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Hey, don’t knock it ’till you try it: Peanut butter and pumpkin pair so well together, I promise! This Peanut Butter Cup Pumpkin Bread is your favorite pumpkin bread recipe with peanut butter cups inside!
Peanut Butter and Pumpkin Bread
For this iteration of peanut butter + pumpkin, I decided to combine my favorite candy, Reese’s Peanut Butter Cups, with my favorite pumpkin bread recipe. The result? A bread that reminds you of fall…and your favorite candy.
Peanut Butter and pumpkin go so well together, especially in a bread recipe, which is why I added peanut butter cups to my favorite pumpkin bread!
Ingredients Needed
- Sugar: My pumpkin bread recipe uses brown and granulated sugar to keep the bread moist.
- Oil: I love using vegetable oil in quick bread recipes because it keeps them moist – plus no mixer needed for this recipe.
- Pumpkin Puree: Be sure to buy the pure pumpkin, not pumpkin pie mix.
- Eggs: Eggs provide structure for the bread and the fat in the yolks keep it moist.
- Spices: You’ll need a hefty dose of pumpkin pie spice!
- Salt: Required since you started with oil, which is neutral.
- Baking Soda: This is how we leaven the bread, that works with the sourness from buttermilk.
- Buttermilk: Make your own by adding 1 teaspoon of vinegar to 1/3 cup milk, and you can use non-dairy milk and add the vinegar to the recipe.
- Flour: All purpose flour is what I always use but you can substitute 1:1 Gluten Free All Purpose Flour.
- Reese’s Peanut Butter Cups: The chocolate peanut butter candy goes so well with the bread. Use regular ones and chop them or use the minis that don’t need to be chopped.
How to make Peanut Butter Cup Pumpkin Bread
- Pan size: Preheat oven to 350°F. Spray a 9×5” loaf pan with cooking spray. You can also use an 8×4-inch pan.
- 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 cups over the top of the bread. Bake for 40-45 meaninutes. 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.
FAQs
The use of vegetable oil keeps the bread moist, as does the pumpkin puree. It’s important to note that this bread uses a combination of buttermilk and baking soda to give it its light and fluffy texture. If you don’t have buttermilk you can substitute nonfat or whole milk, but add a teaspoon of white vinegar to keep the acidity.
Yes! Simply chop up some peanut butter cups and add them inside and on top of this quick bread recipe. It makes a wonderful dessert or indulgent breakfast, or even a fantastic gift.
To test quick breads you’ll want to test with a toothpick in the center of the bread (in the crack) and it’ll come out clean or with just a few crumbs.
Peanut Butter Cup Pumpkin Bread
Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ⅓ cup (79ml) vegetable oil
- 1 cup (244g) pumpkin puree
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅓ 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
Instructions
- Preheat oven to 350°F. Spray a 9×5” 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.
Seriously this bread is all I want right now! For reals!
Peanut butter and pumpkin (the topics of my cookbooks) pair wonderfully together…but try to convince editors of that 🙂 I wanted to put so many pumpkin/PB recipes in each of the books but think I ended up only getting 1 in each book because people don’t think they ‘go’ together…if only they could taste it! 🙂 I would go NUTS over this bread…omg.
Doogie Howser, I used to LOVE that show growing up!
NPH def is an American icon! And I love that you’re introducing your daughter to him, so cute 🙂 Peanut butter cups and pumpkin bread are two of my favorite desserts, so combining them can only mean great things! Pinning 🙂
Looks amazingly good!
I’ve been watching NPH’s new show too – so fun! It is still strange seeing him as someone other than Dr. Doogie! My husband is finally coming around on pumpkin – will have to try this recipe on him soon (he is a PB fanatic).
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