Pumpkin Butter Bread
Pumpkin Butter Bread is a rich, moist bread with hints of cinnamon, ginger, nutmeg, allspice, mace and clove that give the bread depth and flavor. The recipe calls for using two types of pumpkin – pure, unadulterated organic pumpkin (with no additives) and Muirhead Pecan Pumpkin Butter (made of pumpkin, sugar, lemon juice, pecans and spices) but you can substitute additional pumpkin for the pumpkin butter. Despite its name, there are no butter, eggs, or dairy ingredients in Muirhead Pecan Pumpkin Butter meaning this quick bread is plant-based (vegan).
There are no added refined sugars or oil in this recipe. Instead pure maple syrup is used to slightly sweeten the bread (this is not an overly sweet quick bread) while the moistness comes from the pumpkin and pumpkin butter. The spices along with the pure vanilla extract enhance the flavor of the pumpkin while the whole wheat pastry flour blended with unbleached all-purpose flour ensures the bread is full of fiber but not too heavy.
This bread is so easy to make: basically blend all the dry ingredients in one bowl and the wet ingredients in another. Mix them together and bake. That’s it. And, a final note on nuts. I prefer nuts on my bread because pecans or walnuts add a delicious crunch (and a nutritious boost) to the bread but some people prefer their quick breads without nuts so if you prefer no nuts, don’t add them.
The recipe below makes a large and a small loaf. Enjoy one out of the oven and freeze the other for later.
Pumpkin Butter Bread (makes 1 large loaf and 1 small loaf)
- 1 cup whole wheat pastry flour
- 1 cup all-purpose unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground flaxseed meal
- 3 teaspoons pumpkin pie spice (combination of cinnamon, ginger, nutmeg, allspice, mace, and clove)
- 1 16-ounce container organic pumpkin
- 1/3 cup Muirhead Pecan Pumpkin Butter*
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- About 26-28 whole pecans or walnuts, optional
Preheat the oven to 350 degrees.
Spray non-stick spray in an 8 x 4 bread pan, 10 x 3.5 loaf pan (shown) AND a small 6.5 x 2.5 loaf pan.
In a large mixing bowl, blend the flours, baking powder, baking soda, flaxseed meal and pumpkin pie spice.
In a medium mixing bowl, blend the pumpkin, pumpkin butter, maple syrup, and vanilla extract.
Pour the wet ingredients into the dry ingredients and blend with a large spoon just until barely any flour is visible. The batter will be thick. Don’t over stir.
Pour 3/4 of the batter into the large loaf pan and the remaining batter in the small loaf pan. Arrange the nuts across the top of the batter.
Bake the small loaf for about 25 minutes and the large loaf for about 45 minutes or until a toothpick or knife inserted in the center comes out clean.
After removing the loaves from the oven, allow the breads to cool for an hour. Carefully invert the breads onto a bread board and slice. Enjoy with morning coffee or tea, as a mid-morning or mid-afternoon snack or for dessert. The loaf will disappear quickly because the bread is so moist and delicious.
*Muirhead Pecan Pumpkin Butter is sold in 13. 5 ounce jars for $7.50 at www.muirheadfoods.com or through www.williams-sonoma.com where 1 jar is $10.36 or 2 jars are $20.72, shipping included. Each jar will make about 3 batches. Store unused pecan pumpkin butter in the refrigerator.