Super Moist Pumpkin Bread
Picture a crisp fall morning, with the leaves transforming into shades and the gentle sound of rain tapping on the window. When you take out this moist Pumpkin Bread from the oven a comforting scent of cinnamon and pumpkin wafts through the air enveloping your home in warmth and coziness. Each slice of this bread is like receiving an embrace thanks to its moist texture and the delightful touch of turbinado sugar on top that adds a sweet reminder of the enchanting season, in every bite.
12 Servings
Ingredients
- 4 eggs
- 1/2 c vegetable oil
- 1/2 c olive oil
- 2 c white sugar
- 1 15- oz. can pumpkin not pie filling – just regular pumpkin purée
- 1/2 c milk
- 1/4 c water
- 3 1/2 c all-purpose flour
- 2 tsp baking soda
- 2 tsp salt
- 1 heaping teaspoon cinnamon
- 1/4 c melted butter
- 1/4 c turbinado sugar
Instructions
- Preheat the oven to 350°F.
- In a bowl whisk together the eggs, oils and sugar until well combined. Add the pumpkin, milk and water to the mixture. Blend thoroughly.
- Next incorporate the flour, baking soda, salt and cinnamon into the batter.
- Pour the batter into two loaf pans that have been lined with parchment paper measuring 9x5 inches each.
- Place in the oven. Bake for 35 minutes.
- Once baked brush melted butter over the tops of both loaves. Sprinkle turbinado sugar on top for added sweetness before returning them to the oven for 5 to 10 minutes or until a toothpick inserted comes out clean.
- Allow the loaves to cool before slicing. You can store them in the refrigerator, for later enjoyment.
Notes
To assemble a gluten-free rendition of this Super Moist Pumpkin Bread you can replace the all-purpose flour with a matching amount of a gluten-free flour blend. Just make sure that the blend includes xanthan gum. If not, you can add 1.5 teaspoons of xanthan gum singly. This will ensure that the bread has the expected texture and doesn't become crumbly. Don't forget to scan all other ingredients to confirm they are also gluten-free.