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!
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.
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.
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.
Okay, I need to go make more. Excuse me now…
Other rockin’ quick bread recipes:
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