Got a jar of pumpkin butter hiding in the fridge? Turn it into this pumpkin butter bread and thank yourself later. Pumpkin spice and everything nice? Sure. But pumpkin butter makes it even better! It may sound like a humble loaf, but trust me-this recipe is a total crowd-pleaser. Soft, moist, perfectly spiced, and dangerously good with a cup of chai.
I had made a small batch of pumpkin butter and was hooked! We used up most of it in our bowl of creamy oats, and I was about to finish up the jar when the idea of baking hit me. The jar had only a little more than ¼ cup of pumpkin butter left, so I settled to make a quick bread, based on my popular banana bread recipes.
🛒Ingredients
- Flour: I have used a mix of Whole wheat flour and all-purpose flour. But feel free to make it all plain or all wheat!
- Sugar: I have used Erythritol; you can replace it with regular white sugar.
- Pumpkin butter
- Pumpkin Spice Mix
- Ghee: Use in melted form.
- Yoghurt
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
📖What is a quick bread?
In plain English: any loaf that uses baking powder or baking soda (or both) instead of yeast to rise. So yes - banana bread, pumpkin bread, zucchini bread: they all fall into this "quick bread" category. If you are a nerd, you want to read more about it in Chowhound's comprehensive article on this topic.
🥣How to make it?
The best thing about this recipe is that you don't need any gadgets. All you need is two bowls, one whisk, and a rubber spatula! Make sure all your ingredients are at room temperature.
- Whisk the dry ingredients
- Whisk the wet ingredients
- Add the wet to the dry
- Fold gently, taking care not to overdo (bits of dry flour are okay)
- Drop the batter into a greased loaf pan and bake!
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📖 Recipe Card
Pumpkin Bread with Pumpkin Butter
Ingredients
Dry Ingredients
- ½ cup whole wheat flour
- 6 tablespoons all-purpose flour
- ⅓ cup erythritol, (see notes)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon pumpkin spice mix, see notes
- a pinch of salt
Wet Ingredients
- 1 large egg
- ¼ cup melted ghee
- ¼ cup pumpkin butter, see notes
- ¼ cup whisked full-fat yoghurt
- ½ teaspoon vanilla essence
Garnish
- pumpkin seeds, or sesame seeds
Instructions
- Preheat your oven to 180°C (place the rack on level 3 or middle). Grease an 8×4-inch loaf pan, line with baking paper if you prefer.
- In a large bowl, whisk together the dry ingredients:½ cup whole wheat flour6 tablespoons all-purpose flour⅓ cup erythritol (see notes)½ teaspoon baking powder¼ teaspoon baking soda½ teaspoon pumpkin spice mix see notesa pinch of salt
- In a smaller bowl, beat the egg until pale, then add the rest of the ingredients and whisk to combine.1 large egg¼ cup melted ghee¼ cup pumpkin butter see notes¼ cup whisked full-fat yoghurt½ teaspoon vanilla essence
- Pour the wet ingredients into the dry bowl. Using a rubber spatula, fold gently. Don't overmix as a few streaks of flour are totally fine.
- Transfer the batter into the prepared loaf pan. If you like, sprinkle pumpkin seeds or sesame seeds on top for that little extra texture.pumpkin seeds or sesame seeds
- Bake for about 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
- Let the loaf sit in the pan for a few minutes, then remove it and let it cool completely on a wire rack. This helps avoid soggy sides from steam.
- Slice it, grab a cup of chai or coffee, and savour. Store at room temperature in an airtight box for 2 to 4 days or in the fridge for a week or in the freezer for a month or until it lasts.
Notes
- If you want to swap the erythritol in the recipe for regular sugar, you can use a 1:1 substitution - meaning ⅓ cup of granulated sugar works perfectly.
- Pumpkin spice mix
- Pumpkin butter
Famidha Ashraf says
Pumpkin butter turns this humble quick bread into a yummy snack. I still can’t decide which version I love more — the one with sugar or the sugar-free one! 😛