Get ready to indulge in the ultimate fall treat with our Cookie Butter Pumpkin Bread! This delectable loaf combines the warm, comforting flavors of pumpkin and the sweet, spiced goodness of cookie butter, creating a mouthwatering experience that will have your taste buds dancing with joy. Perfect for breakfast, an afternoon snack, or a cozy dessert, this recipe is easy to make and will fill your home with an irresistible aroma. Don’t miss out on the chance to impress your friends and family with this delightful twist on a classic pumpkin bread—your kitchen will never smell better!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cookie butter
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of pumpkin puree and 1/2 cup of cookie butter. Use a whisk or a spatula to mix them together until smooth and well incorporated.
- Add 1/2 cup of sugar to the pumpkin and cookie butter mixture. Mix until the sugar is fully combined with the wet ingredients.
- Crack 2 eggs into the mixture and whisk until the eggs are fully incorporated, creating a uniform batter.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of pumpkin pie spice. This will ensure that the dry ingredients are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if there are a few small lumps.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice and serve the Cookie Butter Pumpkin Bread warm or at room temperature. Enjoy it as a delightful snack or breakfast treat!
Tips
- Use Fresh Pumpkin Puree: If possible, make your own pumpkin puree from fresh pumpkins for a richer flavor. Just roast, blend, and strain for the best results!
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense bread, so a few lumps are perfectly fine.
- Check for Doneness: Every oven is different, so start checking your bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean.
- Cool Properly: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy and helps maintain its shape.
- Storage Tips: If you have leftovers, store the bread in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze slices for a quick treat later!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 40mg
