Pumpkin Pecan Cookie Butter Bread

Cookie butter gives this dense and flavorful pumpkin bread a decadent depth of flavor, and the easy-fix glaze makes it as pretty as a bakery specialty.

  • Prep Time 15 min
  • Total Time 2 hr 40 min
  • Servings 12

Bread

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 granulated sugar
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

Glaze

1
cup powdered sugar
2
teaspoons milk
1
teaspoon vanilla

  • 1 Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
  • 2 In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan.
  • 3 Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 In small bowl, beat Glaze ingredients with whisk until smooth. Pour evenly over top of cooled bread. Let glaze set before slicing.

Expert Tips

Swap chopped walnuts or chocolate chips for the chopped pecans, if desired.

Use crunchy cookie butter instead of creamy for added texture.