SUPER MOIST PUMPKIN BREAD

Spices like nutmeg, cinnamon, and pumpkin pie spice bring this bread to life, giving it a ton of Fall flavor. The cinnamon maple butter also helps. I KNOW. It’s so creamy, I could just rub it on my face as if it were a face mask…

See those cracks in the bread? That’s a sign that it’s getting close to being done, so look for those. Oh oh! Please read the notes section in the recipe. I read that if you wrap the bread in plastic wrap after it comes out of oven and let it cool, it comes even more amazing. So I kind of did that and I have to say, it worked. I don’t have anything to compare it to you, but this bread has the perfect “moist level.”

Ingredients
Pumpkin Bread

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 tablespoon pumpkin pie spice
• ½ cup vegetable oil
• ⅓ cup plus 2 tablespoons granulated sugar
• 1 cup light brown sugar
• 2 eggs
• ½ can pure pumpkin
• 1 teaspoon vanilla extract
• ⅓ cup water
• 1 tablespoon maple syrup (optional)
• Maple Cinnamon Butter
• Maple Cinnamon Butter
• 4 tablespoons unsalted butter, room temperature
• 1 tablespoon maple syrup
• ¼-1/2 teaspoon cinnamon
• ¼ teaspoon salt

Instructions

1. Preheat oven to 350 degrees and spray and flour a 9x5 inch loaf pan; set aside.
2. In a medium bowl, mix all the dry ingredients together; flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice and set aside.
3. In a stand-alone mixer fitted with a whisk attachment cream together the oil and sugars, scraping down the sides of the bowl as necessary.
4. ......................................

for full instruction please see : www.stuckonsweet.com

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