Preheat your oven to 350°F (175°C). Grease and flour a 3x7-inch loaf pan, ensuring all sides are coated to prevent sticking. This will help the bread release easily after baking.

In a medium bowl, combine the all-purpose flour, salt, baking soda, baking powder, ground cinnamon, ground nutmeg, and ground cloves. Stir well to evenly incorporate all the leavening agents and spices. Set this bowl aside for later use.

In a large mixing bowl, beat the egg until smooth. Whisk in the packed brown sugar, apple juice, melted unsalted butter, and half of the pumpkin butter jam (about 3/4 cup) until fully blended and smooth.

Gradually stir the dry ingredients from Step 2 into the wet mixture from Step 3, mixing until just combined and no lumps remain. Then gently fold in the raisins and toasted, chopped walnuts for extra texture and flavor. I like to toast the walnuts first—it brings out their nutty aroma and crunch.

Pour half of the batter into the prepared loaf pan from Step 1. Spread the remaining 3/4 cup of pumpkin butter jam evenly over the batter layer. Then, carefully spoon the remaining batter on top, smoothing it out to cover the jam.

Place the loaf pan on the middle rack of your preheated oven. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the top seems to brown quickly, you can tent it with foil midway through baking.

Let the bread cool in the pan for 10 minutes to allow it to set. Then, carefully remove it from the pan and place it on a wire rack to cool completely before slicing. I like to let it cool fully—it makes slicing easier and the flavors really come together.