Peanut Butter Pumpkin Chocolate Chip Bread

Peanut Butter Pumpkin Chocolate Chip Bread

October is for showering love on pumpkins. I’m doing my share.

There’s been pumpkin doughnut muffins, pumpkin cheesecake truffles, chocolate pumpkin cupcakes, pumpkin rice pudding and now pumpkin peanut butter chocolate chip bread.

I don’t know why pumpkin and peanut butter are such a rare pair. While they seem odd together the truth is they make a delicious match. So downright dreamy I swear  they were meant for each other.

Every bite of this delectable bread comes packed with sweetened pumpkin and peanut butter punctuated by subtle hits of chocolate. Perfectly moist, dense and terribly addicting.

Once the news get out we’ll be seeing pumpkin and peanut butter creations everywhere. A win-win for pumpkin lovers everywhere.

You’re very welcome.

Pumpkin Peanut Butter Bread w/ Chocolate Chips

Peanut Butter Pumpkin Chocolate Chip Bread

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 2 loaves

Peanut Butter Pumpkin Chocolate Chip Bread

A perfectly moist and delicious bread with pumpkin, peanut butter and chocolate in every bite!

INGREDIENTS:

butter, for greasing pan
3 + 1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 + 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 + 1/3 cups semi-sweet chocolate chips
1 can (15 ounces) solid-pack pumpkin
4 eggs
1/2 cup vegetable oil
3/4 cup water
1 cup peanut butter
1/2 cup unsweetened applesauce

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Grease 2 standard sized loaf pans.
  2. In a large mixing bowl whisk the flour, sugar, baking soda, salt, cinnamon and nutmeg together. Add the chocolate chips and toss to coat them with the flour.
  3. In a separate bowl whisk the pumpkin, eggs, oil, water, peanut butter and applesauce together. Stir into the dry ingredients just until moistened.
  4. Divide the batter evenly among the two pans. Bake 60-70 minutes or until a toothpick inserted in center comes out clean.
  5. Cool on wire racks 10-15 minutes then turn out from pans and cool completely on the wire racks. Store tightly wrapped in a cool, dry place up to 5 days.

Notes:

Adapted from Taste of Home

http://www.cinnamonspiceandeverythingnice.com/peanut-butter-pumpkin-chocolate-chip-bread/

Comments

  1. Federica says

    You are great my dear :) Your suggestions are always surprising, I never heard before of pumpkin and peanut butter combined together and I like the idea very much. Your cake is absolutely amazing, a mix of ingredients I love. Sorry, the pumpkin you used is already cooked, it’s right? Thanks :)
    Have a great Sunday

  2. Joanne says

    I’ve been toying with the idea of making a pumpkin-infused peanut butter but haven’t been SURE that the flavors would work. Consider me officially convinced! Love the sound of this bread!

  3. sally @ sallys baking addiction says

    PB and pumpkin – you are right, it’s definitely an odd pair but one that just seems to work! Too of my favorite flavors. I haven’t made pumpkin bread since last year, but I need to get on it soon! I could go for a war slice of this right now as we battle horrible weather conditions outside!

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