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Pumpkin Butter Bread

khannon

"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
Original recipe yields 12 servings (1 3x7-inch loaf)

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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.

Nutrition Facts


Per Serving: 307 calories; 7.9 g fat; 56.9 g carbohydrates; 3.9 g protein; 26 mg cholesterol; 252 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 11 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.

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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 ...

Pretty good recipe. I made a couple of changes though: I used whole wheat flour instead of AP flour. The pumpkin butter I bought was pretty sweet and had a lot of spices in it so I ended up only...

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!