Categories: Desserts

Ingredients

• 4 eggs
• .5 cup vegetable oil
• .5 cup olive oil
• 2 cups sugar
• 1 15-ounce can pumpkin (not pie filling - just regular pumpkin)
• .5 cup milk
• .25 cup water
• 3.5 cups all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 heaping teaspoon cinnamon
• .25 cup melted butter
• .25 cup sugar in the raw

Directions

1. Preheat the oven to 350 degrees.

2. Whisk the eggs, oils, and sugar together until smooth. Add the pumpkin, milk, and water – whisk until smooth.

3. Stir in the flour, baking soda, salt, and cinnamon.

4. Transfer batter to two 9×5inch 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. When in doubt, I’d say 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.

5. Let cool slightly before slicing and serving. Store in the refrigerator.

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