Cookie Butter Pumpkin Bread

I thought about putting chocolate chips, caramel bits (that I've quickly been eating, handful by handful, out of the bag), white chocolate chips, nuts, etc. into this quick bread.  

Then I could call it "Double Chocolate Caramel Butterscotch Walnut Cookie Butter/Biscoff Pumpkin Bread".  Because that is the kind of captioning I'm seeing on Pinterest these days.  Am I guilty of it?  Maybe.  But really now, the more ingredients a recipe has, the less likely I am to make it.  

This bread is a variation of one I made last year.  I subbed cookie butter for applesauce/apple butter.  I like it.  It's especially tasty with cream cheese icing spread on it (homemade or canned).  It's got a bit of a crumbly, cookie-ish texture to it and isn't super moist like banana bread, but that's okay with me.  Scott called it "dry".  Hmm..

I liked it.  Which means you will too.

It's not fancy.  It's not over the top.  It's just a slight flavor twist on pumpkin bread.  The Cookie Butter from Trader Joe's has a very ginger-snappy taste to it.  If you use Biscoff, it will probably be sweeter.  Let me know what you think if you try it! 

Mix-ins optional :)

Cookie Butter Pumpkin Bread

makes one loaf pan

1/4 cup cookie butter

3/4 cup pumpkin puree (not pumpkin pie mix)

2 eggs

1/2 cup brown sugar

1/4 cup vegetable oil

Mix together well with a wooden spoon in a big bowl.

1 3/4 cup flour (I used white.)

1/2 t. baking powder

1 t. baking soda

1/2 t. salt

1 T. pumpkin pie spice

Mix together in a smaller bowl.

Add the dry ingredients to the wet ingredients slowly, mixing well.

Grease a loaf pan (I used metal), pour in, and bake at 350* until a knife comes out of the center clean.  Mine baked for about 45 minutes.

And this is what was going on while I was trying to get a picture in the last traces of daylight...