Pumpkin Butter Swirl Butternut Pecan Bread



Hello again! ;)

We are experiencing the most gorgeous weather in Southern Ontario right now. Crystal clear blue skies and daily highs of about 10 Celsius. This is very welcomed after a couple months of rain, gloom, and doom! I find that I am looking forward to my outdoor runs so much lately!

Despite the weather making me want to lay outside with a beach towel in my swimsuit, I had a really productive start to my week yesterday, cranking through my orders and also finalizing the new Glo Bar flavour, nutritional info, and labels. It was a great start to the week and I hope I can keep this momentum going.

Today, I am working on a Glo Bar donation for a charity volleyball tournament that is this weekend and I also have a meeting late this afternoon about a project coming up.

But right now, I bake.

I take photographs.

And I then tell you about it.

It’s basically like an adult version of show and tell, really.


[No, not that kind of adult show and tell!] ;)

And by ‘adult’ I mean, that I’m about 1 slice of bread away from squealing like a 6 year old.


Pumpkin Butter Swirl Butternut Pecan Bread

Pumpkin Butter was swirling through my dreams last night and I came up with this swirly and delicious bread. This is quite possibly the most moist, dense, and tempting bread I have ever made, but still packed with healthy ingredients of course. If you are not a fan of very moist breads this isn’t for you, but luckily I just love them. The bread is so moist you don’t need a lick of butter and will be coming back for more and more. Don’t worry if you don’t have any Butternut squash puree, you can easily sub in pumpkin in this recipe.


Dry ingredients

  • 1 2/3 cups spelt flour (or all-purpose, Kamut, white whole wheat)
  • 1/2 cup Sucanat or packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon ginger
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1/8-1/4 teaspoon ground cloves (optional)


Wet ingredients:

  • 1/2 cup pure maple syrup (honey might work)
  • 1 cup canned butternut squash or canned pumpkin
  • 1/4 cup melted coconut oil (or canola oil)
  • 1/4 cup apple sauce
  • 1 ground flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed)


To stir in:

  • 3/4 cup Pumpkin Butter
  • 1/2 cup pecans or walnuts, chopped and toasted if desired


Directions: Preheat oven to 350 F. Line a loaf pan with parchment and then lightly grease with oil. In a large bowl whisk together the dry ingredients. In a medium sized bowl, mix together the wet ingredients. Add wet to dry and stir well until fully incorporated. Be careful not to over mix. You want to stop stirring just when it comes together. Fold in the nuts.

Pour half the batter into the pan and spread out with a spatula. Take half of your pumpkin butter and scoop out onto the middle of the pan (see below). Now grab a spoon and swirl the pumpkin butter all around (see below). Now take the rest of the batter and pour over top. Spread around with spatula to smooth out. Now take the rest of your pumpkin butter and scoop onto top and swirl throughout the batter.

Place the pan into the oven preheated to 350F. Bake for approx. 50-55 minutes. The bread will very slowly bounce back when pressed with your finger. Allow to cool before removing from pan for about 30 mins. Makes enough for 8-10 slices.

Note: This bread is very heavy + dense and as a result did not rise that much. This might be partly due to using whole grain spelt flour, and also, due to the layers of pumpkin butter. If you want a less moist bread you can sub the maple syrup for more sugar as a start. I would also guess that it would rise higher if you don’t use whole grain spelt as it is a heavy flour.


Assemble the dry ingredients…



Dump in large bowl!


20101109-IMG_0062 20101109-IMG_0065


I fell in love with the whisk pictures and they sorta stole my heart. I get a bit distracted at times. ;)




Assemble the wet ingredients:



Add wet to dry…


Stir until just incorporated.


Now we layer.


Add half the batter into the loaf pan and spread out with spatula.


Add half the pumpkin butter down the middle…


Get your swirl on with a spoon.


Now add the rest of the batter and smooth out.


Add the rest of the pumpkin butter and get your swirl on once more!



Now bake for about 50-55 minutes at 350F. Cool for at least 30 minutes before removing and slicing.

It will be very hard to wait. You might have to leave the house.



Check out those Pumpkin Butter swirlz!


I LOVE this bread. I am a huge fan of super moist and dough-like interiors and this bread fits the bill. The pumpkin butter does a beautiful job in making this bread gooey and soft.


