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

4SP blue & purple, 5SP green/3PP per serving
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Baking
Servings 10


  • 2 eggs
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened applesauce
  • 3/4 cup pumpkin canned
  • 1/2 cup PB2 powder with 1/4 water
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1.5 tsp baking powder
  • 1 cup flour
  • 4 Tbsp mini chocolate chips


  • Preheat oven to 350F, spray a regular 9x5 loaf pan with some nonstick spray.
  • In a bowl using an electric mixer beat your eggs and sugar together. Add in applesauce and pumpkin and mix for a few minutes.
  • 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.
  • Stir in your flour, spices and baking powder, then fold in 3 Tbsp of chocolate chips, leaving 1 Tbsp aside for topping.
  • Pour batter into loaf pan then sprinkle remaining chocolate chips on top.
  • Bake in the oven for 45-50 minutes until loaf is cooked through.
  • Let cool before cutting into 10 slices, best stored in the fridge, the loaf will freeze well.


Freestyle SP- (blue & purple) 4 using WW recipe builder
Smart Points- (green) 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
Tried this recipe?Let us know how it was!



  1. 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

  2. Sarah Lorde Reply

    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

      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

    • 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

        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

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

  4. 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.

    • Drizzle Reply

      I know the PB2 is not as good as using the real deal, hence why I have never used it up till now, I found this very “pumpkiny” but we are all different with our taste buds .. hope you have better success the next time

  5. Kate, first off let me thank you for the awesome blog. I have enjoyed many of your recipes. I thought this loaf tasted fine but I couldn’t get it to rise. I ended up with a small dense loaf. I thought it might me my baking powder and tried again with new and the results were the same. Any ideas.

    • Drizzle Reply

      Hi Pam, you’ll find most of my loaves won’t rise a lot simply based on ingredients, that said this one did rise some.. It is really hard for me to say what could have happened without being there 🙁

      • Hi, I was just coming to ask about this because I had the same exact “non-rising” issue that Pam did. My loaf finished was only 1 1/4″ high at the peak. It is quite dense. Yours looks high and light. That said, we enjoyed every bite of this. It was delicious.

        • Drizzle Reply

          Hi Linda, sorry not too sure why it did not rise as much, sometimes I have loaves that sink a lot, this one didn’t though.. Glad you still enjoyed it 🙂

    • The recipe calls to use a mixer but found if I just whisk it instead my loaf looks better and higher.

  6. Linda Hudson Reply

    Kate- have you tried this recipe using the chocolate PB2 and omitting the mini chocolate chips?

    • Drizzle Reply

      Hi Linda, no I have not but sounds interesting 🙂

  7. I made this and the only thing is tastes like is overwhelming pumpkin spice/cinnamon. Did you add more then 3/4 cup of pumpkin? It has zero pumpkin flavor and isn’t orange like your photo it’s brown.

    • Drizzle Reply

      Hi Lola, sorry to hear that, no I only used the 3/4 cup as mentioned.. you can increase the pumpkin spice if you want.. and mine was indeed how it looked in the photograph, you didn’t use chocolate PB2 did you? Sorry it is hard to say why yours is one way and mine is another when I am not there..

    • Drizzle Reply

      Hi, sorry I only calculated the points based on my ingredients, you’d need to build in your WW app perhaps to get the exact point count

  8. I made this into mini muffins for my co-workers, people loved them. I do find they are better after sitting for a day after baking to let the flavours develop.

    • Drizzle Reply

      So glad they enjoyed them and thanks for the tip 🙂

  9. So I’ve made this several times and I absolutely love it… but I’ve been playing around with it. Now I make it into 12 muffins AND drum roll please…. I don’t use brown sugar!!! I make my own from 1/4 cup of Splenda Stevia and 1/4 tbsp of molasses!!! Blend these 2 ingredients with a fork and voila! 15 calories for brown sugar!! I found the muffins taste sweeter from this combo and I love them even more, which I didn’t think was possible!

    • Drizzle Reply

      Hi Laura, wow that is awesome, thank you so much for sharing 🙂 So glad you love them! I will have to try your way next time

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