This Peanut Butter Pumpkin Bread recipe really is melt in your mouth good. It’s ooey-gooey delicious and always a friends and family favorite! I learned this recipe from my mom (as I have with most things I am able to make), and it has been great for holiday gifts for your hair stylist, lash lady, and would be a great house warming gift to new neighbors in the Fall season.
Most of all though, with Thanksgiving around the corner this week, which I seriously can’t believe…it would be the perfect baked good to bring to Thanksgiving dinner for your hostess! It’s pretty simple to make (because I can handle it ha!), and looks really pretty too after being baked in this Williams Sonoma pumpkin loaf pan. Pro Tip: You want to grease and flour the loaf pan to ensure you can get the loaf out without it sticking, come time to plate and serve. This is a dish, best served warm. Enjoy!
Get The Recipe Here
Melt in Your Mouth Peanut Butter Pumpkin Bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
1 15 oz can organic pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all purpose flour
1 10oz bag Reese’s peanut butter chips
2 tsp baking soda
1 1/2 tsp salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
Directions:
Preheat oven to 350 then grease and flour your loaf pan
In a large bowl mix together pumpkin puree, eggs, oil, water, sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and peanut butter chips.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the loaf pan.
Bake about 50 minutes in the preheated oven. Loaf is done when toothpick into the center comes out clean.
That’s it! Enjoy your pretty bread or put a smile on someone else’s face with its special delivery!
