Pumpkin Butter Bread Recipe - Allrecipes.com
Pumpkin Butter Bread Recipe
  • READY IN 2 hr

Pumpkin Butter Bread

Recipe by  

"I had some extra pumpkin butter and came up with this recipe. This delicious, moist bread is flavorful and fragrant; the smell when cooking reminds me of Thanksgiving!"

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Ingredients Edit and Save

Original recipe makes 1 3x7-inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3x7-inch loaf pan.
  2. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.
  3. Beat the egg in a bowl. Whisk in the brown sugar, apple juice, melted butter, and half of the pumpkin butter until smooth. Stir in the flour mixture until no lumps remain. Pour half of the batter into the prepared pan and spread the remaining pumpkin butter over top. Pour in the remaining batter.
  4. Bake in the preheated oven on the middle rack until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2011

I had some pumpkin butter to use up (Pumpkin Butter I from this site), and this recipe was perfect for it. I am used to baking with whole wheat, so I used 50/50 WW and AP, which required the use of canola oil rather than butter, as it works better with WW flour. This loaf was moist and bursting with spicy pumpkin flavor! I LOVED the ribbon of pumpkin butter running through the middle. I'm going to have to make some more pumpkin butter just to be able to make this recipe again. Thanks so much for sharing it!

Most Helpful Critical Review
Oct 28, 2014

This is a very moist bread. The pumpkin flavour is quite subtle. But I have pumpkin bread recipes which are easier to prepare and I do not need to use the more expensive pumkin butter in it.


10 Ratings

Aug 08, 2011

Good mild flavor - I think I would actually like this bread better without the ripple of pumpkin butter, as it makes it pretty sweet. Plus, the batter near the layer of pumpkin butter was almost undercooked. I love the flavor of this bread, though! The batter was pretty thick, but it still came out pretty moist. Only change was to use half white, half white whole wheat flour, and I chose to omit the raisins and nuts.

Jun 27, 2011

I used two pans - it overflowed all over my oven in one pan.

Nov 20, 2011

I really like this recipe! I used 50/50 Whole wheat and AP flour. Also I substituted Allspice for the nutmeg and clove, 'cause I'm out of clove (and now allspice). Also I used a 9x5 pan and had no problem of it spilling over... Over all I'm very satisfied with how it turned out.

Oct 12, 2014


Aug 13, 2014

Pan size was too small for recipe. I used a regular sized loaf pan (like you would bake a loaf of bread in) and it was perfect. Smells wonderful and I can hardly wait to cut into it. I used homemade pumpkin butter in it (pumpkins raised in our garden last year).

Feb 20, 2013

Really yummy and a good use of pumpkin butter!


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  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 252 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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