Chocolate Chip Peanut Butter Bread

When I have extra canned pumpkin puree I make a bread or muffins. Or even sneak it into a protein shake. Pure puree is so exciting when you lack ingredients and even takes place of eggs in baked goods!

This bread can be pumpkin peanut butter or just peanut butter minus the pumpkin. Don’t knock it until you try it! See notes below recipe!

I did not have any parchment paper so I did not line my pan with the paper. If you do use the parchment, fit it into the pan and let the residual paper hang over the sides. This gives you handles to lift the bread out versus what I did…..using an off set spatula.

I check my bread at 37-38 minutes and it was perfect but I ended up leaving it in for the full 40 minutes. 38 is perfect. Toothpick test comes out with a few crumbs on it. Not completely clean.

This bread will be gooey in the middle, that is what you want. It is baked through, don’t worry.

Chocolate chip Peanut Butter Bread

• Servings: 1loaf
• Time: 1.25hours
• Difficulty: Easy
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Ingredients

• 1/4 cup oil*
• 3/4 cup pumpkin puree**
• 1/2 cup peanut butter
• 2 eggs
• 1 tablespoon sour cream
• 1/2 teaspoon vanilla extract
• 1/4 cup granulated sugar
• 1/2 cup pack dark brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice (optional)
• 2 cups flour***
• 1 cup chocolate chips, divided

Directions

1. Pre-heat oven to 350 degrees F. Grease or line with parchment paper a 9×5 loaf pan.
2. In a stand mixer fitted with the paddle attachment on low or with a whisk and bowl, combine oil, puree, peanut butter, eggs, and sour cream.
3. Add vanilla, sugar and brown sugar.
4. Mix in baking powder, baking soda, cinnamon and pie spice.
5. Fold in half of the flour. Then the other half.
6. Add 1/2 chocolate chips in the mixture.
7. Pour batter into the loaf pan. Top with remaining chocolate chips.
8. Bake 35-38 minutes.
9. Remove from oven, allow to rest of 10 minutes.
10. Carefully remove from the pan using an off set spatula to slide out, or pull side of parchment up to lift loaf out of pan.
11. Let cool another 30 minutes at least. ****
12. Serve with a glass of milk!

*Any oil: vegetable, sunflower seed, oil, canola.

**Applesauce will work in place if you don’t like pumpkin, and discard the pie spice. Or ripe bananas!

***Any flour works here. I used whole wheat to bring out the nuttiness of the peanut butter.

****This bread is better the next morning as it cools it has time for everything to set and the outside to soften. Do not be alarmed, the middle will sink and that is because the center has a delicious fudgy spot. Win!