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.
Heat oven to 350 F degrees. Prepare two 9x5-inch loaf pans by spraying with cooking spray. Set aside.
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.
In another bowl, combine the pumpkin, eggs, oil, water and peanut butter and stir together with a whisk or stand mixer.
Combine the wet and dry ingredients and stir together just until moistened. Stir in the chocolate chips.
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.
Cook for 55-70 minutes or until toothpick inserted into center comes out with moist crumbs.
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.
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.