Author Topic: Spiced Pumpkin Butter and Spiced Pumpkin Butter Bread  (Read 652 times)

Olga Drozd

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Spiced Pumpkin Butter and Spiced Pumpkin Butter Bread
« on: October 02, 2017, 10:28:50 AM »
Spiced Pumpkin Butter and Spiced Pumpkin Butter Bread

Pumpkins are a sure sign of autumn.  Sugar pumpkins are a good choice here, but also look for heirloom varieties at farmers' markets.  The best have firm, flavorful, and nearly string free flesh.  For safety reasons, this butter should be refrigerated or frozen (not canned).

2 small pumpkins, about 4 pounds (2 kg) each
2 Tablespoons unsalted butter, melted
2 cups granulated sugar (1 lb/500g)
1 cup firmly packed light brown sugar (7 oz./220g)
1 1/2 cups sweet apple cider (12 fl. oz./375 mL)
3 1/2 teaspoons ground ginger
3 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves

Have ready hot, sterilized jars and their lids, unless you plan on freezing the butter.

Preheat the oven to 425 degrees F. (220C).

Cut each pumpkin in half.  Scoop out and discard the seeds.  Brush the pumpkin halves with the melted butter and place, cut side down, on a baking sheet. Bake until tender, 25 to 35 minutes, depending on the size of the pumpkin halves. Using a spoon, scoop the flesh from the pumpkin halves and place in a bowl.  Stir and mash the pumpkin until pureed.  Measure out 5 cups (2 1/2 lb/ 1.25 kg) of the pumpkin puree; reserve any remaining puree for another use.

In a large nonreactive saucepan, combine the 5 cups pumpkin puree, sugars, cider, ginger, cinnamon, nutmeg, and cloves.  Stir until blended.  Bring just to a boil over medium high heat, stirring constantly.  Reduce the heat to medium low and cook, uncovered, stirring frequently and scraping down the sides of the pan, until the butter is thick and mounds on a spoon, about 30 minutes.

Ladle the hot butter into the jars, leaving 1/4 inch (6 mm) of headspace.  Remove any air bubbles and adjust the headspace, if necessary.  Wipe the rims clean and seal tightly with the lids.  The sealed jars can be stored in the refrigerator for up to 2 months.  The butter can also be stored in airtight containers or heavy-duty resealable plastic bags in the freezer for up to 1 year.  Makes six-1/2 pint (8 fl.oz./250 mL) jars.


Fragrant and tasty, this bread puts the deliciously Spicy Pumpkin Butter to good use.  The recipe makes two generous loaves, so you can freeze one to eat later.  Let the extra loaf cool completely, wrap it in plastic wrap, then in aluminum foil, and freeze for up to 2 months.

3 1/2 cups all purpose (plain) flour (17 1/2 oz./545 g)
2 teaspoons baking soda (bicarbonate of soda)
1 1/2 teaspoons salt
1 teaspoon baking powder

2 cups Spiced Pumpkin Butter (recipe above) (1 lb/500 g)
1 1/4 cups sugar (10 oz/315 g)
1 cup canola oil or other mild tasting oil (8 fl. oz./ 250 mL)
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup water
1 cup chopped walnuts (optional) (4 oz./125 g)

Preheat the oven to 350 degrees F. (180C). Butter TWO-9-by-5-inch loaf pans and then dust with flour, tapping out the excess[/b] (two - 23 by 13 cm).

In a bowl, whisk together the flour, baking soda, salt, and baking powder.  In a large bowl, combine the pumpkin butter, sugar, oil, eggs, vanilla, and 1/2 cup water.  Stir until well mixed.  Stir in the walnuts, if using.  Gradually add the flour mixture to the pumpkin mixture and stir just until blended.  Divide the batter between the pans.

Bake until a toothpick inserted into the center of each loaf comes out clean, 45 to 50 minutes.  Let the loaves cool in the pans on wire racks for 10 minutes.  Unmold the loaves onto the racks, arrange them upright, and let cool completely.  Cut into slices to serve.  Makes two 9 by 5 inch loaves.
« Last Edit: October 02, 2017, 10:53:02 AM by Olga Drozd »