Pumpkin Bread with Peanut Butter Chips

Thanksgiving Tastes & Traditions

Some family recipes are so loved, they mark the season as surely as the first chill in the air. For Emily Bird, it’s her Pumpkin Bread, a cozy staple that’s been shared and savored for generations. Sweetly spiced and dotted with peanut butter chips, it’s a delightful twist on a classic — baked with love, meant to be shared, and perfect for gifting or freezing for an easy weekend treat. A true taste of home and the holidays.

Part of our Tastes and Traditions collection, this recipe celebrates the spirit of the holidays — where life happens around food, and simple gestures become lasting memories.

My family’s homemade pumpkin bread! We sneak peanut butter chips into the recipe, a pleasant surprise anytime we share with family and friends.

Pumpkin Bread with Peanut Butter Chips

by Emily Bird

Ingredients

3 ½ cups flour
3 cups sugar
2 tsp baking soda
1 ½ tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 cups pumpkin (16 oz can)
1 cup vegetable oil
2/3 cup water
4 eggs
1 bag (12 oz) peanut butter chips
1 cup chopped walnuts

Procedure

Preheat oven to 350°F.
Grease and flour 3 loaf pans. Combine flour, sugar, baking soda, salt and spices. Set aside.
Blend pumpkin, oil, water and eggs. Gradually add dry ingredients until well blended. Stir in chips and nuts. Pour into prepared pans and bake at 350°F for 50-60 minutes.
Cool in pan for 10 minutes then remove from pan and cool completely.