Description
Ultra-moist and buttery, this pumpkin butter bread gets deep autumn flavor from pumpkin butter plus warm spices. It bakes up tender with a fine crumb and a lightly crackled top—perfect for cozy breakfasts, snacks, or gifting.
Ingredients
DRY
1 3/4 cups (220g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Pinch ground cloves
WET
2 large eggs (room temperature)
3/4 cup (150g) brown sugar, packed
1/4 cup (50g) granulated sugar
1/2 cup (120ml) neutral oil (or melted butter, cooled)
1 cup (240g) pumpkin butter (store-bought or homemade)
1/4 cup (60ml) milk (dairy or plant-based)
1 tsp vanilla extract
OPTIONAL TOPPING
1 tbsp coarse sugar (turbinado) for crunch
Instructions
1. Preheat oven to 350°F (175°C). Line a 9×5 in (23×13 cm) loaf pan with parchment; lightly grease.
2. Whisk dry ingredients in a bowl: flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves.
3. In a large bowl, whisk eggs, brown sugar, granulated sugar until slightly thickened. Whisk in oil, pumpkin butter, milk, and vanilla until smooth.
4. Fold dry into wet just until no dry streaks remain (do not overmix).
5. Transfer batter to the pan; smooth the top. Sprinkle coarse sugar if using.
6. Bake 50–60 minutes until a tester comes out clean or with a few moist crumbs (tent with foil the last 10–15 minutes if over-browning).
7. Cool 10 minutes in the pan, then lift out to a rack to cool completely before slicing.
Notes
For extra richness: replace 2 tbsp milk with sour cream or Greek yogurt.
Add-ins: fold in 1/2 cup chopped pecans or chocolate chips.
Mini loaves: divide into two 8×4 in pans; bake ~38–45 minutes.
Storage: airtight 3 days at room temp or 5 days refrigerated; freeze slices up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Fall Baking, Breads & Loaves, Breakfast & Brunch
- Method: Baked, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 22g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin butter bread, soft pumpkin loaf, fall quick bread, moist pumpkin recipe