Gooey goodness.


The pecans also added a lovely texture. Next time I might even add more.

How do you like your sweet breads? Are you a fan of moist and gooey interiors or do you prefer a drier texture and more fluff?

I enjoy both moist + doughy breads and also fluffier and drier breads. I am an all-inclusive and non-discriminatory bread lover. ;) Eric on the other hand, love dry breads and cookies- the drier the better, he says. You know what they say…opposites attract…

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{ 118 comments… read them below or add one }

1 Tina @ Faith Fitness Fun November 9, 2010

I prefer all my baked goods to be more moist and fudgy…which is why this looks absolutely perfect.


2 Alina (Duty Free Foodie) November 9, 2010

Definitely moist is tastier, in my opinion! Also, I love pecans. Mostly in the form of pie, but this looks pretty awesome too :)


3 Allison @ Food for Healing November 9, 2010

Ooo that look magnificent! I love pumpkin breads and banana breads. The smell and taste brings me back home.


4 Roz November 9, 2010

I’ll say it again….wow. To your baking and your photos! And I LOVE the idea of blogging being “show and tell” sometimes! :)


5 Jessica @ How Sweet It Is November 9, 2010

I like ’em moist! This would be a great gift.


6 Christine November 9, 2010

My GOODNESS that name is a mouthfull! Now when can I get a mouthful of that GOODNESS?!


Can I pick that I want my sweet breads both ways?


7 Angela @ Eat Spin Run Repeat November 9, 2010

Yumm! This looks great! Question – where have you been able to find canned pureed butternut squash? I had a look next to the other canned veggies and pumpkin but couldn’t find it. As far as quick breads go, I’m more of a dry and fluffy texture kind of girl, but I’m really not picky. Can’t wait to try the new Glo Bar!!


8 Steph@stephsbitebybite November 9, 2010

I seriously wish I was your neighbor!


9 Laveta October 3, 2012

Me too!!!!!!!!!


10 Lily @ Lily's Health Pad November 9, 2010

Oh I love the swirl concept! This reminds me of Great Harvest cinnamon bread-which I ADORE!


11 Alexia @ Dimple Snatcher November 9, 2010

Looks go good, Angela! I’m going to try making persimmon bread soon. Have you tried making that?


12 Kaye S. November 9, 2010

Mmm looks terrific…my mouth is watering, I too love super moist desserts! I am unfortch, gluten-free. Do you think I could use an all-purpose gf flour with xanthum gum instead of the flour listed? Thanks so much!!


13 Averie (LoveVeggiesAndYoga) November 9, 2010

Moist and gooey all the way…I hate dry anything. Dry skin, dry food, but dry baked goods are…the worst to me. Your bread looks PERFECT! I would gobble it all up!

I used to pick the part of my grandma’s banana bread apart that was the moist-est and leave the drier parts behind…I wouldn’t have to do that with your bread. LOL

Go out and enjoy the weather…and don’t blog anymore today! You deserve it!!!!!! I remember growing up in a northern climate that random warm days were to be cherished!!!!!! :)


14 Laurab @ foodsnobstl November 9, 2010

I would like to leave work early, simply to rush home and make this.


15 Sarah (oh pretty day) November 9, 2010

That looks sooooo good! I’m so glad you share your recipes with us, Angela! :)


16 Gabriela @ Une Vie Saine November 9, 2010

Amazingly, I actually have ALL of these ingredients on hand at the moment. Now I have motivation to get everything done so I can bake!! Ahhh looks sooo good!!


17 Julie November 9, 2010

I loooove gooey and ooey breads! The moister the better ;)


18 tina November 9, 2010

omg, this looks absolutely delicious and i can eat it!!!! i NEED to try this ASAP! :)


19 Sarah-Mae @ Eat, Run, Knit November 9, 2010

Moist all the way! YUM! This bread looks to die for!

I am so jealous of the weather in Ontario right now, it makes me want to come home! Victoria BC has been frightfully cold, windy and rainy lately! Welcome to winter I suppose…


20 Faith @ lovelyascharged November 9, 2010

I’m all about the moist breads, even though I hate that word, haha! dough inside of more dough all the way!


21 Leanne @ Simplicitlee November 9, 2010

10 degrees? JEALOUS! It was -6 on my way to work… Brrrrrrrrrr!


