This post may contain affiliate links. For more information, read my disclosure policy.

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!

Pin it now to save for later

Pin Recipe
close up photo of loaf of pumpkin quick bread with chocolate chips, one slice laying on cutting board
Table of Contents
  1. Peanut Butter Pumpkin Bread is Amazing!
  2. Ingredients in Pumpkin Bread with Peanut Butter
  3. How long do you bake pumpkin bread?
  4. How to store quick bread
  5. Expert Tips
  6. Other Amazing Quick Breads
  7. Peanut Butter Chocolate Chip Pumpkin Bread Recipe

Peanut Butter Pumpkin Bread is Amazing!

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

close up photo of loaf of pumpkin quick bread with chocolate chips, 2 slices laying on cutting board

Ingredients in Pumpkin Bread with Peanut Butter

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!)

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.

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

This has been Jordan’s favorite breakfast for the last few weeks (and she’s not even a huge pumpkin fan; she prefers chocolate). 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.

Peanut Butter Pumpkin Bread is a delicious and EASY pumpkin bread filled with peanut butter and chocolate. The combination works!

Okay, I need to go make more. Excuse me now…

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

Expert Tips

  1. 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.
  2. I use a regular store bought no-stir natural peanut butter for this recipe. A natural needs-to-be-stirred peanut butter won’t work.
  3. Be sure to buy pumpkin puree, not pumpkin pie mix.
  4. The gooey center is perfect – and the rest of the bread will be too.

Other Amazing Quick Breads

slice of pumpkin bread with chocolate chips

Peanut Butter Chocolate Chip Pumpkin Bread

4.83 from 29 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


  • 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
Author Dorothy Kern
Keyword pumpkin

Click here to see more PEANUT BUTTER recipes!

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.

Check out my other rockin’ quick bread recipes or Dark Chocolate Pumpkin Bread by Love from the Oven, Pumpkin Zucchini Bread by Shugary Sweets, or Peanut Butter Bread by She Wears Many Hats.

Sweets from friends:
Six Banana Banana Bread by Averie Cooks
Lemon Zucchini Banana Bread by Eat Cake for Dinner
Chocolate Chip Banana Bread by Something Swanky

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

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 16, 2022

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.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published.

Recipe Rating


  1. I made this today. I love the pumpkin/pb/chocolate combo, but IMO 1 1/2 tablespoons was way too much pumpkin pie spice. 1 1/2 teaspoons probably would be adequate.

    1. Thanks Justina! It’s definitely one of those things that is strong for some, weak for others! Great tip. 🙂

  2. I just made this. I put in in for 30 minutes and it was still not only gooey but liquid. I’ve been putting in back in for additional 5 minute increments. 35 minutes later, the inside is still not even close to cooked and the outside is burnt! What I am doing wrong??

    1. I’m sorry Erica! I just saw this, we were traveling yesterday. Hmmm. I’m not sure? I know others have made it so the only thing I can think is to check your oven temperature? Did you make any changes in the recipe? Mine was gooey in the center but definitely cooked around the edges (and I made it twice to be sure!) Let me know and we can try and troubleshoot what happened!

      1. Mine did this too and it was so gross 🙁 It was too thick of a batter it seemed and was BONE dry on the outside and burnt and raw in the middle. I had to throw it all out, which made me sad! Waste of time, money and yummy ingredients 🙁

      2. I’m sorry Lee-Anne! I’m not sure what the trouble was. I know that many people have said they’ve had success, so I would love to trouble shoot with you. Did you make any substitutions? I know mine was more under done in the center (as shown in the photos – that’s the way we like it), but not raw all the way through.

  3. I can’t wait to make this! Just curious, what kind of PB did you use — Natural kind (oily) or Skippy/Jif? Smooth or chunky? Thank you for the great recipes!

    1. Thank you! I always use Skippy Naturals Creamy. It’s natural in the sense that it has only peanuts, but it’s a no-stir peanut butter. Some oil collects on the top, but not like a true natural peanut butter. You can also use a regular peanut butter, or a crunchy!

  4. This is amazing!! I made two loaves since my pumpkin puree was about to expire and all I get is compliments on the bread I’ve given to people. Super easy to make too! Thank you for this awesome addition to everything pumpkin for the Fall!

  5. Mmm, pumpkin and peanut butter, that sounds good. And I picked up some Planters peanut butter with dried cranberries already in it, I might have to use that for this.

  6. What a jerk! I would’ve “accidentally” dropped a twenty pound weight on his foot. Oops. Sorry sir, it was just too heavy for lil ol’ weak-armed me. As for peanut butter and pumpkin, I would’ve never thought to put them together either! But my Gawd, staring at your photos is making me want to run into the kitchen and make this Love it!

  7. Sorry maybe a stupid question, but how do you handle the Pumpkin, whcich part of it do you put in, and how do you make sure it’s not in lumps?