Pumpkin Butter Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 4, 2009
Not bad 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. This is a very moist bread. The pumpkin flavour is quite subtle.
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Cooking Level: Intermediate

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Photo by CC♥'s2bake
Reviewed: May 29, 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!
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Reviewed: Jun. 26, 2011
I used two pans - it overflowed all over my oven in one pan.
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Photo by Christine M
Reviewed: Aug. 5, 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.
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Photo by Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA
Reviewed: 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.
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Photo by mo

Cooking Level: Expert

Home Town: Toledo, Ohio, USA
Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 20, 2013
Really yummy and a good use of pumpkin butter!
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Photo by JW

Cooking Level: Intermediate

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Reviewed: Jul. 30, 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).
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