Mommy Hates Cooking

Pumpkin Bread

homemade pumpkin bread

I decided to take another try into the world of baking and create my own pumpkin bread.  I am happy to report this tasted delicious and did not last around our house long!

This can be made either traditional or gluten free with a simple switch of flours.  I make this gluten free with Better Batter Gluten Free All Purpose Flour.

homemade pumpkin bread

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Pumpkin Bread


  • 1 Cup of Apple Butter
  • 2 Cups of Brown Sugar, packed
  • 1 Cup of Sugar
  • 3 Cups of Flour (or Gluten Free All Purpose Flour)
  • 1 15oz Can of Pumpkin
  • 2 Eggs
  • 1 Tbsp Baking Powder
  • 1 Tsp Cinnamon
  • 2 Tsp Pumpkin Pie Spice
  • 1 Tsp Baking Soda
  • Powdered Sugar (Optional Topping)


Preheat the oven to 375*.

In a large mixing bowl, mix all the ingredients together in order until dough forms.

Spray a bread pan with non stick spray and pour into the pan. I believe using a standard size bread pan, this would make 2 loaves. I decided to use a bunt cake pan instead of using two loaf pans.

This will bake in the oven for 1 hour or until the bread takes shape. I usually do the standard toothpick or fork test, to be sure no dough comes out on the toothpick.

Serve sprinkled with a little powdered sugar.


After the bread cools, I used caramel sauce and powdered sugar to drizzle over the loaf.  To get that fall shape of small muffins, I used a Wilton Fall Muffin Pan.

This was perfect for me, the apple butter gave it a different flavor than the typical pumpkin loaf.

Remember your coupons to make this fall treat!



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