Making Peanut Butter Pumpkin Bread

I’ve said it many times – I love bread.  Not the white store bought stuff but homemade, good for you bread.  My recipe for Peanut Butter Pumpkin Bread is loaded with healthy fats, fiber and vitamins from the pumpkin, not to mention whole grains.

I even replace some of the oil with applesauce to keep it moist and reduce the amount of oil.

Peanut Butter Pumpkin Bread

In a bowl Combine and beat together:
2.5 cups sugar (I prefer cane sugar)
15 oz can of solid pumpkin or 15 ounces of homemade frozen pumpkin or squash, thawed and drained
1 cup vegetable oil – replace up to half with applesauce to reduce calories and fat
¾ cup water
1 cup peanut butter (commercial smooth works best)

In another bowl combine:

3.5 cup white whole wheat flour (or a combination of whole wheat, spelt or oatmeal)
2 tsp baking soda
1.5 tsp salt
2 tsp cinnamon
1 tsp nutmeg

Add pumpkin mix to flour mix and stir well.
Put in 2 greased bread pans.

Bake350 degrees for 60-70 minutes.
Cool 10 minutes before removing from pans.


This makes two really large loaves of bread, so I frequently put some in mini loaf pans to make gifts.  Divide up the batter between 2 large and 2 mini loaf pans.


As you can see, the loaves are still a good size even when stealing some batter for 2 small loaves.

I couldn’t help myself….warm with butter is just the best!

As with most of my recipes you can tailor it to your needs.

  • Almond butter instead of peanut butter
  • any combination or different flour.  Adjust water slightly if using something like coconut flour that absorbs more liquid
  • Orange juice instead of water
  • Add some orange rind

Let me know what combination you come up with.  Just remember to write it down….if I don’t jot notes when I change a recipe, I never remember exactly what I did!

I eat it for breakfast with a bit of butter or cream cheese, or good for a fairly healthy snack.