All recipes, Baking, Loafs

Peanut butter chocolate chip pumpkin loaf

September 10, 2018

I have always called myself a Peanut butter snob haha, I grew up in Canada and it was Kraft PB at our house or nothing! I always turned my nose up at the thoughts of the powdered peanut butter known as PB2 but I finally decided I would give it a try in some baking recipes as I know it can keep the points down. This peanut butter chocolate chip pumpkin loaf was so good, the PB snob in me was saying the real deal would have been better lol but as a low point alternative this loaf came out delicious! Serves 10 at 4 smart points per serving on WW freestyle.



Peanut butter chocolate chip pumpkin loaf
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
4 freestyle SP, 5SP/3PP per serving
  • 2 eggs
  • ¼ cup brown sugar
  • ⅓ cup unsweetened applesauce
  • ¾ cup pumpkin (canned)
  • ½ cup PB2 powder with ¼ water
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 cup flour
  • 4 Tbsp mini chocolate chips
  1. Preheat oven to 350F, spray a regular 9x5 loaf pan with some nonstick spray.
  2. In a bowl using an electric mixer beat your eggs and sugar together. Add in applesauce and pumpkin and mix for a few minutes.
  3. In a small bowl mix your PB2 with your water till smooth and creamy and add to mixture, beat for a few minutes so the peanut butter is all mixed in.
  4. Stir in your flour, spices and baking powder, then fold in 3 Tbsp of chocolate chips, leaving 1 Tbsp aside for topping.
  5. Pour batter into loaf pan then sprinkle remaining chocolate chips on top.
  6. Bake in the oven for 45-50 minutes until loaf is cooked through.
  7. Let cool before cutting into 10 slices, best stored in the fridge, the loaf will freeze well.
Freestyle SP- 4 using WW recipe builder
Smart Points- 5 using SP calculator
Points Plus- 3 using PP calculator
Nutritional info- Calories.. 137...Fat 3.4g...Sat fat 1.3g...Carbs 22.3g... Fiber 1.8g..Sugar 10.8g..Protein 4.7g using My Fitness Pal *Note- this includes all ingredients, the old SP/PP values were determined before entering the "zero" point foods like pumpkin


  • Reply Cyndy September 10, 2018 at 3:11 pm

    This looks good, but I’m not sure what this statement means: “*Note- this includes all ingredients, the old SP/PP values were determined before entering the “zero” point foods like pumpkin” Can you explain? I follow the old SP plan and want to make sure the old SP point count includes points for eggs

  • Reply Sarah Lorde September 14, 2018 at 12:42 am

    Made this yummy loaf, but I can’t say that it tastes much like peanut butter. Next time I’d add more. I also found it easier to add the PB2 powder to the pumpkin mix with the water them mix it in. It cooked nicely, and is a very tasteless pumpkin loaf.

    • Drizzle
      Reply Drizzle September 16, 2018 at 1:01 pm

      I hope that was suppose to be a very tasty pumpkin loaf 😉 haha! Yeah the PB2 does not have as strong of a flavor as regular PB but it is good for keeping the points low

    • Reply M Talmage September 17, 2018 at 3:06 pm

      I was about to make this until I saw this comment…” is a very tasteLESS pumpkin loaf.” Umm hoping but not sure if this was a typo?

      • Drizzle
        Reply Drizzle September 18, 2018 at 1:03 pm

        I think it’s a typo, she said she enjoyed it just didn’t find it very peanut butter tasting and that is due to the PB2

  • Reply Jenese September 19, 2018 at 11:56 pm

    If you want to use regular peanut butter, how much woukd I put in?

    • Drizzle
      Reply Drizzle September 20, 2018 at 11:54 am

      I’d use about 1/2 cup

  • Reply Elaine September 24, 2018 at 10:03 am

    I made this last week and was so anxious to try the pumpkin and peanut butter together. It wasn’t bad tasting, but it did lack both pumpkin and peanut butter flavor. I will try again and add more pumpkin and maybe PB2 or try Better- N- Peanut Butter which would increase he points.

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