Description
This Peanut Butter Cup Pumpkin Bread combines the warm spices of pumpkin pie with the rich, creamy goodness of chopped Reese’s Peanut Butter Cups, creating a moist and flavorful loaf perfect for fall or any time you crave a sweet, nutty treat.
Ingredients
Scale
Wet Ingredients
- 100 g Granulated Sugar
- 50 g Brown Sugar
- 79 ml Vegetable Oil (or canola oil)
- 1 cup Pumpkin Puree (not pumpkin pie filling)
- 2 large Eggs
- 79 ml Buttermilk (or homemade with vinegar and milk)
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Pumpkin Pie Spice
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
Add-ins
- 1.5 cups Chopped Reese’s Peanut Butter Cups (about 25 miniatures)
Instructions
- Preheat oven and prepare pan: 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.
- Mix wet ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth. Add pumpkin puree, eggs, and buttermilk; mix until incorporated.
- Mix dry ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt to ensure even distribution.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and maintain a tender crumb.
- Add peanut butter cups: Gently fold in the chopped Reese’s Peanut Butter Cups, distributing them evenly throughout the batter for bursts of peanut butter and chocolate.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing and serving.
Notes
- For a dairy-free version, substitute vegetable oil and use a non-dairy milk with apple cider vinegar instead of buttermilk.
- Do not overmix the batter to keep the bread moist and tender.
- Check the bread with a toothpick toward the end of baking time to avoid overbaking.
- Chopped peanut butter cups can be substituted with other chopped chocolate candies for variation.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
