pumpkin butter bread with chocolate chips

Bell-View’s Taste the Fruit 1st Preserves is perfect for your morning toast but did you know that it could also be used for baking? We’ve adapted this recipe to make a decadent dessert that’s dangerous to keep around your house for too long! It’s sure to satisfy your sugar cravings!

For this recipe we used our Taste the Fruit 1st Pumpkin Butter!

Ingredients:

The Bread:

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 eggs

  • 1/2 heavy cream

  • 2 cups all purpose flour

  • 1 tsp. baking soda

  • 1/2 tsp. salt

  • 1/2 tsp. cinnamon

  • 1/2 tsp. ground cloves

  • 1/2 tsp. pumpkin pie spice

  • 1 cup Bell-View’s Taste the Fruit 1st Pumpkin Butter

  • 1 cup powdered sugar

  • 2 tbsp. heavy cream

  • 1 tbsp. milk. 

Instructions:

BREAD:

  1. Preheat the oven to 350 and butter a 9”x5” loaf pan 

  2. Cream together the butter and sugar. Add the eggs and half of the heavy cream. Beat until smooth.

  3. In another bowl whisk together all dry ingredients.

  4. Add half of the dry ingredients to the wet ingredients in the bowl. Beat, and then add the rest of the heavy cream. Beat again, and then add the rest of the flour mixture. Beat until just combined.

  5. Fold in the pumpkin butter until the batter is an even color. Pour the batter into the prepared pan.

  6. Bake 75 minutes, checking the center with a toothpick for done-ness.

  7. Let the cake cool and turn it out of the pan before glazing.

GLAZE: 

  1. To make the glaze simply mix together the heavy cream and powdered sugar until smooth. Glaze the bread any which way, let it set and serve!

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