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+ servings
sliced pumpkin bread with chocolate chips baked in on a cutting board.
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5 from 3 votes

Peanut Butter Cup Pumpkin Bread

This Peanut Butter Cup Pumpkin Bread is so easy to make! One bowl, no mixer needed! The combination of peanut butter and pumpkin is so good together - once you try it you'll fall in love with it!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: $8


  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) brown sugar
  • cup (79ml) vegetable oil
  • 1 cup (244g) pumpkin puree
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • cup (79ml) buttermilk make your own by adding 1 teaspoon of vinegar to 1/3 cup milk
  • 2 cups (248g) flour
  • 1 ½ cups chopped Reese’s Peanut Butter Cups about 25 miniatures, unwrapped and chopped


  • Preheat oven to 350°F. Spray a 9x5” loaf pan with cooking spray.
  • Stir granulated sugar and brown sugar with oil and pumpkin. Stir in the eggs, pumpkin pie spice, salt, and baking soda. Stir until combined. Stir in buttermilk and flour just until combined. Fold in 1 cup of the chopped peanut butter cups.
  • Pour batter into prepared pan. Sprinkle the remaining peanut butter cup chunks over the top of the bread. Bake for 40-45 minutes. If you want it totally done (no gooey center), test it by inserting a toothpick just partway into the top center of the bread. If this comes out clean, it’s done. If you like a gooier center, remove it when testing it with at toothpick that way comes out with a little stuck to the top.
  • Let the bread cool before cutting. Store in an airtight container for up to 3 days or slice and freeze in individual sandwich bags.


Serving: 1slice | Calories: 230kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 229mg | Potassium: 110mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3235IU | Vitamin C: 0.9mg | Calcium: 31mg | Iron: 1.6mg

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