Pumpkin Butter Swirl Butternut Pecan Bread

by Angela (Oh She Glows) on November 9, 2010


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…

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

Previous Posts

{ 35 comments… read them below or add one }

Page 3 of 3«123
Jessica November 9, 2010 at 9:15 pm

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!


Clare @ Fitting It All In November 9, 2010 at 10:15 pm

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


Amy K. @ Onehealthypeanut November 9, 2010 at 10:49 pm

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!!!


Kaitlin November 9, 2010 at 10:52 pm


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!


Kaitlin November 9, 2010 at 10:53 pm

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


Jolene (www.everydayfoodie.ca) November 9, 2010 at 10:53 pm

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?


Emily November 9, 2010 at 10:58 pm

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!


Angela (Oh She Glows) November 10, 2010 at 9:39 pm

Thank you!


stacey-healthylife November 9, 2010 at 11:11 pm

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


kate November 9, 2010 at 11:20 pm

You are a baking goddess.


kate November 9, 2010 at 11:20 pm

You are a baking goddess.


Felicia (a taste of health with balance) November 9, 2010 at 11:27 pm

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


Annie (Delicious Wellness) November 9, 2010 at 11:34 pm

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).


Alaina @ The Jogging Concierge November 9, 2010 at 11:44 pm

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


Katie November 10, 2010 at 2:01 am

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!


Kristy H November 10, 2010 at 4:42 am

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?


Angela (Oh She Glows) November 10, 2010 at 9:28 am
Traci November 10, 2010 at 5:59 am

Bring on the ooey goey :)


Kristy November 10, 2010 at 7:32 am

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!


Dee November 10, 2010 at 7:59 am

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


Teresa November 10, 2010 at 8:31 am

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!


Jemma @ Celery and Cupcakes November 10, 2010 at 9:12 am

This looks so moist and yummy!


Bekah @ runtrackmind November 10, 2010 at 10:34 am

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.


Heather November 10, 2010 at 9:31 pm

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?!


Angela (Oh She Glows) November 10, 2010 at 9:38 pm

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…


Carpensm @ A Life Without Ice Cream November 10, 2010 at 11:27 pm

Looks great! Yum!


Morrigan November 12, 2010 at 7:03 pm


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!!


Angela (Oh She Glows) November 24, 2010 at 5:34 pm

im not sure…sorry about that!


B November 24, 2010 at 5:16 pm

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.


Angela (Oh She Glows) November 24, 2010 at 5:34 pm

so glad to hear this!


Lauren May 10, 2012 at 2:24 pm

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


Andrea January 31, 2013 at 7:14 am

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!


Kim August 20, 2013 at 12:30 pm

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


Annalise January 15, 2015 at 9:03 pm

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


The Cook September 22, 2015 at 7:59 pm

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! :)


Leave a Comment

Previous post:

Next post: