Pumpkin Butter Swirl Butternut Pecan Bread

116 comments

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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.

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[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.

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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.

Ingredients:

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.

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Assemble the dry ingredients…

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Dump in large bowl!

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

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Whisk!

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Assemble the wet ingredients:

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Mix.

Add wet to dry…

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Stir until just incorporated.

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Now we layer.

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

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Add half the pumpkin butter down the middle…

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Get your swirl on with a spoon.

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Now add the rest of the batter and smooth out.

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

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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.

Slice.

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Check out those Pumpkin Butter swirlz!

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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.

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Gooey goodness.

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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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{ 116 comments… read them below or add one }

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.

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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 :)

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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.

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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! :)

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Jessica @ How Sweet It Is November 9, 2010

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

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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?

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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!!

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Steph@stephsbitebybite November 9, 2010

I seriously wish I was your neighbor!

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Laveta October 3, 2012

Me too!!!!!!!!!

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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!

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Alexia @ Dimple Snatcher November 9, 2010

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

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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!!

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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!!!!!! :)

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Laurab @ foodsnobstl November 9, 2010

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

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Sarah (oh pretty day) November 9, 2010

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

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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!!

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Julie November 9, 2010

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

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tina November 9, 2010

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

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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…

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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!

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Leanne @ Simplicitlee November 9, 2010

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

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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!

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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. :)

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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!

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Maria @ Oh Healthy Day November 9, 2010

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

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Amanda (Eating Up) November 9, 2010

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

:-P

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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. :)

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Estela @ Weekly Bite November 9, 2010

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

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Charlie November 9, 2010

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

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Taryn November 9, 2010

Oh my gosh…I want this!

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Nic November 9, 2010

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

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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!” :)

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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…).

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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;)

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Katy (The Singing Runner) November 9, 2010

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

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Maddie (Healthy Maddie) November 9, 2010

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

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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? ;)

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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!!

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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!

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Katheryn November 9, 2010

I am making this today. Yum!

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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.

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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.

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