There’s just something about fall that makes you crave warm, cozy baked goods—and this Peanut Butter Chocolate Chip Pumpkin Bread checks every single box. It’s soft, moist, and loaded with the comforting flavors of pumpkin, while the peanut butter adds a nutty richness that makes it taste downright irresistible. And of course, you can’t forget the chocolate chips—they melt into little pockets of sweetness that make each bite even more indulgent.
If you’re already a pumpkin bread lover, this recipe is going to be a new favorite in your fall baking lineup. It’s not your average pumpkin bread—it’s elevated with that peanut butter twist that makes it stand out. Perfect for crisp autumn mornings, cozy afternoons with coffee, or even as a sweet little dessert, this bread is one you’ll want to make on repeat all season long.
Why You’ll Love This Peanut Butter Chocolate Chip Pumpkin Bread
- Rich and flavorful – Peanut butter gives the bread a unique, nutty depth you won’t find in regular pumpkin bread.
- Perfectly sweet – The pumpkin and chocolate chips pair beautifully, with just the right amount of sweetness.
- Moist and tender – Thanks to pumpkin puree, this bread stays soft and fluffy without drying out.
- Fall favorite – A cozy quick bread that’s perfect for autumn baking and sharing with friends or family.
Tips for the Best Pumpkin Bread
- Don’t overmix the batter—this keeps the bread soft and tender.
- Line your loaf pan with parchment for easy removal.
- Add extra peanut butter drizzle on top for an extra treat.
- Store leftovers wrapped at room temperature for 2–3 days, or freeze slices for later.
How to Enjoy Your Pumpkin Bread
- With coffee or tea for a cozy breakfast.
- As dessert with a scoop of vanilla ice cream.
- To share—wrap up slices in parchment and give them as sweet fall gifts.
Variations to Try
- Nutty crunch – Add chopped pecans or walnuts.
- Spiced up – Mix in extra cinnamon or ginger for more warmth.
- Swirled – Add a swirl of Nutella or extra peanut butter before baking.
Peanut Butter Chocolate Chip Pumpkin Bread
This Peanut Butter Chocolate Chip Pumpkin Bread is the perfect twist on a classic fall favorite. Once you try it, you’ll wonder why you haven’t been adding peanut butter to your pumpkin bread all along.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp pumpkin pie spice
- 1 can pure pumpkin 15 oz
- 4 large eggs
- 1 cup avocado or canola oil
- 3/4 cup water
- 2/3 cup creamy peanut butter
- 1 cup milk or semi-sweet chocolate chips
Instructions
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Heat oven to 350 F degrees. Prepare two 9×5-inch loaf pans by spraying with cooking spray. Set aside.
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In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg and pumpkin pie spice. Stir with a whisk to break up clumps.
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In another bowl, combine the pumpkin, eggs, oil, water and peanut butter and stir together with a whisk or stand mixer.
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Combine the wet and dry ingredients and stir together just until moistened. Stir in the chocolate chips.
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Divide the batter evenly between the two loaf pans. Smooth out the top and if desired, sprinkle some additional chocolate chips on top and gently press them down.
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Cook for 55-70 minutes or until toothpick inserted into center comes out with moist crumbs.
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Leave the bread in the pan for about 30 minutes and then turn out onto a cooling rack to cool completely. Let loaf cool completely before cutting, otherwise it will crumble and not cut cleanly.
Recipe Notes
All ovens are different so keep an eye on the bread. Start at 55 minutes and go from there. A toothpick inserted into the middle of the bread should not come out with wet batter. It should come out with moist, dry crumbs. My bread took about 65-70 minutes to fully bake.
FAQ
Can I use natural peanut butter?
Yes, but make sure to stir it well so it doesn’t separate. Creamy processed peanut butter works best for consistency.
Can I make this into muffins?
Absolutely—just reduce baking time to about 18–22 minutes.
Can I freeze this bread?
Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
What chocolate chips work best?
Semi-sweet are classic, but dark chocolate makes it richer, and milk chocolate makes it sweeter.
This Peanut Butter Chocolate Chip Pumpkin Bread is the perfect twist on a classic fall favorite. Once you try it, you’ll wonder why you haven’t been adding peanut butter to your pumpkin bread all along. It’s cozy, sweet, and absolutely irresistible—everything fall baking should be.
🍂✨ Give this recipe a try and let me know what you think in the comments below—does it earn a spot in your fall baking rotation?
