PUMPKIN PECAN COOKIE BUTTER BREAD

Pumpkin Pecan Cookie Butter Bread image

Cookie butter gives this dense and flavorful pumpkin bread a decadent depth of flavor, and the easy-fix glaze makes it as pretty as a bakery specialty.

Provided by Stephanie Wise

Time 2h40m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups Gold Medal™ unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup cookie butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
1 cup powdered sugar
2 teaspoons milk
1 teaspoon vanilla

Steps:

Heat oven to 350°F. Grease bottom and sides of 8x4-inch loaf pan with shortening. Line pan with cooking parchment paper with two edges overhanging sides. Lightly grease paper.
In large bowl, stir together flour, baking soda and salt. In medium bowl, stir together pumpkin, cookie butter, granulated sugar, brown sugar, 1/3 cup milk, the oil, 2 teaspoons vanilla and the eggs. Add wet ingredients to dry ingredients; stir with rubber spatula just until combined. Fold in pecans. Spread batter evenly in pan.
Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out mostly clean. If top browns too quickly during baking, cover with foil. Cool in pan on cooling rack 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
In small bowl, beat Glaze ingredients with whisk until smooth. Pour evenly over top of cooled bread. Let glaze set before slicing.

Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 30 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 32 g, TransFat 0 g