I love Fall. Fall Fall Fall!!!
As we all know, Fall means many things…football (go Bears!), sweat shirts, soup, cheesy dips, apples, PUMPKIN, colorful leaves, Halloween…basically all of my favorite things. I freaking love FALL!
So today I am starting off my favorite cooking/baking season with Super Moist Pumpkin Bread. It’s a must have Fall recipe that will make you fall off your chair…in a happy and not dangerous way.
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…
Maybe I will..
Warm, moist pumpkin bread with creamy, salty, and sweet butter? I must be dreaming…
But I’m not. This stuff is real guys and it’s SO easy to make! I mean incredibly easy. Like mix all the ingredients and put the batter in a loaf pan and bake. The hardest part is waiting for it to get done because it bakes for.ev.er. Like over an hour or something – you just have to keep checking it, but it will get there and then you will be in love like I am.
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.”
See? The shiny, soft, gooey top says it all. It’s the best part, too.
Don’t forget to pin this recipe to your Pinterest board by clicking the image below!
- 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
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon maple syrup
- ¼-1/2 teaspoon cinnamon
- ¼ teaspoon salt
- Preheat oven to 350 degrees and spray and flour a 9x5 inch loaf pan; set aside.
- 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.
- 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.
- Next, add eggs one at a time and vanilla, scraping down sides of the bowl.
- Next, add pumpkin, maple syrup and water, again scraping down the sides of the bowl.
- Lastly, add the bowl of dry ingredients a little at a time until just mixed together.
- Pour batter into prepared loaf pan and bake for 50-60 minutes or until a knife inserted in the center comes out clean. Let cool completely in the pan before turning the pan over to take it out.
- To make the maple cinnamon butter, whisk all of the ingredient in a bowl and serve with bread.