Pumpkin Peanut Butter Chocolate Chip Bread

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To say that my posts have been a bit sporadic lately would be putting it nicely :).  I’ve been sitting on a stack of recipes that need posted for weeks now but life gets crazy, & well……you know how it goes.

So, I’m finally here today sharing one of my recent Fall favorites.  I’ve been a major pumpkin fan for many years, but I always thought pumpkin with other things sounded a bit odd, even pumpkin-chocolate chip breads or desserts, & y’all know how much I LOVE chocolate, right?!  Well, anyhow, I spotted this decadent bread on Pinterest a while back & thought I’d be brave & give it a try, being that pumpkin, peanut butter & chocolate chips are all at the top of my favorites list.

Pumpkin Peanut Butter Chocolate Chip Bread

I was NOT disappointed!  This bread is 100% delicious.  Moist, rich & more of a cake {in my opinion} than a bread, but that’s kind of what sweet breads are, if we’re being honest.

Pumpkin Peanut Butter Chocolate Chip Bread

Now of course, I had to change up the original recipe a bit, you know, to make it “healthier”. {I can’t even really say that without chuckling to myself.  Yes, I do feel using whole grains vs. white flour & unprocessed sugars such as sucanat vs. white or brown sugar is “healthier”, but just to be clear, I still wouldn’t consider this a “health food”.} Also, I did use homemade pumpkin puree, but canned pumpkin works wonderfully too.

This bread does come out very ooey-gooey in the middle, so if you’re not a fan of that gooey-ness, be sure to bake it a bit longer to make sure it’s all set.

Pumpkin Peanut Butter Chocolate Chip Bread

Pumpkin Peanut Butter Chocolate Chip Bread
  1. 1 c. pumpkin puree {homemade or canned}
  2. 2 eggs
  3. 1/2 c. peanut butter
  4. 3/4 c. sucanat
  5. 1 1/2 T pumpkin pie spice
  6. 1 t baking soda
  7. 2 c. whole wheat pastry flour
  8. 1 c. semi-sweet chocolate chips
  1. Preheat oven to 350*.
  2. Butter a 9x5 bread loaf pan, & then line with parchment paper {the short ends do not have to be lined}.
  3. In the bowl of a stand mixer, beat together pumpkin, eggs, peanut butter & sucanat.
  4. Stir in pumpkin pie spice, baking soda & flour.
  5. Stir in 3/4 of the chocolate chips, reserving 1/4 to sprinkle on top.
  6. Pour batter into the prepared loaf pan & sprinkle on the remaining chocolate chips.
  7. Bake for 30 minutes {add 5-8 minutes baking time if you like less ooey-gooey-ness}.
  8. Allow to cool in pan for 10 minutes before removing to a cooling rack.
  9. Enjoy!!
Adapted from Crazy for Crust
Adapted from Crazy for Crust
Our Grace Filled Life http://ourgracefilledlife.com/
Ingredient links:

 Peanut Butter


Whole Wheat Pastry Flour

Ghirardelli Chocolate Baking Chips

Other posts you may enjoy…

PB Chocolate Chip Cookies


Quick & Easy Chocolate Bread


Let's Stay Healthy

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  1. Pingback: Weekly Meal Plan {No. 18} « Our Grace Filled Life

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