Save on Pinterest

Peanut Butter Pumpkin Bread

My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    2 loaves (16 slices each)


  • 3-1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs, room temperature
  • 1 cup vegetable oil
  • 3/4 cup water
  • 2/3 cup peanut butter


  • In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened.
  • Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.
Editor's Note: Six 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 40-45 minutes.
Nutrition Facts
1 slice: 228 calories, 10g fat (2g saturated fat), 27mg cholesterol, 223mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 4g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Terri
    Oct 22, 2020

    I made this awesome bread today with some adjustments. I increased the cinnamon to 3 teaspoons because I really wanted to taste it. I also used real butter instead of oil and milk instead of water, using the same amounts as stated in the recipe. I also used a heaping 2/3 cup of peanut butter to make the peanut butter flavor stronger. I combined the flour, baking soda, salt, and cinnamon in a bowl and set it aside. I creamed the butter, then added the peanut butter and mixed well. Next, I added the sugar a little at the time and mixed these ingredients well. I then added the pumpkin and mixed well. Next, I added the eggs one at the time and mixed well. Finally, I added the dry ingredients alternately with milk, starting with the dry ingredients and ending with the milk. This bread was wonderful!!!

  • misscoffeepot
    Jan 28, 2020

    Awesome! Great flavor. It made 2 9x5 loaves and a 5x3 loaf for me. It raises nicely, smells wonderful.

  • lvarner
    Nov 3, 2015

    This is a great recipe! I love peanut butter and I also love pumpkin, so this was a wonderful combination for me. I like using chunky peanut butter for extra texture/crunch.

  • MarciaKiniry
    Oct 12, 2015

    I've been making this wonderful bread for over 30 years. The original recipe was in our newspaper. The only difference is folding in peanut butter chips instead of peanut butter. The pumpkin & peanut butter combo is a winner! I often make the small loaves for holiday gifts.

  • cast_iron_king
    Feb 8, 2015

    What a delicious and simple recipe! I admit I was dubious about the combination of pumpkin and peanut butter, but it turns out they combine beautifully to create a unique flavor that was gobbled up in two days at my house! I froze the second loaf and had a quick treat to thaw and serve when I had surprise guests later in the month. That loaf was gone in an hour! Thanks for sharing!

  • MRPinter
    Oct 7, 2012

    Delicious! I made these several times last fall. The extra loaf freezes well. Today I made these and used a little Nutella in place of some of the kids loved it!

  • Stevey24
    Jan 4, 2012

    No comment left

  • cookdelite
    Oct 5, 2009

    I wondered how peanut butter would taste with pumpkin, so I gave this bread a try. It is absolutely delicious. The combination is a winner. The recipe makes 2 loaves, so I gave one to my sister and her family. She took it to work to eat for breakfast. I asked her 2 days later if she had tried the bread and she said it was already gone. I am going to make it again this week. Super easy recipe.

  • momio
    Nov 7, 2008

    No comment left

  • strongkat
    Nov 19, 2007

    No comment left