October

Pumpkin Bread

Ingredients:

  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup olive oil
  • 2 cups white sugar
  • 1 15-ounce can pumpkin puree
  • 1/2 cup milk
  • 1/4 cup water
  • 3 1/2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 heaping teaspoon cinnamon
  • 1/4 cup melted butter
  • 1/4 cup turbinado sugar

Instructions:

  1.  Preheat the oven to 350 degrees.  Wisk the eggs, oil, and sugar together until smooth.  Add the pumpkin, milk, and water – whisk until smooth.
  2. Stir in the flour, baking soda, salt, and cinnamon.
  3. Transfer batter to two 9X5 inch loaf pans lined with parchment paper.  Bake for 35 minutes. Remove from oven, brush with melted butter and sprinkle with turbinado sugar, and return to oven for another 5-10 minutes to set the sugar.
  4. The bread should be golden brown and firm to the touch when done, and  toothpick inserted should come clean.
  5. Let cool slightly before slicing and serving.  Store in the refrigerator.

 

Source: https://pinchofyum.com/super-moist-pumpkin-bread