Enjoy the harmonious blend of fall-time pumpkin flavor and peanut butter with our Peanut Butter Pumpkin Bread. Vegan and gluten-free friendly, this moist and decadent loaf is a guilt-free treat that doesn’t compromise on taste. Crafted with wholesome ingredients, it boasts the natural sweetness of maple syrup paired seamlessly with pumpkin puree, giving it an authentically rich and delicious flavor. The star of the show, however, is from our sponsor, PBFit! The seasonal Pumpkin Peanut Butter Powder, gives us all the flavor of peanut butter without the added calories.
Ingredients For Peanut Butter Pumpkin Bread
For the Ultimate Peanut Butter Pumpkin Bread:
- 1 cup organic pumpkin puree (canned)
- ¼ cup butter (regular or vegan), melted
- 1 cup unsweetened milk (options: regular, almond, or oat milk)
- ½ cup pure maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spices (adjust according to preference)
- ½ cup PBFit powdered peanut butter (or pumpkin-flavored variant)
- 1 cup almond flour (or substitute with ½ cup standard flour)
- 1 cup all-purpose flour (regular or gluten-free variant)
- ½ cup chocolate chips (regular or vegan)
How To Make Peanut Butter Pumpkin Bread
Preparation: Start by preheating your oven to 375°F (190°C). Thoroughly grease a loaf pan with non-stick cooking spray or butter.
Mix Wet Ingredients: In a spacious mixing bowl, combine the pumpkin puree, melted butter (regular or vegan), your choice of milk, and pure maple syrup. Blend these ingredients until smooth.
Incorporate Dry Ingredients: Gradually add in baking powder, baking soda, vanilla extract, PBFit powdered peanut butter, and the aromatic pumpkin pie spices. Next, fold in the almond flour and your chosen all-purpose flour. Ensure the mixture is consistent and free of lumps.
Chocolate Chip Addition: Gently fold in your chocolate chips (vegan or regular) into the batter.
Baking: Transfer the batter into the pre-greased loaf pan. Bake for 50-55 minutes. To confirm if baked through, insert a toothpick in the center; it should come out clean.
Cool & Serve: Allow the bread to cool sufficiently before slicing. Serve your slices with a cup of coffee or tea and enjoy the flavorful fusion of peanut butter and pumpkin!
Frequently Asked Questions
We recommend storing the leftovers in an airtight container at room temperature for up to 3-5 days. For longer storage, slice the loaf and then seal tightly. Freeze for 30 days. Microwave to reheat.
I find that the powdered peanut butter creates the fluffiest and most tender texture without the added calories. But, if you can't get to the store to pick up powdered peanut butter, feel free to replace the PBFit and butter in this recipe for ½ cup of regular peanut butter.
No almond flour? No problem! Replace the 1 cup of almond flour for ½ cup of regular flour in this recipe.
Yes! We recommend using King Arthur Measure for Measure Gluten-Free Flour in place of the regular all purpose flour for best results.
Yes! My Pumpkin Bread is one of my most popular recipes!
Peanut Butter Pumpkin Bread
Equipment
- mixing bowl
- measuring cups and spoons
- whisk or fork for mixing
- loaf of bread pan
Ingredients
Peanut Butter Pumpkin Bread Ingredients
- 1 cup canned pumpkin puree
- ¼ cup melted regular or vegan butter
- 1 cup unsweetened regular, almond, or oat milk
- ½ cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spices add more to taste
- ½ cup PBFit powdered peanut butter powder or pumpkin peanut butter powder
- 1 cup almond flour option to swap out for ½ cup of regular flour
- 1 cup regular or gluten-free all purpose flour
- ½ cup regular or vegan chocolate chips
Instructions
Peanut Butter Pumpkin Bread Instructions
- Begin by preheating the oven to 375. Grease a loaf pan with non stick spray.
- In a large mixing bowl, mix the pumpkin puree, melted vegan butter, almond milk or oat milk, maple syrup, baking powder, baking soda, vanilla, powdered peanut butter, and pumpkin pie spice. Then, add the almond flour and all purpose flour. Mix until a smooth batter forms. Fold in the chocolate chips.
- Pour the batter into your greased loaf pan and bake in the oven for 50-55 minutes or until the loaf and is completely cooked through. Test the center with a toothpick to ensure it's done.
- Allow the peanut butter pumpkin bread to cool before slicing and serving.
Christine Drummond says
Can you omit the butter and use applesauce instead if you are avoiding fats/oils?
Jillian Glenn says
Hi there! Yes that should be fine!