This post may contain affiliate links. For more information, read my disclosure policy.
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 a one of those things you’re scared to try but love it once you do!
Why You’ll Love This Recipe
I love pumpkin bread and I love peanut butter banana bread so I figured…why not try them together? I never in a million years would have paired those two flavors together but it was a trend several years ago and I ran with it (I made peanut butter pumpkin fudge too!)
What I love most about this recipe (besides the taste, obviously) is the smell. It’s that intoxicating peanut butter cookie meets fall baking smell and it makes you want to try a piece immediately. This easy quick bread is soft and moist and full of chocolate (which pairs perfectly with both flavors). Don’t knock it ’til you try it!
Pumpkin Bread Ingredients
- I always use vegetable oil in my muffin and quick bread recipes. A neutral oil, it keeps everything nice and moist.
- Be sure to use pumpkin puree (not pumpkin pie mix). I also love this recipe because it uses up 3/4 cup pumpkin puree you might have left over from making pumpkin scones or pumpkin muffins.
- 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.)
- All pumpkin recipes need pumpkin pie spice! You can use individual spices or a mix, or make pumpkin pie spice substitute to have on hand.
- Chocolate Chips pair 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.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Dorothy’s Testing Notes
- 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.
- The outside will brown quite a bit. If you notice this happening too fast, lower your oven temperature to 325°F and/or tent the pan with foil.
- You need to bake this less time than you think so it can finish baking as it sets or it will be dry. Make sure to take it out when a toothpick still has a bit of gooeyness on it (not dry crumbs and not liquid wet).
Peanut Butter Chocolate Chip Pumpkin Bread Recipe
Video
Ingredients
- ⅓ cup 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
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) 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 chocolate chips into batter.
- Pour into prepared pan. Sprinkle the extra chocolate chips over the top.
- Bake for about 40-50 minutes until the loaf is done on the outside and a toothpick comes out of the center crack with gooey crumbs (not dry, not wet). The outside will get dark, and then if you let it sit for a few minutes it'll finish baking as it cools. If you cook it until the toothpick comes out clean the bread will be too dry.
- Tip: slice cooled bread and freeze in individual baggies for a quick snack!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
How to make Pumpkin Bread with peanut butter
- Always stir the wet ingredients first (pumpkin, peanut butter, oil, eggs, and sugars). The mixture will be orange.
- Once you stir in the spices and dry ingredients, the mixture will be very thick.
- Bake in a loaf pan, add more chocolate chips on top if you want.
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.
