Pumpkin Peanut Butter Bread
Infused with the warm flavors of fall, this Pumpkin Peanut Butter Bread takes classic pumpkin bread to an irresistible new level. Perfectly spiced with cinnamon and nutmeg, the soft, moist loaf is enriched with creamy peanut butter for a nutty depth that pairs beautifully with the sweet pumpkin puree. Whether you choose to enhance it with optional mix-ins like chopped nuts or chocolate chips, every bite delivers a delightful balance of sweetness and texture. Ready in just over an hour, this easy homemade bread is ideal for cozy breakfasts, afternoon snacks, or holiday gatherings. Plus, it stores wonderfully, making it a convenient make-ahead treat. Embrace the season with this flavorful, autumn-inspired recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 1 cups pumpkin puree
- 0.5 cups smooth peanut butter
- 0.25 cups vegetable oil
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups optional chopped nuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and peanut butter. Use a hand or stand mixer to beat until smooth and creamy.
Add the pumpkin puree, vegetable oil, eggs, and vanilla extract to the wet mixture. Mix until well blended.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
If desired, fold in 0.5 cups of chopped nuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.4 g | 221% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 2623 mg | 114% | |
| Total Carbohydrate | 502.4 g | 183% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 267.1 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 332 mg | 26% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
