Peanut Butter Pumpkin Bread

Don't worry, ads are not going to appear on your printed document!

5 from 1 vote

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

This Peanut Butter Pumpkin Bread is a simple 5-ingredient sweet loaf with an ultra-moist texture, perfect if you love pumpkin spice flavor and peanut butter.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/peanut-butter-pumpkin-bread/ or scan the QR code here ➡️

Prep Time10

Cook Time35

Total Time45

Servings: slices

Calories: 162.9kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cup Pumpkin Puree (note 1)
½ cup Peanut Butter (note 2)
½ cup Maple Syrup (note 3)
1 cup Self-Rising Flour (note 4)
1 tablespoon Pumpkin Pie Spices recommended for flavors

Optional

1 teaspoon Vanilla Extract
2 tablespoons Dark Chocolate Chips

US Customary - Metric

Instructions

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.

Notes

Note 1: I am using 100% pure canned pumpkin puree. It doesn't contain added oil or added sugar. Feel free to use homemade pumpkin puree if desired.

Note 2: Any nut butter works. Make sure the nut butter is fresh, as it's oilier. If the jar is old, the nut butter is drier, resulting in a dry pumpkin bread. Other options are almond butter, tahini, or sunflower seed butter for a nut-free option.

Note 3: Any liquid sweetener can be used; you can't swap a liquid sweetener for a crystal sweetener in this recipe.

Note 4: One cup of self-rising flour can be made with 1 cup of all-purpose flour and 1 1/2 teaspoons of fresh baking powder. For a gluten-free option, use my gluten-free converter, but don't forget the baking powder. You can't use almond flour with this recipe.

Storage: You can store the bread in an airtight container in the fridge for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition