Pumpkin Butter Bread

Pumpkin Butter Bread

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!"

Ingredients 2 h {{adjustedServings}} servings 307 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 8

  1. 10 Ratings


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 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!

Christine Boutwell Mita

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.