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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!
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
- 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.
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.
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.
Peanut Butter Chocolate Chip Pumpkin Bread
Ingredients
- 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
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 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!
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Recipe Nutrition
Make pumpkin bread with peanut butter and chocolate chips! Peanut Butter Pumpkin bread is an easy quick bread recipe perfect for fall.
Pumpkin Bread Recipes
Last Updated on August 22, 2023
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.
Thanks Justina! It’s definitely one of those things that is strong for some, weak for others! Great tip. 🙂
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??
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!
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 🙁
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.
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!
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!
How many servings does this recipe make for nutritional analysis? Thanks!
I got about 12 slices. You can cut them thinner or fatter, depending on how many servings you want!
Thank you!!
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!
Yay! I’m so glad you like it Diana!!
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.
I bet that would be fantastic!
Peanut butter and pumpkin together? Mind blown.
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 right.now. Love it!
LOL, I’ll have to remember that! 🙂
I just made it in the oven. I can not wait to taste it! Thanks for the recipe!
I hope you loved it!
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?
Hi Laura! I use pumpkin puree, from the can. Once I add it in, it whisks pretty easily!
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