This truly is the moistest sweet bread recipe around. The added touch of cinnamon/maple swirl in the center just sends the taste off the edge and into a world of Autumnal deliciousness. After eating this entire loaf among me and the kids, honest to goodness, nobody had one single crumb on their plates.
- Nonstick cooking spray
- 6 tablespoons butter or margarine, softened
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup your favorite egg nog
- 1 1/4 cups canned pumpkin (not spiced)
- 3 tablespoons cinnamon, divided
- 1 teaspoons baking soda
- 1/2 teaspoon nutmeg
- 1 1/4 cups flour
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1 Preheat oven to 350-degrees F. Grease a 9-inch loaf pan with nonstick cooking spray; set aside.
- 2 In a large bowl and using an electric mixer, beat butter and brown sugar on high speed until well combined. It may not be smooth because I cut back on the butter, but if it resembles crumbs, that is perfect.
- 3 Add eggs and beat well. Add egg nog, pumpkin, 1 tablespoon cinnamon, baking soda and nutmeg. Continue beating, on low speed, until everything is evenly blended.
- 4 Add flour all at once and beat until it just comes together.
- 5 In a separate, smaller bowl, mix together granulated sugar, remainder of cinnamon with maple syrup until well blended.
- 6 Pour half the bread batter into prepared pan. Drizzle maple mixture right down the center (it will be thick) and add remaining batter over the top.
- 7 Lift up a couple inches from the counter and drop a couple times to remove air bubbles.
- 8 Bake 1 hour and 10 minutes, or until when touched in the center, it bounces back.
- 9 Make sure you put a larger sheet pan underneath the loaf pan to catch any maple mixture that may bubble up over the sides.
- 10 Remove from oven, loosen the sides with a butter knife and let cool enough to transfer to a platter.