22 CathyK November 9, 2010

oh, decisions decisions…first, i love quickbreads – prefer them over yeast/regular breads. then, i’d have to go with moist breads. i like recipes that make a crispy exterior then are soft and dense inside. i do like a drier texture for scones, though.
i agree – this weather is DIVINE! (i’m in waterloo!) let’s enjoy this week – it’s so atypical for november!


23 Laura @ Sprint 2 the Table November 9, 2010

YUM! I love a more moist loaf when it is sweet – it makes it more batter-dessert-like. :)


24 Melissa November 9, 2010

I can’t wait to make this tongue-twister of a name bread! I had to read the title a few times before I got it down! I agree that the moister, the better! Dry breads always seem like they’re a few days old… I’m going to “get my swirl on” for Thanksgiving, at the very lastest!


25 Maria @ Oh Healthy Day November 9, 2010

You cannot have too many measuring spoons … or too much pumpkin. This post proves it :)


26 Amanda (Eating Up) November 9, 2010

I guess it’s not fair if I say I want the bread to be both…



27 Leah @ Why Deprive? November 9, 2010

I like all baked goods to be soft and gooey on the inside. Sometimes I even undercook my pancakes on purpose. :)


28 Estela @ Weekly Bite November 9, 2010

This looks amazing!!! Love the pumpkin butter/pecan addition :)


29 Charlie November 9, 2010

This bread looks so good! Definitely going to make this!


30 Taryn November 9, 2010

Oh my gosh…I want this!


31 Nic November 9, 2010

I love all breads :) What a fun easy recipe. Thanks for sharing!


32 Halley (Blunder Construction) November 9, 2010

Pumpkin Swirlz! Love it. How do you not get sick of baking? I can’t believe I’m asking that question, but at some point, your spoons and spatulas most revolt and say, “ENOUGH!” :)


33 Tracey November 9, 2010

I am all about moist breads. This one looks really good! I plan on making your pumpkin butter sometime this week, it has been calling my name for too long now. I recently made a pumpkin banana bread that was so moist and delicious ( I only wish I hadn’t given most of it away…).


34 Joslyn @ missfitbliss November 9, 2010

I’m in love with the whisk photos as well! I love that happy, bright blue color – it’s one of my favorites:)

I am very particular with baked goods and prefer to err on the side of dry and fluffy. I tolerated too many undercooked pancakes as a kid;)


35 Katy (The Singing Runner) November 9, 2010

Oh my goodness! My mouth is watering! :) I need to try this ASAP! :)


36 Maddie (Healthy Maddie) November 9, 2010

Mmmm that looks so good! Moist and doughy breads are my favorite :)


37 Hillary [Nutrition Nut on the Run] November 9, 2010

I am so puzzled how you have the time to create all these extraordinary things in addition to running an entire business by yourself :) What’s your secret? ;)


38 Megan @ Healthy Hoggin' November 9, 2010

I enjoy moist, nearly dough-like breads as well! This looks right up my alley! (esp. with the added pecans!) I want to make this for Thanksgiving!!


39 Wendy @ Seriously Sassy November 9, 2010

That looks absolutely fantastic-o! If I didn’t have a bellyache, I would get my buns into the kitchen right now and make a loaf!
LOVE the whisk pictures, too – beautiful!


40 Katheryn November 9, 2010

I am making this today. Yum!


41 Tami November 9, 2010

what to do you do with all these baked goodies that you make? i love love love to bake but having it all in the house doesn’t lead to a very balanced diet.


42 Angela (Oh She Glows) November 9, 2010

gifts, family, friends, mailman, my belly, freezer, coworkers.
There is no better gift than freshly baked goods in my opinion.


43 GFree_Miel November 9, 2010

Once again you’ve used the magical power of pumpkin butter to turn me into a puddle of mush. I want this bread right now!


44 LizLivingVegan November 9, 2010

Oh my goodness! That looks divine!!! I think I actually have all the ingredients in my kitchen! I’ll definitely have to give this a try!


45 Ashley (Taste For Healthy) November 9, 2010

This looks heavenly Angela!!


46 Cait @ A Bicycle Built for Two November 9, 2010

This looks AMAZING! I’m a fan of moist breads :) Thanks for the recipe!


