Peanut Butter Chocolate Chip Pumpkin Bread
Moist pumpkin bread enhanced with creamy peanut butter and studded with chocolate chips. The combination of warm pumpkin pie spice, nutty peanut butter, and melty chocolate creates a perfect fall treat that's ideal for breakfast, snacking, or dessert. This version achieves an ideal texture with a tender crumb and intentionally gooey center, making it more indulgent than traditional pumpkin bread. Great for meal prep since individual slices freeze beautifully for quick grab-and-go snacks.
Ingredients
- ¼ cup vegetable oil
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup peanut butter
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup chocolate chips, divided
Instructions
- 1
Preheat oven and spray loaf pan with cooking spray
- 2
Whisk oil, pumpkin, eggs, and peanut butter in large bowl until no lumps remain
- 3
Stir in sugars, pumpkin pie spice, and baking soda
- 4
Stir in flour until just combined
- 5
Fold in most of the chocolate chips, reserving some for topping
- 6
Pour batter into prepared pan and sprinkle remaining chocolate chips on top
- 7
Bake until exterior is done and toothpick comes out with slight crumbs
Tips
Slice cooled bread and freeze in individual bags for quick snacks
Don't overbake - the center should remain slightly gooey while edges are set
Use natural peanut butter for best flavor and texture in the batter
Good to Know
Room temperature 3 days covered, refrigerate up to 1 week
Make 1 day ahead for best flavor development
Room temperature or slightly warmed
Common Mistakes
Don't overmix flour to avoid tough bread
Don't overbake or center will lose its gooey texture
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use natural peanut butter?
Yes, natural peanut butter works well. Just make sure it's well-stirred before measuring to ensure even consistency throughout the bread.
How long does this bread keep?
Store covered at room temperature for 3 days or refrigerate up to 1 week. Individual slices freeze beautifully for up to 3 months.
Can I make this in a different pan size?
Yes, but adjust baking time. Muffins take 18-22 minutes, while a 9x5 loaf may need 45-50 minutes. Test with toothpick for doneness.