Hello Fall!!! JAM BREAD | Pumpkin Maple Pecan Bread | Kelle B Jammin’

It’s here! It’s finally here! We made it! It seemed as though it would never get here, but in delightful and happy fact, IT. IS. HERE.   Hello FALL!!!!!  I may be hiding it well but, well… this is my favorite time of year, and it is FINALLY HERE!

Jam Bread | Pumpkin Maple Pecan Bread | Kelle B Jammin'

In an effort to rush things along, the day before the actual first day of fall, I decided to test out a recipe that I’d been ruminating on for quite some time… JAM BREAD.  I just knew there was a away to incorporate my jams into a seasonal sweet quick bread… and I was right!  And with the spirit of my grandmother whispering in my ear, “waste not, want not” I decided to use up some of last year’s Pumpkin Maple Pecan Butter before it was time to chuck it out in favor of this year’s batch.

Pumpkin Maple Pecan Jam | Kelle B Jammin'

The results were delightful, easy, quick and made my home smell of my favorite season of all… FALL!  I feel this will be a new and versatile favorite in my house to help usher in every season throughout the year.   Pear Gingerbread JAM BREAD, Cran Apple JAM BREAD, Cherry Almond JAM BREAD… my mind is full of ideas!

Here’s my recipe for JAM BREAD.  I hope you try it and LOVE it as much as I do! Oh, and HAPPY FALL, Y’ALL!


Jam Bread | Pumpkin Maple Pecan Bread | Kelle B Jammin'

JAM BREAD | Pumpkin Maple Pecan Bread

Ingredients:

  • 1 & ¾ jars of jam (8 oz. jars – Kelle B Jammin’s Pumpkin Maple Pecan Butter or Pumpkin Spice Butter)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 tsp. vanilla
  • 2 cups sugar
  • 3 ½ cups all-purpose flour
  • 2 tsp. baking soda
  • 1 ½ tsp. salt
  • 1 T. pumpkin pie spice

Directions:

Jam Bread | Pumpkin Maple Pecan Bread | Kelle B Jammin'

  1. Preheat oven to 350°F. Grease & flour  two 9 x 3 loaf pans (or do as I did and Baker’s Joy those bad boys!)
  2. In a large bowl combine jam, eggs, oil, water, vanilla & sugar and blend well (I used a whisk).
  3. In a medium bowl, whisk together  the flour, baking soda, salt and pumpkin pie spice until combined.
  4. Stir flour mixture into pumpkin mixture until the flour has been incorporated (I used a spatula).  Pour batter into pans.
  5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean (or as my grandmother would say, “When you can smell that it is done, take it out!”).

Jam Bread | Pumpkin Maple Pecan Bread | Kelle B Jammin'

Side Note: As I said above you can change out jam flavors to fit your fancy, add in dried fruit or nuts or even chocolate or toffee chips.  It is super versatile and will be a huge hit! This recipe makes 2 loaves so feel free to keep one for yourself, and share the other with a friend.  I usually make a double batch and put two extra in the freezer for that rainy day sweet treat or it makes the perfect homemade gift!  They freeze beautifully.  Simply wrap in cling wrap and then foil and label.  Set out at room temperature for 1 hour to thaw.

ENJOY!!!!!

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