47 betsy November 9, 2010

Hi Angela,
You seem to bake something new everyday. Love the recipes and new ideas. My question is how do you stay so slim by having all of these great foods around, or do you give a lot of it away? I know you exercise daily but still. I would love to live in your house. You must have one happy hubby. :)


48 Amber K November 9, 2010

I only like bread if it is moist and doughy, although I don’t think that’s possible since I have to use gluten-free flours now.


49 Katie November 9, 2010

I love bread like this! When I make banana bread, I always underbake it. Same with cookies….if they get baked at all. :)


50 Holly @ couchpotatoathlete November 9, 2010

I like moist breads but I also like dense breads — ok any bread is good in my eyes :)

This looks so gooey and delicious — yum!!


51 Jen November 9, 2010

Looks 100% delightful! I like ooey gooey centers to breads :)



52 Maria @ runningcupcake November 9, 2010

Wow that looks amazing! Similar to the veganomicon banana bread- lovely and moist like malt loaf. Mmmm. :)


53 Moni'sMeals November 9, 2010

this is my perfect bread! soft and so chewey and “in-season”. Bravo! This is on my list for sure.

Amazing pics as always. ;)


54 Taylor November 9, 2010

I just happened to stumble across your website the other day and fell in love with it. I have not been able to stop looking through all of your previous posts since 2008! I feel like I am stuck in a world of bad food and this blog shows me that I am not insane to want to be fit and eat healthy foods. Love the pictures of the whisk and the the moist bread looks TO-DIE-FOR! I am a moist and gooey bread person. :)


55 Bojana November 9, 2010

This picture is puuuuure food porn to me! :) I think I got a little dizzy trying to imagine how this might taste.
Unfortunately, I don’t have a way of getting any pumpkin butter, and though I guess it really is esencial here, could you maybe suggest anything that would also work? I only came up with peanut butter and i think – no?
Help? :)


56 Anna @ Newlywed, Newly Veg November 9, 2010

I always love your “ingredient” photos! :-)

We’re having gorgeous weather here too. Gotta remember these days in a few months when we’re in the dead of winter, right? :-)


57 Nicole @ Body By Beer November 9, 2010

I really like gooey breads if they are sweet. I’m not a fan of doughy-gooey savory breads, gotta have them dry and crunch.

I’m so jealous of your weather though!


58 Lisa (bakebikeblog) November 9, 2010

my oh my – another BRILLIANT creation from the OSG kitchen :) Thanks for sharing :)


59 Katie November 9, 2010

Angela, I’m LOVING the recent pictures of the measuring cups with the ingredients in them – my favorites :)


60 Angela (Oh She Glows) November 9, 2010

thanks! :) I enjoy them too


61 Claire (Low Impact Fashionista) November 9, 2010

I can’t believe I already went to the grocery store for the week because I don’t have all the ingredients for this bread!!


62 Shanna, Like Banana November 9, 2010

Hmm, I like both, but I probably tend towards a fluffier bread and a denser bar.,,make sense?

Surely I could manage eating this though ;)


63 Camille November 9, 2010

I like my sweet breads as soft and gooey as possible. Sweet bread isn’t meant to be dry!


64 Megan (Braise The Roof) November 9, 2010

I just love all bread! I fell in love with my mom’s banana bread when I was a kid, which was very dense and not too dry, not too moist. I tend to like sweet breads that tend toward the gooey-er- they’re like dessert!


65 Sara November 9, 2010

Moist & dense for life! Dry is just gross – like biscotti? Not for me!!


66 Erika @ Health and Happiness in LA November 9, 2010

I definitely like moist, dense, chewy breads. The closer to dough, the better!

This looks kind of like Manna bread, which you can buy in the freezer section. It’s cooked on the outside and raw on the inside – it’s delicious!


67 Tracey @ I'm Not Superhuman November 9, 2010

This looks awesome. I love gooey breads. I don’t know how you come up with these things but I’m glad you do.


68 Lisa Fine - lisasfoods November 9, 2010

I’m probably going to sound like Eric…but just imagine how much more amazing this would be by adding chocolate chips to the batter. Mmmm.


69 Annie@stronghealthyfit November 9, 2010

I love your creations, as usual! Would you ever write a post about the specifics of opening your own business from home? I know you’ve written about it before, but I would love to hear more details about the process (even if it’s different from where I live) and your strategy and feelings during it.


