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Classic Pumpkin Bread with Peanut Butter Chips

Classic Pumpkin Bread with Peanut Butter Chips

A moist and flavorful pumpkin bread filled with rich peanut butter chips, crunchy nuts, and optional raisins. Perfect for a cozy treat!
Couverts3 loaves
Preparation 15 minutes
Preparation time:1 hour
Deel op Facebook Print Recipe

Equipment

  • 3 loaf pans (8 ½ x 4 ½ x 2 ½ inches)
  • Mixing bowls
  • Whisk
  • Measuring cups
  • wooden pick
  • Wire racks

Ingredients

  • 3 ½ cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 can 15 oz canned pumpkin
  • 1 cup vegetable oil
  • â…” cup water
  • 4 eggs
  • 3 cups REESE’S Peanut Butter Chips 10 oz package
  • 1 cup chopped nuts
  • 1 cup raisins optional

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease and flour three loaf pans.
  • In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  • Set aside.
  • In another large bowl, mix the pumpkin, vegetable oil, water, and eggs until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until fully blended.
  • Fold in the peanut butter chips, chopped nuts, and raisins if using.
  • Evenly divide the batter among the three prepared loaf pans.
  • Bake for 55-65 minutes or until a wooden pick inserted in the center comes out clean.
  • Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes & Wine Advice

Serving Tip:
Enjoy warm with a spread of butter or a drizzle of honey for extra indulgence.
Wine Advice:
Pair with a sweet Riesling or a spiced mulled wine for a cozy fall treat.

Nutrition values

Calories: 320 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 15 g | Sugar: 28 g
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Course; Bread / Cake / Dessert
Cuisine; American

Chocolate Quicky Sticky Bread

Chocolate Quicky Sticky Bread

Deel op Facebook Print Recipe

Ingredients

  • 2 loaves frozen bread dough (16-oz. each)
  • 3/4 cup granulated sugar
  • 1 tablespoon HERSHEY’S Cocoa
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter or margarine, melted and divided
  • 1/2 cup packed light brown sugar
  • 1/4 cup water
  • HERSHEY’S MINI KISSES Brand Milk Chocolates

Instructions

  • Thaw loaves as directed on package; let rise until doubled.
  • Stir together granulated sugar, cocoa and cinnamon.
  • Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl.
  • Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred.
  • Pour mixture into 12-cup fluted tube pan.
  • Heat oven to 350°F.
  • Pinch off pieces of bread dough; form into balls, 1-1/2 inches in diameter, placing 3 chocolates inside each ball.
  • Dip each ball in remaining 1/4 cup butter; roll in cocoa-sugar mixture.
  • Place balls in prepared pan.
  • Bake 45 to 50 minutes or until golden brown.
  • Cool 20 minutes in pan; invert onto serving plate.
  • Cool until lukewarm. 12 servings.
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Course; Bread / Chocolate