Today’s breakfast was sweet bread, fresh from last night ;).
Yesterday, when I saw Angela’s Pumpkin Butter Swirl Butternut Pecan Bread, I loved the idea of adding pumpkin butter to a sweet bread.
And last night, I was inspired to make this one:
- 1 3/4 cups kamut flour
- 1 cup unrefined cane sugar
- 1 tbsp baking powder
- 1/8 tsp fine sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1 cup pumpkin puree
- 1/2 cup milk (I used almond milk)
- 1/2 cup safflower oil
- 1 tbsp molasses
- 1/4 tsp pure vanilla extract
- 1 apple, peeled and grated on the largest grating surface
- 1/2 cup pecans, chopped
- 3/4 cup pumpkin butter, homemade or store-bought
- 1 tbsp turbinado sugar (optional)
Directions: Preheat oven to 350°F. Mix dry ingredients (flour, sugar, baking powder, salt, spices) with a whisk. In a second bowl, mix wet ingredients (pumpkin, milk, oil, molasses, vanilla). Add dry to wet and mix until incorporated. Fold in apple and pecans.
Grease a 5″ x 9″ bread pan. Pour half the batter and spread out with the back of a spoon or a spatula. Scoop half the pumpkin butter in the middle of the pan. Spread & swirl with a spoon. Pour the rest of the batter on top of the pumpkin butter and spread. Spoon the rest of the pumpkin butter on top and swirl. Sprinkle the turbinado sugar on top.
Bake for 60-65 minutes. Let cool at least 30 minutes before removing & slicing.
Makes 1 bread.
Mix dry ingredients
Mix wet ingredients.
Mix in dry ingredients.
Fold in apple & pecans.
Pour half the batter, spoon half the pumpkin butter in the middle & swirl. Repeat & sprinkle with turbinado sugar.
Bake, wait & enjoy!
I have to get ready for school!
See you later!