70 Jessica @ The Process of Healing November 9, 2010

HOLY crap.. this is like the most perfect bread I could ever dream up. Ever. In all seriousness, I am making this asap.


71 salah@myhealthiestlifestyle November 9, 2010

I definitely like the gooey interiors :-) that bread looks so heavenly!!!!! You are a serious genius!


72 Nicole (Picky Nicky) November 9, 2010

You had me at pumpkin bread :)


73 Chelsea @ One Healthy Munchkin November 9, 2010

I’m all about the moist and gooey! I just tried a banana bread recipe that used avocado in it, and it made a super moist bread. I’m in love!


74 Wei-Wei November 9, 2010

You are definitely the queen of fall-themed baked goods.


75 Allie (Nutty FlexitALLIEan) November 9, 2010
76 Lauren November 9, 2010

Oh Angela, this looks fantastic!!!


77 Cara Craves... November 9, 2010

Well doesn’t that just look divine!
I prefer dense and moist breads…yours looks perfect!


78 Michelle November 9, 2010

I love a good gooey interior! And I love your blog, your post today made me laugh (adult show and tell…)


79 Amanda November 9, 2010

I love doughy and gooey bread! I guess thats why I also love cookie dough!


80 Maya November 9, 2010

“The drier the better…” WHAT?! Totally foreign to me! I love gooey, doughy things. When I read about the cookie dough/cookies at the Foodbuzz Fest, I died. That is my idea of heaven.

It’s beautiful weather here in Maryland too! Hope it lasts!


81 chelsey @ clean eating chelsey November 9, 2010

This looks delicious – I love sweet breads. I also love it when they’re a little desner so I can shmear some spread on them!


82 Jenny November 9, 2010

I love the gooey interiors! The more dough like the better!:)


83 Mary @ Bites and Bliss November 9, 2010

That looks so dense!! I love your Fall recipes. Well, all your recipes really. :P


84 Jessica November 9, 2010

Ok, seriously enough with the irresistible looking recipes! How will I ever find the time to try them all ;-) This looks so tasty; it’s next on my list. Thanks for all the great baking ideas!


85 Clare @ Fitting It All In November 9, 2010

SO DECADENT and yet still healthy! You’ve done it again.
Too many things I want to make when my family visits for thanksgiving!!


86 Amy K. @ Onehealthypeanut November 9, 2010

I love all of your pictures. I am definitely not that neat and clean while baking :) I am adding that bread to my list of must make!!!


87 Kaitlin November 9, 2010


I’m a long time reader and first time commenter. I love your recipes, but this is the first one I’ve actually tried myself! I used whole wheat flour and the bread rose considerably upon baking. I used two eggs and honey, I was out of applesauce and maple syrup. Also I added some chocolate chips in the middle and on top.

The bread turned out really well and quite sweet– it definitely didn’t need the extra sprinkling of chocolate chips!!

thanks for your wonderful recipes and blogging. you are truly an inspiration!


88 Kaitlin November 9, 2010

also, I used about 1.5 cups of pumpkin. Delicious!


89 Jolene (www.everydayfoodie.ca) November 9, 2010

Everything you bake is a masterpiece!

Do you do multiple trials of most of your creations? Do you find it expensive to waste the ingredients in your trials?


90 Emily November 9, 2010

Um, I don’t know what took me so long — or what rock I’ve been hiding under, but I just discovered your blog! I love it and I’m obsessed with your pics (AND your Pumpkin Butter Swirl Butternut Pecan Bread). Mmmm!


91 Angela (Oh She Glows) November 10, 2010

Thank you!


92 stacey-healthylife November 9, 2010

That looks dense and delicious, that’s my kind of bread.


93 kate November 9, 2010

You are a baking goddess.


94 kate November 9, 2010

You are a baking goddess.


95 Felicia (a taste of health with balance) November 9, 2010

ohhhh this just made my mouth waterrr! good thing i have tons of butternut and pumpkin :)


96 Annie (Delicious Wellness) November 9, 2010

I LOVE gooey, moist bread and my husband HATES it with a passion! Same with mushy pancakes (like banana pancakes). I always want the doughy stuff! :) Glad I’m not the only one! hehe Thanks for the beautiful recipe – I’ll be making this soon (for myself, obviously).


