Pumpkin Butter Bread Recipes

PUMPKIN BUTTER BREAD

Pumpkin Butter Bread image

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!

Provided by khannon

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 2h

Yield 12

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 egg
1 cup brown sugar
½ cup apple juice
¼ cup melted butter
1 ½ cups pumpkin butter, divided
½ cup raisins
½ cup toasted chopped walnuts

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 3x7-inch loaf pan.
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.
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 : Calories 307.1 calories, Carbohydrate 56.9 g, Cholesterol 25.7 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 251.8 mg, Sugar 35.7 g

EASY PUMPKIN BREAD

Easy Pumpkin Bread image

A friend of mine graciously shared her "secret recipe" for this bread with me. It's become such a family favorite that I'm not allowed to enter my family's get-togethers without this bread in hand!

Provided by Taste of Home

Time 1h15m

Yield 2 loaves.

Number Of Ingredients 8

Ingredients

1 cup butter, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons each ground cinnamon, cloves and nutmeg
1 can (15 ounces) solid-pack pumpkin

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine dry ingredients; gradually stir into creamed mixture just until moistened. Beat in pumpkin. , Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool.

Nutrition Facts : Calories 178 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 161mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER PUMPKIN BREAD

Peanut Butter Pumpkin Bread image

I know I thought the same thing when I first saw it, but it is very good. Found this recipe in the local newspaper, tried it and it is good.

Provided by jafro45

Categories Quick Breads

Time 1h20m

Yield 2 loaf pans, 16 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sugar
1 (15 ounce) can solid pack pumpkin
4 eggs
1 cup vegetable oil
3/4 cup water
1 cup peanut butter
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon nutmeg

Steps:

In a mixing bowl, combine the sugar, pumpkin, eggs, oil, water and peanut butter; beat well.
In another bowl, combine the flour, baking soda, salt, cinnamon, and nutmeg, mix, then gradually add to pumpkin mixture; mix well. Pour into two (2) greased 9-inch by 5-inch by 3-inch loaf pans.
Bake at 350 degrees for 60 to 70 minutes or until toothpick comes out clean.
Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 487.1, Fat 23.4, SaturatedFat 3.9, Cholesterol 52.9, Sodium 356.1, Carbohydrate 63.8, Fiber 2, Sugar 39.5, Protein 8.7

PEANUT BUTTER PUMPKIN BREAD

Peanut Butter Pumpkin Bread image

My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

Ingredients

3-1/2 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
4 large eggs, room temperature
1 cup vegetable oil
3/4 cup water
2/3 cup peanut butter

Steps:

In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and nutmeg. In another bowl, combine the pumpkin, eggs, oil, water and peanut butter. Stir into dry ingredients just until moistened. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 228 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 223mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON

Pumpkin Bread With Brown Butter and Bourbon image

This hearty pumpkin bread is a sophisticated twist on the traditional version with the addition of bourbon (teetotalers can substitute apple cider), browned butter and cardamom.

Provided by Melissa Clark

Categories breads, quick breads, dessert, side dish

Time 1h15m

Yield Two 8-inch loaves

Number Of Ingredients 14

Ingredients

1/2 cup (1 stick) unsalted butter
1/4 cup bourbon (or use water or apple cider)
1 tablespoon vanilla
1 3/4 cups pumpkin purée, homemade or canned (1 15-ounce can)
4 eggs
1/2 cup olive or other oil (such as canola)
2 cups all-purpose flour
1 cup whole wheat flour
1 3/4 cups light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom

Steps:

Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch loaf pans with butter or line with parchment paper.
In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully. (A tip: You will know your brown butter is almost ready when the frantic sound of bubbling begins to die down, so use your ears as well as your eyes and nose.)
In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the 2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil. With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir to combine.
In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry ingredients and stir to combine.
Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the center of the loaf comes out clean. Allow bread to cool completely before removing from pan.

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