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!


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


  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.


Adapted from Taste of Home

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  1. says

    The pumpkin bread sounds delicious. We don’t find pumpkin often in Greece but have also been making lots of sweet and savoury concoctions with butternut squash.

  2. says

    You’re always so inventive my dear :) This cake looks amazing. I love all ingredients you used but I never heard before the combination of pumpkin and peanut butter. I’m very curious to try. Thanks for the suggestion. Hope your week is good. Bye <3

  3. says

    Peanut butter and pumpkin with chocolate chips sound like an awesome combination! I’ll have to give it a try, I still have leftover pumpkin for more baking…mmm..I hope you’ll have no problems from Sandy’s passage..Stay safe, XO

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