97 Alaina @ The Jogging Concierge November 9, 2010

Hmmm, I have to say that I am an equal opportunity bread lover. Although moist bread is probably more of a preference. :-)


98 Katie November 10, 2010

At this time of year the markets are overflowing with pumpkins and winter squash! I processed all of my jack-o-lanterns – roasted and then pureed and froze in 1 cup portions, so I’ve got a ton of frozen pumpkin puree and I’m going to do a few big butternut squash as well so I’ve got some on hand for the winter. So much tastier than the canned stuff, and easy! Your pumpkin butter looks amazing, I’m definitely going to make some with some of my pumpkin puree, and this loaf looks great too! Thanks for all of the amazing recipes!


99 Kristy H November 10, 2010

mmm, looks so good! I am about to drool on my keyboard. I have been trying to find a chocolate brownie receipe that you posted a while ago but i can’t seem to find it under receipes. I might just be blind? any suggestions?


100 Angela (Oh She Glows) November 10, 2010
101 Traci November 10, 2010

Bring on the ooey goey :)


102 Kristy November 10, 2010

I see my future self. Now I see this bread in my future self’s belly :-) I made your pumpkin banana bread this weekend and OMG! SO glad I was able to freeze a bunch of it for later!


103 Dee November 10, 2010

Oh my gosh! May i please have a slice?! ;-)


104 Teresa November 10, 2010

I made this as soon as I saw you post it! LOL. I used pumpkin instead of butternut squash because I already had fresh pumpkin. And I did use honey instead of maple syrup. I actually use honey instead of syrup in all your recipes, manily because I don’t keep syrup on hand but have a huge jar of local honey. Mine actually rose more than I had expected. Tasted delicious!!! I had to finally hide it so my husband wouldn’t eat it all in one night!


105 Jemma @ Celery and Cupcakes November 10, 2010

This looks so moist and yummy!


106 Bekah @ runtrackmind November 10, 2010

Before I comment on this amazing bread I have to ask, did you send your rain, doom and gloom to us in MA? Because if you did, I may have to just re-gift it. ;)

Looks like I am going to baking some bread this weekend! I prefer the moist sweets and gooey just makes my heart go a flutter.


107 Heather November 10, 2010

I have to ask, where do you get your pumpkin from? Do you make your own puree? Or do you know of a good canned organic pumpkin?!


108 Angela (Oh She Glows) November 10, 2010

I use Farmer’s Market Organic pumpkin. I only buy it organic because I get a deal with my wholesaler though. I dont think pumpkin is in the dirty dozen…


109 Carpensm @ A Life Without Ice Cream November 10, 2010

Looks great! Yum!


110 Morrigan November 12, 2010


I was wondering if you have any suggestions on how to maybe make this a gluten-free recipe? I think my MIL would LOVE this… but.. alas, anywhere even CLOSE to gluten and she is in the hospital.

As for me, personally? I am dying to try it… I can’t believe how yummilicious this looks!!


111 Angela (Oh She Glows) November 24, 2010

im not sure…sorry about that!


112 B November 24, 2010

This bread is incredible. My husband ate 90% of the first loaf I made, and it’s going to make an appearance at Thanksgiving this year. It’s dreamy, thank you.


113 Angela (Oh She Glows) November 24, 2010

so glad to hear this!


114 Lauren May 10, 2012

OMG I am sooo looking forward to making this tonight. As I said before, I love your page.


115 Andrea January 31, 2013

I made this for the second time last night and it is soo good! I love this recipe! And both times it has rose well for me. The first time I made it I used butternut squash puree, and this time I used pumpkin puree. Both are equally delicious :) Thanks for this recipe, Angela!


116 Kim August 20, 2013

Would buckwheat flour work here? Definitely love moist and gooey more!


117 Annalise January 15, 2015

Who would have thought that a whole grain, vegan bread could be so moist and delicious! This is my go-to pumpkin bread recipe.


118 The Cook September 22, 2015

This is one of the first recipes I’ve made from your website and I keep coming back and making it again! I’ve never have pumpkin butter on hand but it turns out just fine without it. Once I made a version with a blend of barley flour and spelt flour and it was fantastic. It’s a great autumn recipe for pumpkin-lovers like me! :)


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