adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pumpkin Pecan Cookie Butter Bread
Pumpkin Pecan Cookie Butter Bread
0 Likes
Prep Time:
15 minutes
Total Time:
2 hours 40 minutes
Pumpkin bread with rich cookie butter for depth and a bakery-worthy glaze.
Ingredients:
  • 2 cups Gold Medal™ unbleached all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin
  • 1/2 cup cookie butter
  • 1/2 cup packed light brown sugar
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 eggs
  • 1 cup chopped pecans
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • 1 teaspoon vanilla
Instructions:
  • Preheat oven to 350°F. Grease an 8x4-inch loaf pan with shortening, then line the pan with parchment paper, leaving two edges to hang over the sides. Lightly grease the paper.
  • Combine flour, baking soda, and salt in a large bowl. In a medium bowl, mix pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, oil, 2 teaspoons vanilla, and eggs. Gently combine wet and dry ingredients with a rubber spatula. Fold in pecans, then spread batter evenly in pan.
  • Bake for 1 to 1 1/4 hours until a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, cover with foil. Let cool in the pan on a rack for 10 minutes, then transfer to a cooling rack. Allow to cool completely for about 1 hour.
  • Whisk the Glaze ingredients in a small bowl until smooth. Drizzle evenly over the cooled bread. Allow the glaze to set before slicing.

Similar Recipes