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. Dana says

    Wow, everything about this sounds delicious! This may not be a likely combo, but it certainly is full of my favorite flavors… I’m sure it’s delicious!

  2. jennifer says

    what is “solid pack pumpkin”? I want to make this with what I already have and that is “Libby’s 100% pumpkin puree” it’s what I use for pumpkin chocolate chip muffins. I really want to make this!!!!

    • Reeni says

      That’s the right kind of pumpkin Jennifer! I’ll change the wording so it’s not confusing! I’d love to hear how it turns out!

      • jennifer says

        It came out SOOOOOO good!! I will definitely be making this again and passing on the recipe. And I love that it makes 2! Thank you!

      • Reeni says

        Thank-you Jennifer! I’m so happy that you like it! Pumpkin and peanut butter is so yummy together! Have a good weekend!

  3. Clare Washburn says

    I have this baking in the oven as I type this. The house smells wonderful! My Husband, Paul thought this recipe sounded interesting, so I’m surprising him with it tonight!

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