Pumpkin Butter Bread

Pumpkin Butter Bread

8
khannon 0

"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

2 h servings 307 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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.

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...

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 almos...

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

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 ...

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 ho...

Really yummy and a good use of pumpkin butter!