Peanut Butter Cup Pumpkin Bread

If you’re on the hunt for a cozy, autumn-inspired treat that brings together the warm flavors of pumpkin and the indulgent sweetness of peanut butter cups, look no further than this Peanut Butter Cup Pumpkin Bread. Each slice is a delightful combination of moist pumpkin bread studded with chunks of creamy peanut butter cups, making it perfect for breakfast, snacks, or dessert. With a touch of warm spices and a simple preparation method, this recipe will easily become a favorite in your baking rotation. Let’s dive into the details!

Why This Recipe Belongs in Your Rotation

Peanut Butter Cup Pumpkin Bread is not just a seasonal delight; it’s a versatile recipe that can brighten any day of the year. The warm, spiced pumpkin flavor paired with the rich, creamy chocolate and peanut butter of the Reese’s cups creates a comforting and indulgent experience. Additionally, it’s easy to make and can be prepared in just one bowl, making cleanup a breeze. This bread is perfect for gatherings, as gifts, or simply to enjoy at home with your morning coffee.

Ingredient Notes

• Granulated Sugar (100g): This provides the sweetness necessary to balance the flavors and ensure a moist bread.
• Brown Sugar (50g): Adds depth and a hint of caramel flavor that complements the pumpkin.
• Vegetable Oil (79ml): Keeps the bread moist and tender; you can also use a neutral oil like canola.
• Pumpkin Puree (1 cup or 244g): The star of the show! Make sure to use pure pumpkin puree, not pumpkin pie filling.
• Large Eggs (2): These provide structure and moisture to the bread.
• Pumpkin Pie Spice (2 teaspoons): A warm blend of spices that enhance the pumpkin flavor.
• Salt (teaspoon): Balances the sweetness and enhances the other flavors.
• Baking Soda (1 teaspoon): Helps the bread rise and creates a lighter texture.
• Buttermilk (79ml): Adds moisture and a slight tang; for homemade buttermilk, combine 1 teaspoon of vinegar with 1/3 cup milk.
• All-Purpose Flour (2 cups or 248g): The base of your bread, providing structure.
• Chopped Reese’s Peanut Butter Cups (1 1/2 cups): About 25 miniatures, these add delightful pockets of chocolate and peanut butter goodness.

Toolbox for This Recipe

• Mixing Bowls: A large bowl for mixing the wet ingredients and another for the dry ingredients.
• Measuring Cups and Spoons: Accurate measurements are key to baking success.
• Whisk: Perfect for combining wet ingredients and mixing in the dry ingredients.
• Rubber Spatula: Great for folding in the Reese’s cups and ensuring everything is well incorporated.
• Loaf Pan: A standard 9×5-inch loaf pan works best for this recipe.
• Cooling Rack: Essential for cooling the bread after baking.

From Start to Finish: Peanut Butter Cup Pumpkin Bread

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your loaf pan with cooking spray or line it with parchment paper for easy removal.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until the mixture is smooth and well combined. Next, add the pumpkin puree, eggs, and buttermilk. Mix until everything is thoroughly incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This step ensures that the baking soda and spices are evenly distributed throughout the flour.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing gently with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 5: Fold in the Peanut Butter Cups

Gently fold in the chopped Reese’s Peanut Butter Cups, distributing them evenly throughout the batter.

Step 6: Bake the Bread

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 7: Cool and Serve

Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing. Enjoy your Peanut Butter Cup Pumpkin Bread warm or at room temperature!

Seasonal Adaptations

• Cranberry Walnut Variation: Add 1 cup of dried cranberries and 1 cup of chopped walnuts for a festive twist.
• Chocolate Chip Addition: Swap out some of the Reese’s cups for chocolate chips for an extra chocolatey flavor.
• Spice Variations: Experiment with different spices like nutmeg or ginger for a unique flavor profile.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Slip-Ups to Skip

• Overmixing the batter can lead to a dense bread. Mix just until combined for a light and fluffy texture.
• Using pumpkin pie filling instead of pure pumpkin puree will alter the flavor and sweetness.
• Not checking the bread for doneness can result in underbaking. Always use a toothpick to test for doneness.
• Forgetting to grease the pan can lead to sticking, making it difficult to remove the bread.

Keep-It-Fresh Plan

To keep your Peanut Butter Cup Pumpkin Bread fresh, store it wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing it. Slice the bread, wrap each slice in plastic wrap, and store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm it in the microwave for a few seconds.

Reader Q&A

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! Just make sure to cook and puree it until smooth. Drain any excess liquid to avoid a watery batter.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make your own by adding 1 teaspoon of vinegar to 1/3 cup of regular milk and letting it sit for a few minutes until it thickens slightly.

Can I omit the peanut butter cups?

Absolutely! You can leave them out or substitute them with chocolate chips, dried fruit, or nuts for a different flavor.

Is this bread suitable for freezing?

Yes! This Peanut Butter Cup Pumpkin Bread freezes well. Wrap it tightly and store it in an airtight container or freezer bag to preserve its freshness.

Quick Weeknight Wins

• Sally’s Easy Pumpkin Bread: A classic recipe that’s simple and delicious.
• Pumpkin Coconut Chocolate Chip Bread: A tropical twist on your favorite pumpkin bread.
• Vegan Pumpkin Bread: A delightful vegan alternative that doesn’t skimp on flavor.

Wrap-Up

This Peanut Butter Cup Pumpkin Bread is more than just a seasonal treat; it’s a delightful way to enjoy the flavors of fall any time of the year. The rich pumpkin and warm spices paired with the sweet, creamy chocolate and peanut butter create a blissful combination that is hard to resist. Whether you enjoy it for breakfast, dessert, or a snack, each slice is sure to bring a smile to your face. With easy-to-follow steps, a few simple ingredients, and endless variations, this recipe is one you’ll want to keep on hand. Happy baking!