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moist pumpkin bread

This is an easy, classic, super moist pumpkin bread recipe made with olive oil, pumpkin, and cinnamon, and topped with crunchy turbinado sugar.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 24
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs
  • 0.5 cup vegetable oil
  • 0.5 cup olive oil
  • 2 cups white sugar
  • 15 ounce canned pumpkin puree (not pie filling)
  • 0.5 cup milk
  • 0.25 cup water
  • 3.5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon cinnamon heaping
For Topping
  • 0.25 cup melted butter
  • 0.25 cup turbinado sugar

Method
 

Preparation Steps
  1. Preheat the oven to 350 degrees Fahrenheit. Whisk the eggs, oils, 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. The bread should be golden brown and firm to the touch when done, and a toothpick inserted should come out clean.
  4. Let cool slightly before slicing and serving. Store in the refrigerator.

Notes

When in doubt, err on the side of underbaking since it yields a most moist bread. The longer it bakes the more possibility you have that the bread will dry out. This recipe makes two loaves, perfect for sharing or freezing one for later.