Pumpkin Bread with a CRAZY DELICIOUS Cinnamon Maple Butter

I've only made this pumpkin bread once. Somehow I slipped into a fugue and messed up some of the measurements. I did try to correct it, but you know how it goes with baking. A very precise science. So I found a recipe for maple butter - added some cinnamon and vanilla to it. Funny, the pumpkin bread was a hit if only as a vehicle for the delicious butter.

PUMPKIN BREAD
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


CINNAMON MAPLE BUTTER
1 c butter, softened (2 sticks)
1/4 c pure, grade A maple syrup
1/2 t vanilla
1/4 t cinnamon

Mix all ingredients together, whip until butter is smooth.