Pumpkin Bread for the Holidays

Susan Feliciano


This recipe I adapted from an older one that was high in fat and sugar. I made it lower in sugar, and wanted to substitute applesauce for the fat. But when I went to make it, I couldn't find my applesauce in the pantry. My eyes fell on a jar of all-natural apple butter, and I used that instead. It made such a great pumpkin bread loaf, that I will use apple butter in it from now on.


★★★★★ 3 votes

15 Min
55 Min


  • 1 c
    pumpkin, cooked and mashed
  • 1/2 c
    apple butter
  • 1/2 c
    sorghum molasses or brown sugar
  • 2 large
  • 1 c
    whole wheat flour
  • 3/4 c
    all purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    grated nutmeg
  • 1 tsp
    pumpkin pie spice (optional)
  • 1/3 c
    buttermilk or water
  • 1/2 c
    chopped walnuts

How to Make Pumpkin Bread for the Holidays


  1. Preheat oven to 350°F. Grease a 9 x 5 inch bread pan.
    Beat apple butter and sorghum together in a medium bowl; add eggs and mix well.
  2. Combine dry ingredients in another bowl. Add dry ingredients and buttermilk or water to sorghum mixture. Mix in pumpkin and nuts.
  3. Spoon batter into prepared pan. Bake for 55-60 minutes. Remove from oven and place pan on cooling rack. Cool loaf 15 minutes before inverting to take it out of the pan.
  4. If you like, ice with cream cheese thinned with sorghum. This is best if cut lengthwise down the middle first, then sliced into thick slices. Refrigerate any leftovers.

Printable Recipe Card

About Pumpkin Bread for the Holidays

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American

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