Extra-Moist Sour Cream Pumpkin Bread

• FOR THE BREAD:
• 1/2 cups Butter, Melted And Slightly Cooled
• 1/2 cups Sour Cream
• 4 whole Large Eggs
• 1-1/2 cup Sugar
• 1-1/2 cup Brown Sugar
• 2/3 cups Milk
• 2 cups Pumpkin Puree
• 1 teaspoon Pure Vanilla Extract
• 3-1/2 cups Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Salt
• 1 Tablespoon Pumpkin Pie Spice
• FOR THE BUTTER:
• 1/2 cups Butter, Softened
• 1 teaspoon Cinnamon
• 1 Tablespoon Sugar

1. Preheat the oven to 350u0b0F. Grease 2 large loaf pans (and possibly 1 small one as well).
2. In a large bowl, mix together the butter, sour cream, eggs, sugars, milk, pumpkin and vanilla until well blended.
3. In another bowl, whisk together the flour, baking soda, salt and spices. Stir the dry ingredients into the wet ingredients until just fully moistened.
4. Pour the batter into the greased loaf pans, about 3/4 full. (If you have extra batter, depending on the size of your loaf pans, pour it into a mini loaf pan or small oven-proof dish and bake it alongside the others, checking it much sooner for doneness, of course!)
5. Bake for 55-65 minutes, or just until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool.
6. While the bread is cooling, make the cinnamon butter. In a medium bowl, stir together the butter, cinnamon and sugar until smooth and fluffy. Serve along with the sliced pumpkin bread!

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Taken from tastykitchen.com/recipes/breads/extra-moist-sour-cream-pumpkin-bread/ (may not work)