Monday, October 28, 2013

Peanut Butter Pumpkin Bread with Chocolate Chips

It was such a gorgeous weekend in Lake Tahoe. We spent it prepping for winter, carving pumpkins, watching football and baking (well I did the baking). You're probably drooling over the above photo. I know I was when I pinned the Crazy for Crust recipe last week. 

I don't know about you, but I've pinned a few pumpkin recipes lately. Lucky me, my weekly Mountain Bounty Farm vegetable share included two pie pumpkins last Thursday. After reviewing recent pins I narrowed it down to this delicious bread. 

This recipe is a must this fall season. Pin today bake later.

Peanut Butter Pumpkin Bread with Chocolate Chips


1/4 cup plain greek yogurt (nonfat works)
3/4 cup pumpkin puree (I roasted my pie pumpkins, but canned will work)
2 eggs
1/2 cup creamy peanut butter
1/4 cup granulated sugar
1/2 cup brown sugar
1 1/2 tablespoons pumpkin pie spice (I love Heart Rock Herb & Spice Co.)
1 teaspoon baking soda
2 cups flour
1 cup chocolate chips (I used Milk Chocolate)

Baking Directions

Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.

Whisk greek yogurt, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain. Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour. Stir about 3/4 cup chocolate chips into batter.

Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.
Bake for about 50 minutes, until a toothpick comes out clean at the edge of the bread. The bread may fall in the middle slightly, that’s okay. If you prefer it to be a little underdone, cook about 30-45 minutes.

Serve alone or with a scoop of vanilla ice cream. Either way it's delicious and I plan to make it again!

Linking up with Join the Gossip


  1. Holy crap this sounds amazing! I've been craving something with pumpkin and chocolate. Too bad I have ZERO of these I don't even have the baking dish.

    Thanks for linking up :)