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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
Recipe Video
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!
Recipe Nutrition
Make pumpkin bread with peanut butter and chocolate chips! Peanut Butter Pumpkin bread is an easy quick bread recipe perfect for fall.
Can I make this into muffins? And can I make this gluten and dairy free?
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!
Yes, I’d refrigerate it, since it has cream cheese in the filling. You can freeze it also.
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.
You can add an additional 1/4 cup of oil instead! Using the yogurt just takes place of some of the oil. 🙂
Wait, *additional* oil? I don’t see any oil listed in this recipe.
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.
When you day 3/4 can– what size can?
It should say cup! 3/4 cup! 🙂
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.
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