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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!

close up photo of loaf of pumpkin quick bread with chocolate chips, one slice laying on cutting board

Peanut Butter Pumpkin Bread is Amazing!

This pumpkin 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. (Kind of like peanut butter and banana or chocolate and zucchini.)


Ingredients Needed

  • 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

  1. Stir together your oil, pumpkin, brown sugar and granulated sugar in a large mixing bowl.
  2. Stir in peanut butter and eggs. I like to use my sticky measuring cup for peanut butter!
  3. Stir in your dry ingredients (baking soda, salt, and flour) then mix in chocolate chips.
  4. Place in prepared loaf pan and bake at 350°F until a toothpick comes out clean.
close up photo of loaf of pumpkin quick bread with chocolate chips, 2 slices laying on cutting board

Expert Tips

  • 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.


How long do you bake pumpkin bread?

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.

How to store quick bread

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.

slice of pumpkin bread with chocolate chips

Peanut Butter Chocolate Chip Pumpkin Bread

4.77 from 39 votes
Peanut Butter Pumpkin Bread is an easy pumpkin bread recipe full of peanut butter. The flavor combination is perfect for fall and this is a great breakfast or dessert! The chocolate makes it perfect.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Yield 12 servings
Serving Size 1 slice


  • 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
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  • 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!

Recipe Video

Recipe Nutrition

Serving: 1slice | Calories: 324kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 263mg | Potassium: 152mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2460IU | Vitamin C: 0.9mg | Calcium: 47mg | Iron: 1.9mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

Make pumpkin bread with peanut butter and chocolate chips! Peanut Butter Pumpkin bread is an easy quick bread recipe perfect for fall.SaveSaveSaveSave

Pumpkin Bread Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.77 from 39 votes (37 ratings without comment)

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Recipe Rating


  1. 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!

  2. I’m not sure what went wrong, but I followed the recipe exactly as written and it was really dry. I should’ve followed my instincts when the batter was thick and dry, but I went with it and was disappointed. It’s dry and crumbly. The flavor is great, but you can’t even eat it. Then I see some comments mentioning yogurt and cream cheese? Did something get edited out? Either way, what a disappointing waste of ingredients

    1. I’m sorry that happened – nothing was left out. Can you let me know what brand of peanut butter and pumpkin you used? And how do you measure your flour?

      1. The PB is Trader Joe’s natural peanut butter, the pumpkin was Libby’s. I measure flour by spooning it into the measuring cup and leveling with a knife. I wanted to love this so badly! Thank you for replying!

  3. The recipe calls for salt but the instructions don’t include when to add it. I’m sure that was an accidental omission. 🙂