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

4.17 from 6 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.

5 Secrets to BETTER Cookies
Sign up below to get my hacks for FREE!

Leave a Comment

Your email address will not be published.

Recipe Rating


  1. If we want to eat it over a few days, should we refrigerate it? I’m waiting for it to cool so I can try it, but it smells great!

  2. Thanks for this recipe, can’t wait to try! Could you add another 1/4 c of PB or pumpkin in place of the yogurt? I don’t have any on hand and I don’t want to buy it just for that.

      1. Is that in the comments? I’m not sure exactly what you’re referring to but if it was in response to a comment, I probably meant replace the yogurt with oil.

  3. I like the combination of pumpkin, peanut butter and chocolate. The bread ends up with a nice crispy crust, which I love.

    I also had to bake for an additional time (35 minutes on top of the 30, total 65 minutes bake time). The center was too gooey (still batter consistency). Since the bread continues to bake for a little bit after removal from oven, it become overdone. Next time, I will keep 5-10 minutes less in the oven and let it cool (maybe 55-60 minutes total). My oven is usually pretty right on temperatures, so I’m not sure what happened.

    I let it cool completely in the pan and then couldn’t get it out even though I oiled very well. Maybe next time I will dust with flour or line with parchment paper.

  4. I made this bread today after finding exactly 3/4 cup pumpkin that needed to be used up right away. I love peanut butter with pumpkin in sandwiches but somehow never thought of baking them into bread together. It’s so good I might never make regular pumpkin bread again! I was worried all that spice would hide the peanut butter taste, but the flavors are perfectly balanced. I’m also a bit relieved to find out I’m not the only one who deliberately underbakes quick breads to keep them gooey in the middle.

      1. I just put this loaf in the oven. Reviewing it, I realized I forgot the salt. It is listed in the ingredients, but not listed in the instructions. Oooops. Hopefully it turns out…..

  5. I was so excited to try this recipe! I baked it for 45 minutes (first 30, then in 5 min incriminates) at 350 and the center was still batter, while the ends were dry and almost burnt. I didn’t use any substitutions so I’m not sure what the problem was! I love gooey bread, but not liquid. Bummer!

    1. I’m sorry Erin! I’ve made this twice, and the center is gooey, but not liquid. I’ll need to try it again to check for a third time!

  6. Just made this and it was delicious. I love breads and gooey desserts in general, but have never tried gooey bread so I thought this would be perfect! I did end up baking it for around 45 minutes because the center was still very batter-like. I took it out of the oven and let it rest for about 5 minutes and went to turn it out on to my cooling rack and the whole inside came out when I turned it upside down! It was still very much like batter and I lost about 1/2 cup when I turned it over.. The top was nice and brown and I had no idea the inside was still batter. The bread (minus the middle!) Is great and I’ll definitely make it again. Maybe I should have let it rest for more than 5 minutes?? (I pre-heated and cooked at 350 and have a convection oven)

    1. That’s so strange! I know mine was under done in the center (as you can see from the photos) but not totally like that. Although I usually do let it cool in the pan before removing it – it probably sets better once it sits longer. Were you baking normally or on convection?

      1. I’ll let it cool longer next time. I didn’t know if I would have trouble getting it out of the pan if I let it cool too long. I also did use the convection setting. It usually bakes more evenly using the convection setting. Maybe I’ll try the normal setting AND let it cool longer. Thanks for the reply.

      2. I just made this and lined the loaf pan w parchment paper, long side only. Gave it a spritz of Pam and it came right out!

  7. Can I substitue whole wheat flour and honey for the refined sugar portion? I don’t want to take away from the flavor though!

    1. I’ve never subbed honey, but you can do a combination of whole wheat and all-purpose. Whenever I’ve subbed whole wheat 100% it’s too dense. I think that white whole wheat is different, but I’d try a combo unless you’re comfortable subbing it all!

    1. I always use Skippy Naturals in my recipes, but that is a no-stir natural. I’ve never made it with a traditional natural peanut butter. Maybe try a no-stir brand!

      1. Don’t use the Jar junk peanut butter. 
        Use Organic only peanut butter..Trader Joe’s sells it cheap..

        Some PB, have added Too Much Oil..and other junk.PB is full of mold, that you do not see…
        That is the type of  regular PB you buy in the market in the jar, it also is full of oil, & more sugar…

        Shop smart, read labels 

      2. Just a note Annie, that often baking with natural peanut butter changes the recipe. I have not made this with natural peanut butter (only Skippy Naturals) and I cannot verify it will work with natural peanut butter.