• Skip to primary navigation
  • Skip to main content
  • Food
    • Appetizers & Snacks
    • Breakfast
    • Cakes
    • Chocolate
    • Breads
    • Desserts
    • Gluten Free
    • Main Dishes
    • Vegetarian
  • Life
    • Home + Garden
    • DIY
    • Sports
    • #DroolWorthy
  • Travel
    • Where to Eat in Portland, Oregon
  • Recipe Index
  • Resources
  • About
    • Contact
    • Disclaimer & Privacy Policy
  • Work With Me

The Kitchen Paper

Home » Recipes » Breads

8 November, 2011 By Mary | 2 Comments

Pumpkin Peanut Butter Bread

Jump to Recipe·Print Recipe

Pumpkin Peanut Butter Bread | the kitchen paper

In my attempt to spend time learning to do, and doing, things I enjoy in life, I signed up for a knitting class! We had our first of four meetings this past Monday. I've known how to knit since I was a kid, but never actually produced anything useful. After a few attempts (and many unread/overdue library books) to teach myself, I decided to sign up for a "knit your first sweater" class at the yarn store downtown. Nervous? Yes. I could barely remember how to cast on! Luckily it is a small class and Barb, our teacher, is very patient. We knit our gauge swatches to make sure we were on the right track, then got to work knitting the back of our sweater! I only have about 4 inches done right now, but my comfy purple sweater(vest) is on it's way to being a reality! If you're so lucky I might post pictures eventually. I'm feeling accomplished, and like my sweater style may greatly increase in the next few years.

Pumpkin Peanut Butter Bread | the kitchen paper

Before heading to knitting class, I made this loaf of pumpkin peanut butter bread - whoa. I am, admittedly, not a huge fan of peanut butter in baked goods. Feel free to disown me now. I'll eat it by the spoonful, or on sandwiches, but I will almost never jump for a peanut butter cookie or chocolate peanut butter pie. Despite my lack of enthusiasm for baked peanut butter, this bread is awesome! I never turn down pumpkin, and the addition of peanut butter makes it a salty and sweet combo of the best kind! I considered slathering peanut butter on a slice of the finished product, but decided to hide my totally gluttonous side from you for now.

Pumpkin Peanut Butter Bread | the kitchen paper

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Peanut Butter Bread

  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
Print Recipe
Pin Recipe

Description

This pumpkin peanut butter bread is a new take on pumpkin bread, swirling in deliciously smooth peanut butter!


Ingredients

Units Scale
  • 1 ¾ cups flour
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk
  • ½ cup peanut butter

Instructions

  1. Preheat oven to 350 F. Butter and flour a 9x5 inch loaf pan.
  2. In a bowl, sift together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. With a mixer, cream butter until smooth. Add sugar and mix until smooth. Add eggs, one at a time. Add pumpkin puree, then vanilla extract. Alternating with the milk, incorporate the flour mixture to the pumpkin mixture and stir until combined.
  4. Melt peanut butter in the microwave until it is runny, but not too hot. Spread ½ of the pumpkin mixture into the prepared pan, then liberally pour peanut butter over the batter. Using a knife, marble the peanut butter into the pumpkin batter. Spread remaining pumpkin batter into the pan, and top with the rest of the peanut butter (again, marble with a knife).
  5. Bake for 55 minutes, or until a cake tester comes out clean.

Notes

  • I used whole wheat pastry flour for this recipe (because it was on sale!) and it turned out wonderfully.
  • The less sugary the peanut butter, the better.
  • About ⅔ of the peanut butter mixture should go in the middle of the loaf, and the other ⅓ on top, but you can really put it throughout however you want. You could layer it, totally mix it together, inject it... the possibilities are endless!

Did you make this recipe?

Tag @thekitchenpaper on Instagram and hashtag it #thekitchenpaper

« Sea Salted Caramel Tarts with Chocolate Ganache
Spiced Pumpkin Cheesecake »

Reader Interactions

Comments

  1. Gretchen says

    November 08, 2011 at 9:51 am

    Looks good and sounds as if it could be a Derek favorite!

    Glad the knitting class went well.

    Reply
  2. Aly says

    November 14, 2011 at 4:31 am

    The bread is phenomenal! A perfect Fall treat!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Footer

↑ back to top

About

  • Privacy Policy & Disclaimer
  • About
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Work With Me
  • Contact

Copyright © 2022 The Kitchen Paper