Skip to main content New this month
Get the Allrecipes magazine

Peanut Butter Pumpkin Bread

Rated as 4.55 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings
Original recipe yields 32 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well. Combine the flour, baking soda, salt, cinnamon and nutmeg. Gradually add to pumpkin mixture; mix well. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 60-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Footnotes

  • Editor's Note: Six 5-3/4-in. x 3-in. x 2-in. loaf pans may be used; bake for 40-45 minutes.

Reviews

Read all reviews 45
  1. 53 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Good Bread but, I too, substituted brown sugar for half the white sugar and added extra nutmeg, cinnamon, a 1/2 tsp. pumpkin spice and tsp. vanilla extract and it turned out much better.

Most helpful critical review

This was okay, but nothing fabulous. I made muffins, and it makes A LOT of muffins (four dozen!). It was too sweet, so if I make this again I'll reduce the sugar by one cup. I will also use half...

Most helpful
Most positive
Least positive
Newest

Good Bread but, I too, substituted brown sugar for half the white sugar and added extra nutmeg, cinnamon, a 1/2 tsp. pumpkin spice and tsp. vanilla extract and it turned out much better.

This was okay, but nothing fabulous. I made muffins, and it makes A LOT of muffins (four dozen!). It was too sweet, so if I make this again I'll reduce the sugar by one cup. I will also use half...

The most unusual wonderful taste. I did 4 little loafs and 15 minicupcakes and enough left for another miniloaf (at least). Make sure to fill only 1/2 - 2/3 full because it expands a lot. I u...

Excellent! I like to substitute a lot so here is my version which is vegan- I made a half recipe- use pureed squash instead of pumpkin and more of it so that you can omit water (like 12 oz of ...

This was a nice, mild bread. It didn't have a strong pumpkin taste, or a strong peanut butter taste for that matter. Still I thought it was pretty tasty. I substituted yogurt for oil and decreas...

Great recipe, a few changes just as preference: used OJ instead of water, 1/2 brown & 1/2 raw sugar, used crunchy PB and mixed both craisins & chocolate chips into dry ingredients, sprinkled top...

I halved this recipe and baked it in muffin tins instead of a loaf. It yielded 13 muffins which I baked at the suggested temperature for 25 minutes. Very unique combination of flavors that worke...

Very tasty. Was really curious about pumpkin & PB together. Since those are hubby favs thought I would try it. WARNING this makes alot!! Just wanted a little treat for hubby & I and it made 24...

I was skeptical of mixing peanut butter with pumpkin, though I love each of them seperately. They were great! I mixed 1/2 brown sugar and 1/2 white. I also used 1/2 white flour and 1/2 spelt....