Cookie Butter Pumpkin Bread

This easy Cookie Butter Pumpkin quick bread recipe is perfect for enjoying a fall afternoon or served at your Halloween or Thanksgiving event! Cookie Butter chunks are swirled inside moist Pumpkin Bread drizzled with a Cookie Butter Glaze.

I have this obsession with cookie butter all year round, and then when it’s “fall” I become obsessed with pumpkin. I think that happens with a lot of people though.

I knew I wanted to swirl chunks of Cookie Butter into Pumpkin Bread but the Cookie Butter glaze was spur of the moment. Any glaze just makes any bread 10X better, well in my book it does.

You will love how absolutely moist and chock-full of Cookie Butter this pumpkin bread is. I took this into work and everyone gobbled it up, then my sister proceeded to tell me how rude it was I took it to work and didn’t leave the bread at home for her to devour. I am so inconsiderate.

Let’s get to the recipe.

What are the ingredients for Cookie Butter Pumpkin Bread?

• Unsalted butter, melted
• Granulated Sugar
• Large Eggs, at room temperature
• Pure Vanilla Extract
• All-Purpose Flour/ Plain Flour
• Baking Soda
• Salt
• Ground Cinnamon
• Ground Cloves
• Ground Nutmeg
• Greek Yogurt, Plain or Vanilla
• Pure Pumpkin Puree
• Cookie Butter/ Biscoff Spread

This bread is perfect on its own but I can’t leave well enough alone so I added a cookie butter glaze. For the glaze you’ll need:

• Cookie Butter/ Biscoff Spread
• Powdered Sugar
• Heavy Cream, Milk or Creamer

How do you make Pumpkin Cookie Butter Bread?

First, things first, you need a properly heated oven, turn it to 350F/180C and grease a 9X5 loaf pan.

In a large bowl whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.

In another large bowl mix together the butter and sugar.

Then add the eggs and vanilla, whisk until fully combined, making sure to scrape down the sides of the bowl.

Whisk in the pumpkin puree and Greek yogurt. Again scrape down the bowl to ensure they are fully combined.

Gently stir in the dry ingredients.

Don’t over mix the flour mixture, mix just until no flour streaks remain.

Pour half of the batter into the pan and scoop half of the Cookie Butter in 1 teaspoon size chunks of cookie butter on top of the batter and swirl with a knife, pour remaining quick bread batter and remaining cookie butter and swirl.

Bake for the cookie butter pumpkin bread for 45-55 minutes, if you gently press the top center of the bread it should bounce back, or if you insert a toothpick it should come out with no wet batter. Let the quick bread cool on a wire rack for 30 minutes before inverting out of the loaf pan to cool completely.

How do you make a cookie butter glaze?

In a small bowl whisk together cookie butter, powdered sugar, and cream.

Drizzle on top of the cooled pumpkin bread, I use an offset spatula to spread it evenly. Store leftovers in an air-tight container for up to 4 days.

This pumpkin bread is a winner in everyone’s book.

If you’re craving more pumpkin recipes try these:

• Cream Cheese Swirled Pumpkin Bread
• Chocolate Chip Pumpkin Muffins
• Chewy Chocolate Chip Pumpkin Cookies
• Pumpkin Cheesecake

Please let me know if you make this Cookie Butter Pumpkin Bread recipe by leaving a star rating & review below!

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Cookie Butter Pumpkin Bread

★★★★★ 5 from 2 reviews

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 15
• Cook Time: 55
• Total Time: 1 hour 10 minutes
• Yield: 10–12 Slices 1x
• Category: Snack
• Method: Bake
• Cuisine: American

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Description

Cookie Butter chunks are swirled inside moist Pumpkin Bread drizzled with a Cookie Butter Glaze. This easy quick bread recipe is perfect for enjoying a fall afternoon or served at your Halloween or Thanksgiving event!

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Scale 1x2x3x

Ingredients

• 219 Grams (1 3/4 Cups) All-Purpose Flour/ Plain Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Ground Nutmeg
• 4oz (1/2 cup) Unsalted butter, melted
• 200 grams (1 Cup) Granulated Sugar
• 2 Large Eggs, at room temperature
• 1 Teaspoon Pure Vanilla Extract
• 3 oz (Scant 1/2 Cup) Greek Yogurt, Plain or Vanilla
• 8oz (1 Cup) Pure Pumpkin Puree
• 4oz (1/2 Cup) Cookie Butter/ Biscoff Spread

Cookie Butter Glaze

• 4oz (1/2 Cup) Cookie Butter/ Biscoff Spread
• 4 Tablespoons Powdered Sugar
• 4 Tablespoons Heavy Cream, Milk or Creamer

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Instructions

1. Preheat oven to 350F/180C and grease a 9X5 loaf pan.
2. In a large bow whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg.
3. In a large bowl mix together the butter and sugar. Then add the eggs and vanilla, whisk until fully combined, making sure to scrape down the sides of the bowl. Whisk in the pumpkin puree and Greek yogurt. Gently stir in the dry ingredients.
4. Pour half of the batter into pan and scoop half of the Cookie Butter in 1 tsp size chunks of cookie butter on top of batter and swirl with a knife, pour remaining pumpkin bread batter and remaining cookie butter and swirl.
5. Bake for45-55 minutes, if you gently press teh top center of the bread it should bounce back, or if you insert a toothpick it should come out with no wet batter. Let cool on a wire rack for 30 minutes before inverting out of the loaf pan to cool compeltely.

Optional Cookie Butter Glaze

1. In a small bowl whisk together cookie butter, powdered sugar, and cream.
2. Drizzle on top of the cooled pumpkin bread, enjoy. Store leftovers in an air-tight conainer for up to 4 days.

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Keywords: pumpkin quick bread recipe, cookie butter recipes

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This post was originally published on October 24, 2013. Photos and text have been updated as of September 2019.

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