Suzy Homefaker: SUPER Moist Pumpkin Bread

Ingredients

2 cups Sugar

1 cup Brown Sugar

3-⅓ cups Flour

2 teaspoons Baking Soda

½ Tablespoons Baking Powder

1-½ teaspoon Salt

2 tsp. Vanilla

1 teaspoon Nutmeg

1 teaspoon Ground Cloves

1 teaspoon Cinnamon

4 large whole Eggs

1 can Pumpkin (15 Oz.) or fresh pureed

1/2 cup Oil

1/2 cup butter softened

1 cup Water

Aluminum Foil

Preparation

Add wet ingredients (eggs, pumpkin, oil,butter, water) to the dry ingredients all at once.

Mix well with a mixer till smooth .

Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan.

Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean.

Set out to cool for about 5 minutes.

Here’s the trick on keeping it SUPER moist.

After letting it cool for about 5 minutes, cover the bread in the pan with aluminum foil and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.

I’m telling you. This is some good stuff. You can make this recipe your own...I have added chocolate chips, and another time walnuts and raisins...Have fun with it. You can also make a healthier version by cutting the sugar down and using applesauce in place of the butter and oil.

I like this bread glazed but you do not have to, it is decadent all on it's own...While on Cooling rack....I poked holes in top of the bread, and poured Cinnamon Sugar Butter {see below} over holes, allowing it to seep down inside.

Ohhhhhh Yeahhhhh....

Cinnamon Sugar Butter