posted on November 17, 2013 at 11:04 am (#)

    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!


  56. Krista posted on November 17, 2013 at 2:23 pm (#)

    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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  59. Erin posted on January 1, 2014 at 8:50 am (#)

    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!


  60. LauraC posted on January 16, 2014 at 11:56 pm (#)

    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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  64. All Natural Katie posted on April 18, 2014 at 1:45 pm (#)

    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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  68. kate posted on September 17, 2014 at 10:11 am (#)

    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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