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An easy pumpkin bread recipe is filled with peanut butter: the combination is so good you can’t knock it until you try it. The chocolate takes it over the top! Peanut Butter Pumpkin Bread is a one of those things you’re scared to try but love it once you do!
Why You’ll Love This Recipe
I love pumpkin bread and I love peanut butter banana bread so I figured…why not try them together? I never in a million years would have paired those two flavors together but it was a trend several years ago and I ran with it (I made peanut butter pumpkin fudge too!)
What I love most about this recipe (besides the taste, obviously) is the smell. It’s that intoxicating peanut butter cookie meets fall baking smell and it makes you want to try a piece immediately. This easy quick bread is soft and moist and full of chocolate (which pairs perfectly with both flavors). Don’t knock it ’til you try it!
Pumpkin Bread Ingredients
- I always use vegetable oil in my muffin and quick bread recipes. A neutral oil, it keeps everything nice and moist.
- Be sure to use pumpkin puree (not pumpkin pie mix). I also love this recipe because it uses up 3/4 cup pumpkin puree you might have left over from making pumpkin scones or pumpkin muffins.
- I use a regular store bought no-stir peanut butter for this recipe. A natural needs-to-be-stirred peanut butter won’t work. (Skippy or Jif Naturals will work – it’s no-stir.)
- All pumpkin recipes need pumpkin pie spice! You can use individual spices or a mix, or make pumpkin pie spice substitute to have on hand.
- Chocolate Chips pair 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.
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Dorothy’s Testing Notes
- Pan size matters. I used an 8×4-inch pan for this bread. You could also use a 10×5-inch but don’t use any other size.
- The outside will brown quite a bit. If you notice this happening too fast, lower your oven temperature to 325°F and/or tent the pan with foil.
- You need to bake this less time than you think so it can finish baking as it sets or it will be dry. Make sure to take it out when a toothpick still has a bit of gooeyness on it (not dry crumbs and not liquid wet).
Peanut Butter Chocolate Chip Pumpkin Bread Recipe
Video
Ingredients
- ⅓ cup vegetable oil
- ¾ cup (183g) pumpkin puree
- 2 large eggs
- ½ cup (134g) peanut butter
- ¼ cup (50g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 ½ tablespoons pumpkin pie spice
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 1 cup (170g) chocolate chips, divided
Instructions
- Preheat oven to 350°F. Spray an 8×4-inch loaf pan with cooking spray.
- Whisk oil, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.
- Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.
- Stir chocolate chips into batter.
- Pour into prepared pan. Sprinkle the extra chocolate chips over the top.
- Bake for about 40-50 minutes until the loaf is done on the outside and a toothpick comes out of the center crack with gooey crumbs (not dry, not wet). The outside will get dark, and then if you let it sit for a few minutes it'll finish baking as it cools. If you cook it until the toothpick comes out clean the bread will be too dry.
- Tip: slice cooled bread and freeze in individual baggies for a quick snack!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pumpkin Bread with peanut butter
- Always stir the wet ingredients first (pumpkin, peanut butter, oil, eggs, and sugars). The mixture will be orange.
- Once you stir in the spices and dry ingredients, the mixture will be very thick.
- Bake in a loaf pan, add more chocolate chips on top if you want.
FAQs
You’ll see the slightly gooey center of this bread. After 40-50 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.
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.
After reading the comments, I baked this for 40 minutes and took it out of the oven. The flavor is pretty good but I think your ratios are off. More pumpkin or oil is needed. The batter was extremely thick when I put it in the loaf pan, so I knew it would be dry if I baked it for 50 minutes. The chocolate chips add much needed moisture to the loaf. I am going to wrap it up and I think it will be better tomorrow.
Made this exactly as written. Baked for 5 minutes less. Came out great! Moist with a gooey center. Sliced it up and put slices in freezer. Will make again!
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!
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.
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.
They’re just so much better that way! Glad you liked it! 🙂
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