Here’s a simple and delicious recipe for super moist pumpkin bread that’s sure to be a hit! This bread is made with a mix of olive oil and vegetable oil, which keeps it incredibly moist. You’ll also use real pumpkin purée (not the pie filling kind) and a touch of cinnamon for that classic pumpkin bread flavor. The final touch is a sprinkle of crunchy turbinado sugar on top for a bit of texture.
Ingredients:
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 2 cups white sugar
- 1 can (15 ounces) pumpkin purée
- 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:
- Start by preheating your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together the eggs, both oils, and sugar until smooth.
- Add the pumpkin purée, milk, and water to the bowl, and continue whisking until everything is well combined.
- Gradually stir in the flour, baking soda, salt, and cinnamon, mixing until just combined.
- Pour the batter into two 9×5 inch loaf pans that have been lined with parchment paper.
- Bake in the preheated oven for 35 minutes.
- After 35 minutes, remove the bread from the oven, brush the top with melted butter, and sprinkle with turbinado sugar.
- Return the bread to the oven for another 5-10 minutes, or until the sugar is set and the bread is golden brown and firm to the touch. A toothpick inserted into the center should come out clean.
- Allow the bread to cool slightly before slicing and serving. For best results, store any leftovers in the refrigerator.
This pumpkin bread is perfect for a cozy snack or a sweet breakfast treat. Enjoy baking and indulging in your homemade pumpkin bread!
