Spiced Pumpkin Loaf w/ Maple Butter

A good staple recipe for a good staple fall favorite.

Prep Time: 10ish minutes

Cook Time: 40ish minutes

Yield: Two 9.5” x 5” loaves

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Ingredients

For the loaf:
1 can pumpkin puree (15 oz)
3 & 1/3 cups all-purpose flour
2 cups white sugar
1 cup brown sugar
2 tsp baking soda
1 & 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup vegetable oil
4 medium eggs
2/3 cup water

For the maple butter:
2 parts butter
1 part maple syrup
just a pinch of cinnamon
just a pinch of salt

Instructions:

For the loaf

1. Preheat oven to 350F. Line loaf pans with parchment paper.

2. In a large bowl, combine oil, eggs, water, and pumpkin. Set aside.

3. In a medium bowl, combine flour, white sugar, brown sugar, baking soda, salt, and spices.

4. Add the dry ingredients into the wet ingredients a little bit at a time, mixing thoroughly after each addition. The batter should be smooth with no streaks of flour.

5. Evenly divide the batter between your two lined loaf pans.

6. Bake for 40ish minutes, or until a toothpick comes out clean.

7. If you have self control, let your loaves cool before you cut them. Or if you’re like me, burn your mouth by sneaking a bite right away.

For the maple butter

1. This recipe can really make as much or as little maple butter as you want. A good rule of thumb is 2 parts butter to 1 part maple syrup.

2. To start, the butter should be soft (but not melted). Add the soft butter, maple syrup, and spices to a small mixing bowl.

3. Mix thoroughly. The butter should become light and easily spreadable. Taste and adjust spices as needed, or add more maple syrup if you like things extra mapely.

4. Store just like regular butter. Use generously and often.