Peanut Butter Cup Pumpkin Bread

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Hey, don’t knock it ’til you try it. Peanut butter and pumpkin pair so well together, I promise!

This Peanut Butter Cup Pumpkin Bread is your favorite pumpkin bread recipe with peanut butter cups inside!

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Peanut Butter Cup Pumpkin Bread - an easy pumpkin bread filled with peanut butter cups. We couldn't stop eating this bread!

Peanut Butter Cup Pumpkin Bread

A few years ago I posted Peanut Butter Pumpkin Bread. You guys all lost your minds over that recipe! Every year it becomes one of my most viewed posts, for good reason:

People don’t think peanut butter and pumpkin goes together. Guess what? Newsflash! It totally does.

(If you had any doubt, check out this fudge. One of my most popular fall recipes, BTW.)

For this iteration of peanut butter + pumpkin, I decided to combine my favorite candy, Reese’s Peanut Butter Cups, with my favorite pumpkin bread recipe. The result? A bread that reminds you of fall…and your favorite candy.

Peanut Butter and pumpkin go so well together, especially in a bread recipe, which is why I added peanut butter cups to my favorite pumpkin bread!

Easy Peanut Butter Cup Pumpkin Bread Recipe made with Reese's Peanut Butter Cups!

Ingredients Needed

Sugar: My pumpkin bread recipe uses brown and granulated sugar to keep the bread moist.

Oil: I love using vegetable oil in quick bread recipes because it keeps them moist – plus no mixer needed for this recipe.

Pumpkin Puree: Be sure to buy the pure pumpkin, not pumpkin pie mix.

Eggs: Eggs provide structure for the bread and the fat in the yolks keep it moist.

Spices: You’ll need a hefty dose of pumpkin pie spice!

Salt: Required since you we started with oil, which is neutral.

Baking Soda: This is how we leaven the bread, that works with the sourness from buttermilk.

Buttermilk: Make your own by adding 1 teaspoon of vinegar to ⅓ cup milk, and you can use nondairy milk and add the vinegar to the recipe.

Flour: All purpose flour is what I always use but you can substitute 1:1 Gluten Free All Purpose Flour.

Reese’s Peanut Butter Cups: The chocolate peanut butter candy goes so well with the bread. Use regular ones and chop them or use the minis that don’t need to be chopped. 

How to make Pumpkin Bread with Peanut Butter Cups

  1. Pan size: Preheat oven to 350°F. Spray a 9×5” loaf pan with cooking spray. You can also use an 8×4-inch pan.
  2. Stir granulated sugar and brown sugar with oil and pumpkin.
  3. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour just until combined. Fold in 1 cup of the chopped peanut butter cups.
  4. Pour batter into prepared pan. Sprinkle the remaining peanut butter cup chunks over the top of the bread. Bake for 40-45 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
Peanut Butter Cup Pumpkin Bread Recipe

How do you keep pumpkin bread moist?

This bread is so easy to make – it’s one bowl, one spoon, and you don’t even need a mixer. The use of vegetable oil keeps the bread moist, as does the pumpkin puree. And we all know that pumpkin puree doesn’t really add anything to recipes except it’s orange color, so the bread is full of pumpkin pie spice. Your entire house will smell like Thanksgiving!

It’s important to note that this bread uses a combination of buttermilk and baking soda to give it it’s light and fluffy texture, much like in my mom’s banana bread. If you don’t have buttermilk you can substitute nonfat or whole milk, but add a teaspoon of white vinegar. This will give the recipe the acidity it needs to work it’s magic.

The bread alone is perfect. You could do any number of things to the base bread recipe: add chocolate chips, toffee, nuts, caramel or frost it with cream cheese frosting. But my favorite thing to add to anything pumpkin is PEANUT BUTTER.

Do pumpkin and peanut butter go together?

Until Apple invents taste and smell technology for iTunes you’ll just have to believe me that this combo works. It’s a combination made in heaven. Simply chop up some peanut butter cups and add them inside and on top of this quick bread recipe. It makes a wonderful dessert or indulgent breakfast, or even a fantastic gift.

May I dare to say…it’s the Best Bread Ever?

Peanut Butter Cup Pumpkin Bread - an easy pumpkin bread filled with peanut butter cups. We couldn't stop eating this bread!

How to know when Pumpkin Quick Bread is done?

To test quick breads you’ll want to test with a toothpick in the center of the bread (in the crack) and it’ll come out clean or with just a few crumbs.

Other Quick Bread Recipes

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Peanut Butter Cup Pumpkin Bread

This Peanut Butter Cup Pumpkin Bread is so easy to make! One bowl, no mixer needed! The combination of peanut butter and pumpkin is so good together – once you try it you’ll fall in love with it!
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Serving Size 1 slice

Ingredients

  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • cup (79ml) vegetable oil
  • 1 cup (244g) pumpkin puree
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • cup (79ml) buttermilk make your own by adding 1 teaspoon of vinegar to ⅓ cup milk
  • 2 cups (248g) flour
  • 1 ½ cups chopped Reese’s Peanut Butter Cups about 25 miniatures, unwrapped and chopped

Instructions

  • Preheat oven to 350°F. Spray a 9×5” loaf pan with cooking spray.
  • Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour just until combined. Fold in 1 cup of the chopped peanut butter cups.
  • Pour batter into prepared pan. Sprinkle the remaining peanut butter cup chunks over the top of the bread. Bake for 40-45 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
  • Let the bread cool before cutting. Store in an airtight container for up to 3 days or slice and freeze in individual sandwich bags.

Nutrition Information

Serving: 1slice | Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 229mg | Potassium: 110mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3235IU | Vitamin C: 0.9mg | Calcium: 31mg | Iron: 1.6mg

Nutritional information not guaranteed to be accurate

Course Breakfast
Cuisine American
Keyword pumpkin

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24 CommentsLeave a comment or review

  1. You are ROCKING the pumpkin lately!  And I just introduced my daughter to Friday Night Lights – so much fun to re-live it again!

  2. I would like to introduce my daughter to The Green Hornet re-runs (who can beat Bruce Lee as an action heroe?!), but I have yet to find them.  This bread looks perfect – I like the gooey-looking chocolate in it!

  3. Oh my goodness, Dorothy. This looks and sounds amazing, and I can practically taste and smell it just looking at the photos. WANT!

  4. Peanut butter and pumpkin (the topics of my cookbooks) pair wonderfully together…but try to convince editors of that 🙂 I wanted to put so many pumpkin/PB recipes in each of the books but think I ended up only getting 1 in each book because people don’t think they ‘go’ together…if only they could taste it! 🙂 I would go NUTS over this bread…omg.

    Doogie Howser, I used to LOVE that show growing up!

  5. NPH def is an American icon! And I love that you’re introducing your daughter to him, so cute 🙂 Peanut butter cups and pumpkin bread are two of my favorite desserts, so combining them can only mean great things! Pinning 🙂

  6. I’ve been watching NPH’s new show too – so fun! It is still strange seeing him as someone other than Dr. Doogie! My husband is finally coming around on pumpkin – will have to try this recipe on him soon (he is a PB fanatic).