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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.
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.
They’re just so much better that way! Glad you liked it! 🙂
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…..
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!
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!
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)
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?
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.
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!
Can I substitue whole wheat flour and honey for the refined sugar portion? I don’t want to take away from the flavor though!
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!
This sounds so yummy! Can you use natural PB? Thanks!
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!
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
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.
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