Chocolate Chip Peanut Butter Pumpkin Bread
I think all sweet bread needs to have a little bit of peanut butter in it.
When you add peanut butter to the bread, you don't need actual butter, which means that the bread is a) cheaper, b) healthier and c) filled with protein. So it's the perfect breakfast food!
Ever since I made peanut butter banana bread, I have been dreaming up what other types of bread I can add peanut butter to.
Thinking back to all of the breads I have ever made (the list is mainly made up of banana breads) I remembered the time when I made pumpkin gingerbread which was ah-mazing. So why not try mixing peanut butter with pumpkin bread, but this time minus the ginger.
Now we're talking!
What can I say about this bread? It has a deliciously pumpkin flavor, without being too in your face so all you pumpkin haters (and I know you exist) will still love it.
And anything that is sprinkled with chocolate chips is my idea of a good time.
And even though it's already well into winter, I am finally ready to be making and eating all things pumpkin. My body is always a little slow realizing what season it is actually in, food wise. Case in point, the strawberry and banana smoothie I craved and consumed this morning.
As for this bread, I will continue to consume it, regardless of the season. That is, until I find some other type of bread to put peanut butter into.
Chocolate Chip Peanut Butter Pumpkin Bread
Ingredients
- ¼ cup plain yogurt
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup creamy peanut butter
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 ½ tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup mini chocolate chips, divided
Instructions
- Preheat oven to 350°F. Spray a loaf pan with cooking spray.
- Mix together the yogurt, pumpkin, eggs, and peanut butter in a large bowl until smooth.
- Mix in the sugars, pumpkin pie spice, baking soda and flours until fully incorporated.
- Fold in ¾ cup chocolate chips into batter.
- Pour the batter into the prepared pan. Sprinkle the remaining chocolate chips over the top.
- Bake in the preheated oven for around 45 minutes, until a toothpick comes out clean.
So scrumptious! I made peanut butter pumpkin chocolate chip bread before and it was so good! A delicious trio!
I'm trying to get my head around how this tastes but I'm failing. I'll have to make it to find out. What an interesting combination and lovely recipe.
Yay! You can never go wrong with PB and chocolate and I totally love the idea of adding pumpkin to the mix 🙂
I've never thought of adding pb to my quick breads---what a delicious idea!
Hahah sounds like you have had a four-seasons-in-one-day diet today, nothing wrong with that though, smoothies and choc-chip breads? Score! 😀
This looks so tasty, and I bet you could make cupcakes out of the mix too, for lunchboxes and the like. It sounds fantastic, and you really just need to top the slices with more peanut butter, right? Or maybe just a bit of melty butter, mmmmm ^ ^ Thanks so much for the recipe Cathleen, and I hope you have had an amazing week so far 🙂 Pumpkinhugs x
Hi Cathleen,
You are right the PB is healthier than butter. Good thinking! Good that it leads you to bake this better butter-less loaf!
Zoe
This quick bread has everything I love, Cathleen.
Yum! I think everything in life is better with peanut butter 🙂 And this looks perfect!
Sues
wow. this looks like a winner to me! I love how fluffy your quick bread looks!
I always crave different things at odd times, it's not always seasonal. : ) I have got to try peanut butter in quick breads and I love all the chocolate chips you have on top of yours. I'm glad you didn't skimp! ; )
Oh my gosh this looks and sounds absolutely delicious!!
I love this bread look stunning!!
Very nice bread! baked beautifully!
Tempting delicious bread
Cathleen, this I must bake!!