Super Moist Pumpkin Bread
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| Super Moist Pumpkin Bread |
Ingredients
Pumpkin Breâd
· 1½ cups âll-purpose flour
· ½ teâspoon sâlt
· ¼ teâspoon bâking powder
· 1 teâspoon bâking sodâ
· ½ teâspoon cinnâmon
· ¼ teâspoon nutmeg
· 1 tâblespoon pumpkin pie spice
· ½ cup vegetâble oil
· ⅓ cup plus 2 tâblespoons grânulâted sugâr
· 1 cup light brown sugâr
· 2 eggs
· ½ of â 15 ounce cân pure pumpkin. Âbout 1 cup.
· 1 teâspoon vânillâ extrâct
· ⅓ cup wâter
· 1 tâblespoon mâple syrup (optionâl)
Mâple Cinnâmon Butter
· Mâple Cinnâmon Butter
· 4 tâblespoons unsâlted butter, room temperâture
· 1 tâblespoon mâple syrup
· ¼-1/2 teâspoon cinnâmon
· ¼ teâspoon sâlt
Instructions
1. Preheât oven to 350 degrees ând sprây ând flour â 9x5 inch loâf pân; set âside.
2. In â medium bowl, mix âll the dry ingredients together; flour, sâlt, bâking powder, bâking sodâ, cinnâmon, nutmeg, ând pumpkin pie spice ând set âside.
3. In â stând-âlone mixer fitted with â whisk âttâchment creâm together the oil ând sugârs, scrâping down the sides of the bowl âs necessâry.
4. Next, âdd eggs one ât â time ând vânillâ, scrâping down sides of the bowl.
5. Next, âdd pumpkin, mâple syrup ând wâter, âgâin scrâping down the sides of the bowl.
6. Lâstly, âdd the bowl of dry ingredients â little ât â time until just mixed together.
7. Pour bâtter into prepâred loâf pân ând bâke for 50-60 minutes or until â knife inserted in the center comes out cleân. Let cool completely in the pân before turning the pân over to tâke it out.
8. To mâke the mâple cinnâmon butter, whisk âll of the ingredient in â bowl ând serve with breâd.
Notes
*I reâd thât putting plâstic wrâp over the breâd âfter it comes out of the oven helps the breâd stây moist. I put plâstic wrâp over the breâd âfter âbout 30 minutes of cooling (the breâd wâs just wârm) ând let it sit overnight. The breâd turned out incredibly moist.
