Pumpkin Butter Quick Bread: An Easy One-Bowl Fall Loaf
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Author: Andy LaPointe - Co-Founder of Traverse Bay Farms
- Total time: 1 hour 15 minutes
- Yield: 1 loaf (about 10 slices)
- Texture and flavor: moist, tender crumb with warm pumpkin-spice flavor
- Key ingredients: Traverse Bay Farms Pumpkin Butter, flour, brown sugar, cinnamon
- Skill level: Easy
- Best occasion: cozy fall mornings, coffee dates, and weekend baking
- Make-ahead note: this pumpkin butter quick bread stays moist for days and freezes well
Quick Summary
Pumpkin Butter Quick Bread is the easiest way to fill your kitchen with the smell of fall. Traverse Bay Farms Pumpkin Butter brings the pumpkin flavor and warm spice already blended in, so this one-bowl loaf comes together fast and bakes up moist and tender. Slice it warm with a little butter, or toast it with your morning coffee.
Prep and Yield
Total time: 1 hour 15 minutes
Prep time: 15 minutes
Cook time: 55 to 60 minutes
Yield: 1 standard loaf (about 10 slices)
Skill level: Easy
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 1 cup Traverse Bay Farms Pumpkin Butter
- 1/2 cup packed brown sugar
- 1/3 cup neutral oil or melted butter
- 2 large eggs
- 1/4 cup milk (dairy or unsweetened plant milk)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Heat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan or line it with parchment.
- In a large bowl, whisk the flour, baking soda, salt, cinnamon, and ginger.
- Make a well in the center and add the Pumpkin Butter, brown sugar, oil, eggs, milk, and vanilla. Stir until just combined; do not overmix.
- Fold in the nuts if using. The batter will be thick.
- Scrape into the loaf pan and smooth the top. Bake 55 to 60 minutes, until a toothpick comes out clean.
- Cool in the pan 10 minutes, then turn out onto a rack to cool completely before slicing.
Chef's Tips
- Texture: stir the batter just until the flour disappears so the loaf stays tender, not dense.
- Flavor boost: a pinch of nutmeg or cloves deepens the warm-spice flavor of the pumpkin butter.
- Moisture: the pumpkin butter keeps the crumb moist for days without any extra fat.
- Doneness: tent with foil if the top browns before the center is set.
- Traverse Bay Farms tie-in: swap in Apple Butter for an apple-spice loaf or Cherry Butter for a fruit-forward twist.
Nutritional Highlights
- Pumpkin is naturally a source of plant compounds that fit a normal, healthy lifestyle.
- Pumpkin butter adds moisture and flavor, letting you use less added fat.
- Baking at home lets you control the added sugar and skip artificial flavors.
- A sliced loaf makes it easy to enjoy a mindful portion.
Behind the Recipe
Every fall I end up with a jar of Pumpkin Butter open in the fridge, spooned onto toast and stirred into oatmeal, and every fall it eventually finds its way into a loaf pan. This quick bread is the payoff. It came together on a rainy Northern Michigan afternoon when I wanted something warm from the oven without pulling out a dozen spice jars, and the pumpkin butter did all the work.
The reason it works is that pumpkin butter is already a concentrated blend of pumpkin, sugar, and warm spices, so it seasons and sweetens the batter in one step while keeping the crumb tender and moist. A quick bread needs no yeast and no rising time, which means you go from bowl to oven in about fifteen minutes. It is the definition of easy fall baking.
How to Serve
- Slice warm and spread with salted butter or a little more pumpkin butter.
- Toast a slice and serve alongside coffee or cider.
- Add a dollop of whipped cream cheese for an afternoon treat.
- Cut into thick slices and pack for lunches and road trips.
How to Store and Make Ahead
Quick breads are made for baking ahead. This loaf actually tastes better on day two once the crumb settles and the spices bloom.
Room temperature: wrap well and store up to 3 days.
Fridge: refrigerate up to 1 week; warm slices before serving.
Freezer: freeze the whole loaf or slices up to 3 months; thaw at room temperature.
Shop the Traverse Bay Farms Products in This Recipe
This loaf starts with our Pumpkin Butter. Want to change it up? Use our Apple Butter for an apple-spice loaf, or stir in our Cherry Butter for a fruit-forward version.
Frequently Asked Questions
Why Choose Traverse Bay Farms
- We ship nationwide, straight from our team to your door.
- Our fruit butters are made with real fruit and slowly simmered for smooth flavor.
- We are a family-owned brand rooted in Northern Michigan orchard country.
- Our fruit foods have earned national awards for flavor and quality.
What Customers Are Saying
"The pumpkin butter makes this loaf so moist and flavorful. It is my go-to fall bake now."
— Laura B., Madison, WI
"So easy and it smelled incredible baking. I made a second loaf to freeze the same day."
— Steve M., Rochester, NY
Recipe by Traverse Bay Farms.
