Ce Pain à la citrouille et au beurre de cacahuète is a simple 5-ingredient sweet loaf with an ultra-moist texture, perfect if you love pumpkin spice flavor and peanut butter.
I love making simple and healthy bread with peanut butter, like my Pain aux bananes, chocolat et beurre de cacahuète, but for fall, I turn all my recipes into pumpkin recipes. You’ll have noticed that with my Blondies à la citrouille et Pumpkin Pie Cookies.
So, it was perfectly natural to turn the classic banana bread into a fall-flavored pumpkin version!
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Pain à la citrouille et au beurre de cacahuète
Ingrédients
- 1 ¼ tasse Purée de citrouille - (remarque 1)
- ½ tasse Beurre d'arachide - (remarque 2)
- ½ tasse de sirop d'érable - (remarque 3)
- 1 tasse Farine auto montante - (remarque 4)
- 1 cuillerée à soupe Épices pour tarte à la citrouille - recommended for flavors
Optionnel
- 1 cuillère à café Extrait de vanille
- 2 Cuillères à soupe Pépites de chocolat noir
Instructions de Pose et d'Entretien
- Preheat the oven to 350 °F (180 °C). Line a 9 x 5-inch loaf pan with parchment paper. Slightly oil paper with cooking oil spray. Set aside.
- In a mixing bowl, whisk the pumpkin puree, maple syrup, peanut butter, spices, and vanilla extract, if used, until smooth.
- Fold in the flour. Use a silicone spatula to stir it in and form a smooth pumpkin bread batter.
- Pour the batter into the prepared loaf pan, and sprinkle some chocolate chips on top if you like. Its totally optional.
- Bake the bread on the center rack of the oven for 35 minutes at 350 °F (180 °C) until a toothpick inserted in the center comes out clean.
- Let the bread cool down in a cooling rack before serving.
- Serve with an extra drizzle peanut butter on top.
Remarques
Alimentation
Ingrédients et substitutions
This recipe requires only 4 base ingredients, and you can add pumpkin spice and chocolate chips for a boost of flavor.
- Purée de citrouille – Use 100% pure pumpkin puree for best results. Homemade or canned both work well.
- Beurre d'arachide – I use a natural, fresh peanut butter for optimal texture and flavor. Other nut or seed butters can be substituted, such as almond butter or sunflower seed butter.
- de sirop d'érable – This brings sweetness and moisture, replacing sugar and milk. Other liquid sweeteners can be used as alternatives, like coconut nectar, agave syrup, or sugar-free maple syrup.
- Farine auto montante – You can make it by adding baking powder to all-purpose flour (2 teaspoons per cup). You can also use spelt flour with baking powder. This won’t work with almond flour or coconut flour. For a gluten-free option, use my convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
- Épices pour tarte à la citrouille – this adds warm, aromatic flavors characteristic of pumpkin treats. Can be adjusted to taste. You can make yours by combining 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground nutmeg, 1 teaspoon of ground allspice, and 1/2 teaspoon of ground cloves.
- Pépites de chocolat noir – It’s optional but a great addition for extra indulgence and flavor contrast.
How to Make Peanut Butter Pumpkin Bread
This recipe is extremely simple, even for first-time bakers. Follow the recipe card further down and use my pictures of key steps just below.
Pour all the base ingredients but the flour into a mixing bowl.
Fold in the flour and mix the dough until just combined.
Transfer the batter to a loaf pan lined with parchment paper.
Bake the bread for 35 minutes at 350 °F (180 °C).
Conseils de pâtisserie de Carine
While you have all you need in the recipe card, I have a few more tips for you to make the best bread!
- For the moistest bread, avoid overmixing the batter. Stir just until ingredients are combined.
- If using homemade pumpkin puree, strain excess liquid to prevent the bread from becoming too wet.
- For added texture, you can fold in chopped nuts or dried fruits along with or instead of chocolate chips.
- To enhance the peanut butter flavor, swirl additional peanut butter into the top of the batter before baking.
- For a more pronounced spice flavor, let the batter rest for 30 minutes before baking to allow the spices to infuse.
- To prevent the top from over-browning, cover the loaf with aluminum foil during the last 10-15 minutes of baking if needed.
Hi. Just FYI – The instructions in the recipe don’t include peanut butter. But I read above and used it in the first step of mixing. This bread turned out sooo delicious!
Woops, thanks for spotting it!
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