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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
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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

Cinnamon Chip Muffins

Cinnamon Chip Muffins

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Ingredients

  • 2 cups all-purpose biscuit baking mix
  • 1/3 cup sugar
  • 2 tablespoons vegetable oil
  • 1 egg slightly beaten
  • 1 cup HERSHEY’S Cinnamon Chips
  • 2/3 cup milk

Instructions

  • Heat oven to 400°F. Grease or paperline 12 muffin cups (2-1/2-inches in diameter).
  • Stir together baking mix, sugar, vegetable oil, egg, cinnamon chips and milk in medium bowl just until moistened.
  • Divide batter evenly into prepared muffin cups. 3.
  • Bake 15 to 18 minutes or just until browned.
  • Cool slightly; remove from pan. 12 muffins
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Course; Cake / Chocolate / Cupcakes-Brownies

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

Couverts18
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup mashed ripe banana 2 to 3 medium
  • 1/2 cup shortening
  • 2 eggs
  • 1 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
  • 1/2 cup chopped walnuts

Instructions

  • Heat oven to 350°F.
  • Grease bottom only of 9×5-inch loaf pan.
  • Combine all ingredients except small chocolate chips and walnuts in large bowl; blend well on medium speed of mixer.
  • Stir in small chocolate chips and walnuts.
  • Pour batter into prepared pan.
  • Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pan.
  • Cool completely on wire rack. 1 loaf (18 servings)

Notes & Wine Advice

VARIATION: HERSHEY’S Milk Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
may be substituted for small chocolate chips.
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Course; Cake / Chocolate