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 :
- 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.
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full instruction: www.stuckonsweet.com
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