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This Peanut Butter Pumpkin Bread is a new family favorite!
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!
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Peanut Butter Pumpkin Bread is Amazing!
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. (Kind of like peanut butter and banana or chocolate and zucchini.)
- Oil: Because of all the pumpkin wetness, there is only 1/4 cup of vegetable oil in this bread. The combination of oil and pumpkin keep it super moist, and it’s healthier than a traditional pumpkin bread because it isn’t extra full of oil or butter. (Remember my pumpkin brownie muffins? Pumpkin works wonders!)
- Pumpkin: Use pumpkin puree, not pumpkin pie mix.
- Peanut Butter: Be sure to use a no-stir (not natural) peanut butter. Baking with natural peanut butter doesn’t always work in traditional recipes.
- Pumpkin Spice: The bread is also filled with pumpkin pie spice (a whopping 1 1/2 tablespoons).
- 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.
How to make Pumpkin Bread with peanut butter
- Stir together your oil, pumpkin, brown sugar and granulated sugar in a large mixing bowl.
- Stir in peanut butter and eggs. I like to use my sticky measuring cup for peanut butter!
- Stir in your dry ingredients (baking soda, salt, and flour) then mix in chocolate chips.
- Place in prepared loaf pan and bake at 350°F until a toothpick comes out clean.
- 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.
- 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.)
- Be sure to buy pumpkin puree, not pumpkin pie mix.
- The gooey center is perfect – and the rest of the bread will be too.
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.
Peanut Butter Chocolate Chip Pumpkin Bread
- ¼ cup (59ml) 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
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (242g) all-purpose flour
- 1 cup (170g) chocolate chips divided
- 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 about 3/4 cup chocolate chips into batter.
- Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.
- Bake for about 50-60 minutes until the loaf is done on the outside and a toothpick comes out with a bit of crumb. There'll be a perfect gooey spot in the center but the rest of the bread will be done perfectly.
- Tip: slice cooled bread and freeze in individual baggies for a quick snack!
Make pumpkin bread with peanut butter and chocolate chips! Peanut Butter Pumpkin bread is an easy quick bread recipe perfect for fall.
Last Updated on August 22, 2023