Pumpkin Bread With Peanut Butter Chips
Moist pumpkin bread with creamy peanut butter chips, perfect for fall snacking or breakfast, offering a delightful combination of sweetness, spice, and nutty flavor.
Ingredients
Instructions
- Combine the dry ingredients (flour, sugar, baking soda, salt, cinnamon) and set aside.
- In a separate bowl, blend canned pumpkin, vegetable oil, water, and eggs until well mixed.
- Stir in peanut butter chips into the pumpkin mixture.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into greased and floured pans.
- Bake at 350°F (175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
Tips & Substitutions
For a more moist pumpkin bread, consider adding a half cup of applesauce or substituting half of the vegetable oil with unsweetened yogurt. You can also use whole wheat flour for a healthier option. If you prefer a nutty flavor, try adding chopped walnuts or pecans along with the peanut butter chips. Make sure not to overmix the batter to ensure a light texture.
Serving Suggestions
Serve this delicious pumpkin bread warm or at room temperature. It pairs beautifully with a cup of coffee or tea for breakfast or an afternoon snack. For an indulgent twist, spread a thin layer of cream cheese or butter on top. You can also serve it alongside a light salad, such as Slim Dilly Dressing, for a delightful brunch option.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. To reheat, place slices in a toaster or microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bread With Peanut Butter Chips contains roughly 289 calories, with 6g protein, 50g carbohydrates, and 8g fat. It is an excellent source of vitamin C (29% of the Daily Value) and vitamin A (29% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1132mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth before measuring. You'll need about 2 1/2 cups of fresh pumpkin to replace the 2 cups of canned pumpkin. This will give your bread a fresher taste.
What can I substitute for peanut butter chips?
If you want to substitute peanut butter chips, consider using chocolate chips or butterscotch chips for a different flavor. You could also add a mix of nuts and dried fruits for added texture and flavor in the bread. Just keep the total weight similar to ensure the recipe's balance.
How can I tell when the pumpkin bread is done baking?
To check if your pumpkin bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. If there is wet batter on the toothpick, bake for an additional 5-10 minutes and check again. Keep an eye on it to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).