Muirhead Pecan Pumpkin Butter
Muirhead Pumpkin Butter is a delicious jam like spread that can be used on breads and cheeses or to make baked goods including a pumpkin pecan bread. Made by Muirhead Foods of Ringoes, New Jersey (about 20 miles north of Trenton), the pumpkin butter contains five ingredients: pumpkin, sugar, lemon juice, pecans, and spices. Despite the name “butter” in its name, there is no butter or even a trace of fat in this product which always surprises me because the taste is so rich.
Muirhead Foods began as a restaurant in 1974 when Doris and Ed Simpson opened “Muirhead” in rural Hunterdon County, New Jersey. After twenty years, the Simpson’s decided to close the restaurant and focus on the prepared gourmet food market, selling the homemade chutney, butters, jellies, marmalade, syrups, sauces, dressings, mincemeat, and mustards they created.
Each 13.5 ounce jar is $7.25 when purchased directly from the company at the website listed at the bottom of this page. Shipping is $8.50 for 1-4 products or $9.75 for 5-9 products.
The company provides recipes on the website and one of my favorites is the Pecan Pumpkin Butter Bread. An aromatic bread that fills the house with the smell of pumpkin while baking, the bread makes for a wonderful Autumn afternoon snack. My version uses butter, substitutes buttermilk for water and omits the raisins and nuts:
Pumpkin Butter Bread
1/3 cup of unsalted butter, softened
1 cup of sugar
2 eggs, room temperature
1 cup of Muirhead Pecan Pumpkin Butter
1-2/3 cup of all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup buttermilk (1 tablespoon buttermilk powder and 1/3 cup of water if fresh buttermilk is not available)
- Preheat the oven to 350 degrees.
- Butter the bottom and sides and line the bottom of a loaf pan with parchment paper.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and sugar until fluffy.
- Add eggs, one at a time until fully blended in.
- Add the pumpkin butter to the butter, eggs, and sugar mixture.
- Add 1/3 of the flour mixture to the butter mixture and blend. Add 1/3 of the buttermilk and continue alternating adding flour and the rest of the buttermilk until completely blended.
- Pour the batter into the prepared loaf pan.
- Bake at 350 degrees for 45-50 minutes or until a toothpick stuck in the center comes out clean.
- Cool for 10 minutes and then invert the loaf onto a serving plate.