Peanut Butter Pumpkin Chocolate Chip Bread
Peanut butter pumpkin chocolate chip bread is like traditional pumpkin bread but with a peanut butter twist, and dotted with milk chocolate chips. Soft, moist, flavorful, and so delicious!
Servings 12
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- 1 can (15 oz) pure pumpkin
- 4 large eggs
- 1 cup canola or vegetable oil
- 3/4 cup water
- 2/3 cup creamy peanut butter
- 1 cup milk chocolate chips
Instructions
- Heat oven to 350 degrees. Prepare two 9x5-inch loaf pans by spraying with cooking spray. Set aside.
- n a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Stir with a wire whisk to break up clumps.
- In another bowl, combine the pumpkin, eggs, oil, water and peanut butter and stir together with a wire whisk.
- Stir the wet ingredients into the dry ingredients and stir together just until moistened. Stir in the chocolate chips.
- Divide batter evenly between the two loaf pans. Smooth out the top and if wanted sprinkle some additional milk 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 be crumble and not cut cleanly.
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 70 minutes to fully bake.
A 15 oz can of pumpkin is equal 2 cups minus 2 tablespoons. Sometimes all I have is a large can of pumpkin so I measure out 2 cups and take out 2 tablespoons (from the 2 cups), and then add it to the recipe.