Peanut Butter Chocolate Chip Pumpkin Bread

Friday, November 1, 2013
I must admit, I have had a few failures in the kitchen. Most notable trying to make almond caramel macaroons……what a disaster that was.  This time around was almost a complete fail, not because the recipe was hard by any means but because I was rushing way too much and not thinking. It was only by divine intervention that I realized, right after I placed the pumpkin bread loaves into the oven, that I forgot the main ingredient.. FLOUR!!! and I poured the batter back into the bowl and added the loads of flour! Any who, despite the mishap I think everything turned out fairly well. I did not use as much sugar as the recipe called for to try and be a little more healthy. I think it needed the extra sugar. I also made a TON of loaves so I am sure some of my measurements may have been off since I made one big batch of batter. Advice for next time.. do not bake while your fiance is in the kitchen making blue rock candy for his costume & while you listen to upbeat scary Halloween Pandora.

I made this awesome Peanut Butter Chocolate Chip Pumpkin Bread last night in honor of Halloween! To really make an occasion of it we added pumpkin beers, KitKats and Hocus Pocus to the mix. I found the recipe over at Crazy for Crust and it was a pretty simple recipe to follow. I really liked that it was made with Greek Yogurt versus butter. Once again I did not use as much sugar as the recipe called for, but I recommend  adding the required amount.

See recipe below:

Peanut Butter Chocolate Chip Pumpkin Bread

Ingredients
  • 1/4 cup nonfat greek yogurt
  • 3/4 cup pumpkin puree, from the can
  • 2 eggs
  • 1/2 cup peanut butter
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1 cup chocolate chips, divided
Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. Whisk greek yogurt, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.
  3. Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.
  4. Stir about 3/4 cup chocolate chips into batter.
  5. Pour into prepared pan. Sprinkle the remaining chocolate chips over the top.
  6. Bake for about 30 minutes, until a toothpick comes out clean at the edge of the bread. The bread may fall in the middle slightly, that’s okay. At a 30 minute baking time, the top center portion may be underdone – I like it that way. If you prefer it to be more done, add about 5 minutes baking time.
  7. Tip: slice cooled bread and freeze in individual baggies for a quick snack!
Previous Post Next Post

You Might Also Like

No Comments

Leave a Reply