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Pumpkin Butter Pumpkin Loaf {the BEST EVER Pumpkin loaf}

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This 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!

Best-ever-pumpkin-loaf-pumpkin-butter-pumpkin-loaf

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 (see my  Mini Pumpkin Muffins, Caramel Apple Bites, Garlic Lemon Thyme Roasted Chicken and Carrots) is delicious and comforting fall food. 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 loaf (or pumpkin bread as some people refer to it as) is just so good, better than any pumpkin bread I’ve ever had, and 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).

Difference-between-pumpkin-butter-and-pumpkin-puree

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 (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).

How-to-make-pumpkin-butter-pumpkin-loaf

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!

Yield: 12

Pumpkin Butter Pumpkin Loaf {the BEST EVER Pumpkin loaf}

Pumpkin Butter Pumpkin Loaf {the BEST EVER Pumpkin loaf}
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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!
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    Comments

    1. 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

      Reply

      • 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.

        Reply

    2. Chelsea says

      This looks amazing! I am wondering if it would work for me to replace the flour with a gluten free flour blend?

      Reply

      • 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”)

        Reply

      • 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!

        Reply

    3. 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.

      Reply

    4. 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!

      Reply

    5. 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 🙂

      Reply

    6. 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!!

      Reply

    17. 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!

      Reply

      • 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!!

        Reply

      • 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!

        Reply

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