Chocolate Chunk + Peanut Butter Pumpkin Bread

I'm cozying up on this snowy day next to the fireplace with my book and the aroma of freshly-baked PUMPKIN bread. Pumpkin season never ends for me, dear friend -- especially not when the sweet people over at Cherryvale Farms asked if they could send me their soy, dairy, egg, and peanut-free baking mixes. I'm still battling this Final-Exam-and-Freezing-Weather-Induced Flu, but cooking up pumpkin bread for my family & I definitely has cured the boredom that usually strikes when I'm sick. 

The pumpkin bread that resulted from this mix was ridiculous. 

It's with confidence that I can recommend Cherryvale's mixes to you, especially if you or someone in your circle has a ton of allergies. I think it's really cool how their mixes are super allergen-friendly, but still make for bomb baked goods. 

Even though this pumpkin bread mix only requires you to add water, oil, and a can of pureed pumpkin, I spiced up our loaf of bread to make it chocolatey and filled with peanut butter. The ingredients + steps for what I did to create this gem are below -- enjoy! 

Chocolate Chunk + Peanut Butter Pumpkin Bread

Serves: 12 | Time: 65 minutes

Ingredients: 

For the pumpkin bread: 

  • 1 box of Cherryvale Farms Pumpkin Spice Bread Mix

  • 1, 15 oz. can of pureed pumpkin

  • 1/2 cup olive oil

  • 1/4 cup water

  • 1/2 cup of Wild Friends Pumpkin Spice Peanut Butter (or any nut butter)

  • 1/2 cup of chocolate chunks/chips

  • 1 teaspoon of vanilla extract

For the peanut butter + chocolate drizzle: 

  • 1 tablespoon coconut oil

  • 3 tablespoons peanut butter

  • 2 tablespoons cacao powder

Process: 

For the pumpkin bread: 

  • Preheat the oven to 350 degrees F

  • Spray a 9 x 5 pan with olive, avocado, or coconut oil

  • In a large mixing bowl, mix together the Pumpkin Spice Bread Mix, pureed pumpkin, olive oil, and water

  • Once well-combined, add in the peanut butter, vanilla, and the chocolate chunks. Stir.

  • Pour the batter into the pan

  • Once evenly distributed, swirl in two extra tablespoons of peanut butter on the top of the bread

  • Bake for 50 minutes on the oven’s middle rack

  • Remove from oven; allow bread to cool for 10 minutes; drizzle with PB chocolate sauce

  • EAT!

For the peanut butter + chocolate drizzle: 

  • Melt peanut butter & coconut oil together in a small bowl, either in the pan or microwave (if using a microwave, 45-60 seconds should be perfect)

  • Stir the cacao powder into the melted mixture

  • Drizzle over the cooled bread

Thank you so much to Cherryvale Farms for sending me this mix to try out. I loved it!