This pumpkin butter pumpkin loaf is, hands down, the best ever pumpkin loaf I have ever had…the secret being that it is made with pumpkin butter AND pumpkin puree. Twice the pumpkin, twice the flavor!
I feel like I should just come out and tell you guys that this year, I am in full-fall-everything mode (I even think it’s appropriate to use the #sorrynotsorry hashtag lol)! I bought my first mum for our front steps, I am cooking with pumpkin (which I did even before October 1st, a first ever for me) and everything I’ve been making is delicious and comforting fall food. A few things I’m making:
And while I thought I was just going to have a week packed full of fall recipes, that is not the case; I have many more fall recipes coming to you over the next few days and weeks (another appropriate hashtag #cantstopwontstop).
Now that I’ve gotten the hashtags out of the way…no wait, I lied! There’s one more that just seems appropriate for this post… #Pumpkineverything …because this pumpkin butter pumpkin loaf (or pumpkin bread as some people refer to it as) is just so good. It is better than any pumpkin bread I’ve ever had. I think the reason is because I used TWO kinds of pumpkin in the recipe…pumpkin butter (I had this in my pantry from when one of my lovely sister-in-laws gave me a jar as a present) and pumpkin puree (leftovers from when I made Mini Pumpkin Muffins last week).
Pumpkin butter is essentially pumpkin puree with a little bit of apple cider and a number of spices in it, so if you don’t have any pumpkin butter, you could certainly make your own. Quick instructions below:
- On the stovetop cook together 1 can of pumpkin puree, 1/2 cup apple cider, 1/2 cup sugar, 2 tsp ginger, 2 tsp cinnamon, 1 tsp nutmeg and 1/2 tsp cloves
Another thing I love about this delicious recipe? All you need is one bowl! You mix all the dry ingredients, then add the wet ingredients, stir, bake, and voila, you’ll have yourself the most moist, pumpkiny pumpkin loaf that ever was!
Pumpkin Butter Pumpkin Loaf {the BEST EVER Pumpkin loaf}
Equipment
Ingredients
- 1 1/2 Cups Flour
- 1/2 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 1 Tsp Baking Soda
- 1 Tsp Pumpkin Pie Spice
- 1/2 Tsp Salt
- 2 eggs
- 1 Cup Pumpkin Puree
- 1 1/2 Cups Pumpkin Butter
- 2 Tbs Butter melted
- 1 Tsp Vanilla Extract
Instructions
- Preheat oven to 350, line a loaf pan (mine is 9 x 5) with cooking spray.
- In a bowl combine flour, sugars, baking soda, pumpkin pie spice, and salt. Stir a few times so that all ingredients are incorporated.
- Next add eggs, pumpkin puree, pumpkin butter, melted butter and vanilla extra to the dry ingredients and stir a few times so that everything is incorporated (about 10-15 stirs). Pour batter into the loaf pan, and bake for 45-55 min, until a toothpick comes out clean in the middle. Let rest a few minutes, then enjoy!
Notes
Nutrition
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AM says
Delightful.
Sweetphi says
So happy to hear you enjoyed this!!
Oriel Carey says
Love easy one pan recipes. Thanks, just what I needed to use my pantry items.
Sweetphi says
I’m so happy to hear how much you like this recipe, it’s such a great way to use pumpkin butter!
Cipritch says
I added pecans and it is absolutely amazing!
Sweetphi says
I’m do happy to hear that, thank you for sharing!!
Shelby says
I bought a jar of pumpkin butter from Trader Joe’s because it looked interesting but didn’t know what to do with it. I did a quick Google search to find pumpkin butter dessert recipes and this post came up. OH MY GOSH. This is the BEST pumpkin bread I have ever had. I’ll never use another recipe again. This was widely lovely by my entire family.
Sweetphi says
Thank you so so much for taking the time to come back and leave this lovely comment, I truly appreciate it! So glad that you loved this pumpkin butter pumpkin loaf.
Sarah Brien says
Love the idea of making this into mini muffins!! That way can freeze them to save 🙂 can’t wait to try!
Sweetphi says
I totally love making these into muffins and freezing for later – or if you don’t want to putz around with muffins, the loaf itself freezes/thaws really well too, so I’ll make it, slice it, and the freeze the slices.
Rosanne says
I tried making this bread x2 . Using gluten free flour by Red Mill. And both times it didn’t cook in the middle. My oven is working I also made bread that baked fine.. Does anybody have ideas of what to do. I cooked them 2 hours on 350 for one and 325 for the other.’
Thanks
Sweetphi says
Hi Rosanne, so sorry this didn’t turn out for you. I have never received that feedback, especially on this recipe. Did you make any other modifications? I’d love to help trouble shoot this with you.
Trissa says
Hi, I had the same problem, only it wasn’t the middle that was soggy, it was the bottom. I gave up on the 350 after both loafs were soggy on the entire bottom half after the original 45 minutes, and then an additional 20 minutes with no improvement. I switched to 375 for almost another half an hour and these are still not cooked all the way.
I didn’t have more than one cup of the pumpkin butter, so I had to use more puree to make up the last of the required liquids. The only other change I made is that my sugars were artificial sweeteners. I assume that using more puree was the problem, but it shouldn’t have been.
Sweetphi says
Thanks so much for your comment. Unfortunately, I think artificial sweeteners were the culprit here. They bake at different temperatures and times and affect texture, so that’s where you’re running into issues I believe. I’ve never tested this recipe with artificial sweeteners so I can’t tell you adjusted bake times.
Also, you mention ‘loaves’ but this recipe only makes one loaf. Did you double the recipe? That too could have affected bake time if you’re baking more than one loaf. In my experience (and the countless other positive feedback comments) when this loaf is made as written, it’s amazing, so sorry I can’t help trouble shoot further.
Chelsea says
This looks amazing! I am wondering if it would work for me to replace the flour with a gluten free flour blend?
Sweetphi says
Hi! I’ve never tried that but I don’t see why it wouldn’t work so I’d say go for it. I’ve literally make this recipe with flour, GF flour, cake flour and whole wheat flour – it’s come out amazing every time. I’d love to know how it turns out for you (it might even be a little more “fluffy”)
Chelsea says
Great! I was just wondering because I noticed there’s no baking powder and one less egg than your gluten-free pumpkin bread recipe that I was also eyeing haha. They both look delicious but I’d love to try adding in the pumpkin butter! I’ll be making this over the weekend, so I’ll be sure to report back. Yay, I’m excited!
Molly says
Fantastic recipe. Made a couple of times, with my own homemade pumpkin butter and again with TJ’s. The TJ jar is only 10 oz so I used more pumpkin purée. My family loved it. I topped mine with Pepitas.
Sweetphi says
Love that you topped yours with pepitas, so glad you enjoyed this recipe!
Robin says
I had a huge jar of pumpkin butter and was looking for a way to bake with it. SO happy I found this recipe! Cut the sugar a bit, so I could sprinkle some turbindo sugar on top, slong with some chopped pecans. Delicious!
Sweetphi says
Thank you so much for your comment Robin. So glad you enjoyed this recipe – I love that you sprinkled sugar and pecans on the top!
Amy Gardner says
Sounds amazing – we LOVE spicy pumpkin butter!!! I want to make a loaf and send it to my daughter. Is it okay to substitute gluten free flour for regular? Thanks so much 🙂
Sweetphi says
Yes, you can absolutely substitute GF flour for regular (my favorite one is Bob’s red mill 1-to-1 gluten free baking flour).
Frank D says
I just mixed everything up, and put it into the oven to bake-I can’t wait! Pumpkin Butter is so tasty and delicious! I’ve never baked with it before, so I’ll wait 45 minutes but the batter taste alone was sinful!! Yummy!
The only thing is your recipe calls for a cup and a half of the pumpkin butter the little jar not a full 1 cup and a half…but I saved my day!
Thanks for sharing!!
Sweetphi says
I’m so glad you’re making this recipe, hope you enjoyed it!
Michelle Ann Dimanlig says
I made this yesterday and it was gone in one day. It was amazing! I gained 5 pounds, but it was totally worth it….. I think! ?
Sweetphi says
Totally worth it, lol! Thank you so much for coming back and letting me know how much you loved it, I’m so glad it was a hit!!
Michelle Murray says
I’m not sure about eating anything pumpkin flavour. It just doesn’t seem right because I always picture them as a Halloween decoration haha
Sweetphi says
How about pumpkin pie? Pumpkin flavored things are all the rage in the US during the fall 🙂 Thanks for commenting!
Rachel @ Bakerita says
OMG love that you added pumpkin butter to this! This loaf does look seriously delicious. Pinned!
Sweetphi says
The pumpkin butter made is so out of this world delicious! Thank you so much for pinning, truly appreciate that 🙂
Kiran @ KiranTarun.com says
Totally loving the pumpkin butter in this delicious loaf! Yum!
Sweetphi says
The pumpkin butter really added to the amazingness of the pumpkin loaf 🙂 Thank you so much for commenting!
Tashiana says
Twice the pumpkin flavour?! I am so, so sold! Pinned!
Sweetphi says
It definitely is twice the flavor! Thank you so much for pinning, means a lot!
Mellissa Williams says
I’ve never had pumpkin butter or a pumpkin loaf – I wonder what it would taste like?
Sweetphi says
No pumpkin loaf ever? You have been missing out! It is is super flavorful with hints of cinnamon and spice, you should definitely try it 🙂
Ashley says
Pumpkin butter and puree???? Why have I never done that before? This looks awesome!
Sweetphi says
I know right? Double the pumpkin DOUBLE the flavor!! Thanks for commenting girl!
Nina says
Ahhhh the pumpkin butter! I think I should get some of this for donating to the cause! 🙂
Sweetphi says
Come on over! This is one time when the turnaround time from baking to posting was super quick because it was SO GOOD…and I still have some…but it’s going fast…there’s a slice calling your name!
NK says
Better Hurry Nina! I make no promises for how long I can stay away from the last piece!
Sweetphi says
You’re too sweet, thanks babe! And you should listen Nina 🙂
Annie @ ciaochowbambina says
This looks simply delicious! And I love your photography!
Sweetphi says
Thank you so much for your compliment and comment, totally made my day!!
Amanda says
This looks delicious!
Sweetphi says
Thank you so much!
Karis says
I haven’t tried pumpkin butter yet but I’ve been hearing great things about Trader Joe’s version and their newest South Florida location is opening this Friday and it’s only 30 minutes from my apartment which is much closer than any of the other ones!
Sweetphi says
Pumpkin butter is definitely worth trying…it’s amazing by itself…OR in baked goods like this pumpkin loaf 🙂 That’s awesome that you’re getting a Trader Joe’s close to you!!
wearenotmartha says
Mmmm so smart to use double the pumpkin. I bet this is delicious!!
Sues
Sweetphi says
Thank you Sues! There was definitely the most amazing pumpkin flavor…double the pumpkin double the flavor? I’ll go with that lol!
liztiptopshape says
Oh, I want this in my kitchen!!!! It looks SO GOOD!
Sweetphi says
When baking it, the pumpkin – cinnamon smells that filled my kitchen were amazing, I always think ‘why can’t my kitchen smell like that always’ lol. Thank you so much for your comment!
Laura @ Laura's Culinary Adventures says
I am so excited about fall because pumpkin is one of my favorite baking flavors! This bread looks delicious!
Sweetphi says
I’m glad I’m not the only one totally excited about fall flavors…especially pumpkin! Pumpkin everything, right? Thank you so much for your lovely comment!
Marsha says
Fabulous recipe easily adapted to be gluten free wtih Trader Joe’s Gluten Free Pumpkin Pancake Mix!
Sweetphi says
Oh how cool that you adapted it and that you liked it 🙂