Skip to content

Pumpkin Butter Bread


Ingredients

2 cups all-purpose flour

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons baking powder

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground cloves

1 egg

1 egg

1 cup brown sugar

1 cup brown sugar

½ cup apple juice

½ cup apple juice

¼ cup melted butter

¼ cup melted butter

1 ½ cups pumpkin butter, divided

1 ½ cups pumpkin butter, divided

½ cup raisins (Optional)

½ cup raisins (Optional)

½ cup toasted chopped walnuts (Optional)

½ cup toasted chopped walnuts (Optional)

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3×7-inch loaf pan.

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3×7-inch loaf pan.

Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.

Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a bowl; set aside.

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.

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.

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.

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)

* 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.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *