Peanut Butter Pumpkin Bread No Eggs No Dairy 5 Ingredients

I love making simple and healthy bread with peanut butter, like my Chocolate Peanut Butter Banana Bread, but for fall, I turn all my recipes into pumpkin recipes. You’ll have noticed that with my Pumpkin Blondies and Pumpkin Pie Cookies. So, it was perfectly natural to turn the classic banana bread into a fall-flavored pumpkin version!

Ingredients and Substitutions

This recipe requires only 4 base ingredients, and you can add pumpkin spice and chocolate chips for a boost of flavor.

Pumpkin Puree – Use 100% pure pumpkin puree for best results. Homemade or canned both work well. Peanut Butter – I use a natural, fresh peanut butter for optimal texture and flavor. Other nut or seed butters can be substituted, such as almond butter or sunflower seed butter. Maple Syrup – This brings sweetness and moisture, replacing sugar and milk. Other liquid sweeteners can be used as alternatives, like coconut nectar, agave syrup, or sugar-free maple syrup. Self-Rising Flour – You can make it by adding baking powder to all-purpose flour (2 teaspoons per cup). You can also use spelt flour with baking powder. This won’t work with almond flour or coconut flour. I haven’t tried all-purpose gluten-free flour yet. Pumpkin Pie Spices – this adds warm, aromatic flavors characteristic of pumpkin treats. Can be adjusted to taste. You can make yours by combining 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground nutmeg, 1 teaspoon of ground allspice, and 1/2 teaspoon of ground cloves. Dark Chocolate Chips – It’s optional but a great addition for extra indulgence and flavor contrast.

How to Make Peanut Butter Pumpkin Bread

This recipe is extremely simple, even for first-time bakers. Follow the recipe card further down and use my pictures of key steps just below.

Expert Tips

While you have all you need in the recipe card, I have a few more tips for you to make the best bread!

For the moistest bread, avoid overmixing the batter. Stir just until ingredients are combined. If using homemade pumpkin puree, strain excess liquid to prevent the bread from becoming too wet. For added texture, you can fold in chopped nuts or dried fruits along with or instead of chocolate chips. To enhance the peanut butter flavor, swirl additional peanut butter into the top of the batter before baking. For a more pronounced spice flavor, let the batter rest for 30 minutes before baking to allow the spices to infuse. To prevent the top from over-browning, cover the loaf with aluminum foil during the last 10-15 minutes of baking if needed.