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Preheat oven to 350°F. Spray an 8×4-inch loaf pan with cooking spray.
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Whisk oil, pumpkin, eggs, and peanut butter in a large bowl until no lumps remain.
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Stir in sugars, pumpkin pie spice, and baking soda. Stir in flour.
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Stir chocolate chips into batter.
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Pour into prepared pan. Sprinkle the extra chocolate chips over the top.
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Bake for about 40-50 minutes until the loaf is done on the outside and a toothpick comes out of the center crack with gooey crumbs (not dry, not wet). The outside will get dark, and then if you let it sit for a few minutes it’ll finish baking as it cools. If you cook it until the toothpick comes out clean the bread will be too dry.
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Tip: slice cooled bread and freeze in individual baggies for a quick snack!
Serving: 1slice | Calories: 324kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 263mg | Potassium: 152mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2460IU | Vitamin C: 0.9mg | Calcium: 47mg | Iron: 1.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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