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

Chocolate Chip Breakfast Cookies

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Okay, to be honest, I’ve never eaten these for breakfast.  Maybe a mid-morning snack a time or two, but not actually as the only thing eaten for breakfast.  These are probably every bit as nutritious as pancakes or waffles, but something about the thought of eating a cookie for breakfast just doesn’t work for me.  Just had to be straight up with you.

I went ahead & called these breakfast cookies because they are sweetened only with honey & are made entirely with whole grains.  If you were to compare them with almost any breakfast cereal that you pick up at the grocery store, I’d pick these any day due to nutrition & taste.  And, if you have kiddos, you could be the super cool mom that feeds them cookies for breakfast {maybe for a special occasion or treat, a more protein packed breakfast with eggs or the like would probably be better most days}.  We love having these around for afternoon snacks or something to grab on the go.  Maybe someday I’ll even eat one for breakfast :).

Chocolate Chip Breakfast Cookies

1/2 c. butter, softened

3/4 c. honey

2 eggs

1/2 t. vanilla extract

3 c. whole wheat pastry flour

2 c. rolled oats

1 t. sea salt

1 t. baking soda

1 t. cinnamon

1/2 c. whole milk

1 c. chocolate chips

Preheat oven to 350°.

Blend together butter & honey.  Add eggs & vanilla, mix well.  Mix in all the dry ingredients, stir until combined.  Stir in chocolate chips.

Scoop onto parchment lined baking sheets.  Bake for 14-18 minutes.


Recipe adapted from Heavenly Homemakers

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Peanut Butter Chocolate Chip Cookies

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We like cookies at our house, I can’t deny it.  Preferably cookies with chocolate chips.  Oh, and if you can add a little peanut butter in there, even better.  I guess that’s why we liked these cookies so well :).

I’ve made all different kinds of peanut butter chocolate chip cookies, but I think these are probably the first ones I’ve made without flour.  I was curious how they’d turn out.  Well, I was not disappointed one bit!  They are delicious!

Peanut Butter Chocolate Chip Cookies

2 c. peanut butter

1 3/4 c. sucanat

1 T real vanilla extract

4 eggs

2 c. rolled or quick oats {I have an overload of quick oats I ordered by accident, so that’s what I used}

2 t. baking soda

1 1/2 c. chocolate chips

Beat together peanut butter, sucanat, vanilla & eggs.

Mix in oats & baking soda until combined.

Stir in chocolate chips.

Scoop onto parchment lined baking sheets.

Bake at 350° for 12-13 minutes.



Recipe adapted from The Marathon Mom

Quick & Easy Chocolate Bread

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I’ve made this lovely, simple bread a few times over the past couple of years.  Most recently it was made to help finish off a container of homemade ice cream that was in need of a bowl mate.  Whether you eat it alone or topped with ice cream, it’s super yum.

Quick & Easy Chocolate Bread

1/2 c. butter, softened

1 1/4 c. sucanat (you can also use a mix of white & brown sugar)

1 egg

1 c. butter milk (or milk mixed with 1 T lemon juice)

1 t pure vanilla extract

1 1/2 c. whole wheat pastry flour

3/4 c. cocoa powder

1/4 t baking soda

1/2 t baking powder

1/4 t sea salt

Preheat oven to 325°.  Butter a 9×5 loaf pan & set aside.

Cream together butter & sucanat.  Add egg, buttermilk & vanilla & mix well.  Add remaining ingredients & mix until everything is incorporated.  Pour batter into prepared loaf pan.  Bake for 60 minutes or until middle is set.  Allow to cool in pan for 5 minutes before turning out carefully.

Slice & eat all on its own or topped with ice cream if desired {YUM!}.  Enjoy!!

Recipe adapted from: Collaborative Curry

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