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Home » Recipes » Breakfast » Peanut Butter Pumpkin Bread

Peanut Butter Pumpkin Bread

By Taesha Butler September 17, 2019 (Updated August 12, 2021) 74 Comments

Servings8 servings
Prep Time5 mins
Cook Time40 mins
Jump to Recipe
4.89 from 63 votes

This delicious peanut butter pumpkin bread is full of amazing fall flavors and is made with oodles of healthy ingredients. Make it with or without chocolate chips to fit your personal taste! Gluten free + dairy-free

Jump to Recipe
Sliced pumpkin bread

Now, I truly am not complaining (okay, maybe I am a little). Fall in Southern California is not like fall most other places in the Northern Hemisphere. Don’t get me wrong, I love San Diego. We get perfect sunny days 95% of the time and the beaches are literally what postcards are made of. I love the vibe of the west coast and see why so many flock here for vacations. Heck, my husband and I decided to intentionally plant our roots after we both grew up in New England. However, the Maine girl in me deeply misses the cool fall vibe of the east coast once the calendar rolls over to September.

Plus, fall in San Diego is hot. Hella hot. It basically feels like summer until about Thanksgiving.

So, I (along with pretty much everyone else in San Diego) get my fall feels on by getting silly excited about everything pumpkin related (well, that and the Halloween section at Target). And this peanut butter pumpkin bread is 100% making me feel like the seasons are changing…even though I am still running my AC around the clock just to be able to stand wearing clothing (just saying).

This peanut butter pumpkin bread is so easy to make in ONE bowl and is made from just a handful of real food ingredients you might already have kicking around. It is naturally gluten free, though no one will be able to tell since this bread is so soft and spongy. And, it serves up some serious pumpkin spice flavor!

process shots of making pumpkin bread

Where to find pumpkin puree

Pumpkin puree is one of my favorite things to have on hand to make veggie-loading all the foods super easy. I find it quite easily in the fall and winter in my local grocery store. It is usually stored with the other canned vegetables.

Just a quick heads up! When you grab a can of pumpkin puree, make sure it is JUST pumpkin on the ingredients and not “pumpkin pie filling”. The filling has added spices and sugar. Which are nice, but will throw this recipe a bit.

If you can’t find canned pumpkin or you are just someone who likes to keep things as homemade as possible, you can absolutely make it yourself. And it is pretty easy! Just follow this simple recipe and store leftover puree in your freezer for when you want to make something else pumpkin-loaded!

How to make peanut butter pumpkin bread nut-free

If you follow me, you know nut butter based baked goods is a favorite of mine. But with nut allergies on the rise, I often get asked how to make these kinds of recipes nut-free.

I love using sunflower seed butter as a nut butter replacement. However, there is a trick to it.

You see, when sunflower seed butter and baking soda are combined in a recipe and then baked….the baked good will turn green. It will be totally edible, just a little funky to look at. So this is what I suggest you do when subbing the nut butter in this recipe with sunflower seed butter.

Add 1/3 cup cocoa powder to the batter. This will add to the chocolatey goodness of the bake AND hide the funky green color!

Suggested adaptions for making peanut butter pumpkin bread

  • Sub the pumpkin puree with butternut squash puree or sweet potato puree. I find these are pretty interchangeable in most recipes! Plus, sometimes butternut squash or sweet potato puree is easier to find if you are baking this bread “off season”
  • Make it Paleo. Just switch the peanut butter for almond butter!
  • Make them as muffins. Portion them out in a lined muffin tin and bake at the same temperature about 20 minutes. Let them cool for another 15 before digging in!
  • Skip the chocolate chips. I love chocolate and pumpkin together. But if its not your jam or you want to reduce the sugar in this bread, you can leave them out!

Other awesome pumpkin recipes you are going to adore

  • Pumpkin Almond Butter Cookies 
  • Breakfast Pumpkin Soufflé
  • One-Bowl Paleo Pumpkin Chocolate Chip Muffins
Sliced pumpkin bread
Print Recipe
4.89 from 63 votes

Peanut Butter Pumpkin Bread

This delicious peanut butter pumpkin bread is full of amazing fall flavors and is made with oodles of healthy ingredients. Make it with or without chocolate chips to fit your personal taste! Gluten free + dairy-free
Prep Time5 mins
Cook Time40 mins
Course: Dessert
Cuisine: American
Keyword: easy pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread
Servings: 8 servings
Calories: 260kcal
Author: Taesha Butler

Ingredients 

  • 1/4 cup maple syrup or honey
  • 3/4 cup natural peanut butter or almond butter
  • 1 1/2 tsp pumpkin pie spice
  • 3/4 cup pumpkin puree not pumpkin pie filling
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1/4 tsp sea salt omit if nut butter you are using is salted
  • 1/2 cup chocolate chips (optional) + for sprinkling on top
  • 3 eggs

Instructions 

  • Preheat your oven to 350F and line a loaf pan with parchment paper. Preheat your oven to 350F and line a loaf pan with parchment paper.
  • Combine all ingredients except chocolate chips in a large bowl. Stir until throughly combined.
  • Fold in chocolate chips
  • Bake for 35-40 minutes or until a toothpick inserted in the middle of the loaf comes out clean and the top of the loaf is completely set.
  • Remove from oven and let cool for 30 minutes before enjoying.
  • Store leftovers in an air-tight container in fridge for up to 5 days.

Nutrition

Calories: 260kcal | Carbohydrates: 21g | Protein: 9g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 296mg | Potassium: 250mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3689IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Desserts, Gluten-Free, Grain Free, Meal Prep Tagged With: squash

Previous Post: « Copycat Harry Potter Pumpkin Juice
Next Post: Healthy Toddler Meal Ideas & Tips »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Chase

    February 23, 2022 at 8:17 pm

    4 stars
    Kind of good but the texture to me was weird. I made these as muffins and the were flat and kind of sunken looking. The kids ate them.

    Reply
    • Taesha Butler

      February 26, 2022 at 6:00 pm

      It is a spongy texture due to it being flourless. However, flat and sunken makes me wonder if there was too much moisture or maybe something up with the eggs. Did you make any swaps or changes?

      Reply
  2. Felicity sansalone

    October 30, 2022 at 10:37 pm

    5 stars
    I made these into cupcakes and baked for 7 min less than the recipe calls and they turned out amazing! Only change I made was added a little pumpkin pie spice 🙂

    Reply
    • Taesha Butler

      October 31, 2022 at 7:59 am

      Yeesssssss! Pumpkin spice is a lovely addition! So glad you enjoyed them!

      Reply
  3. Lily Belle

    November 14, 2022 at 8:40 pm

    5 stars
    Can you add flour?

    Reply
    • Taesha Butler

      November 15, 2022 at 7:32 am

      I honestly haven’t tried but I am sure you can. It would, of course, change the consistency. If you do, let us know how it goes!

      Reply
  4. Katy

    December 12, 2022 at 10:25 pm

    This is phenomenal! My husband calls it peanut butter air because it’s so light and airy! I make muffins since that lasts longer and loaves are a personal liability for me! Especially of this one!

    Reply
    • Taesha Butler

      December 13, 2022 at 8:40 am

      So delighted you all enjoy it so much!!

      Reply
  5. Katy

    December 12, 2022 at 10:29 pm

    5 stars
    I forgot to rate them too! Same Katy posting!

    Reply
    • Taesha Butler

      December 13, 2022 at 8:40 am

      Thank you!

      Reply
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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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