You know that you are in love with a certain recipe when you have already written a whole blog post to be scheduled on Monday and you had to postpone that because you wanted to share another recipe, pronto.
Hello people, meet my new bae. (Reads: my newly found love)
I was editing the pumpkin bread pictures and I had to go and grab a slice while I was at it,
Okay, fine, I took two just because I can’t get my mind off it! When I was in my bed last night, I was already thinking of having this for breakfast and I got up happy thinking that breakfast was going to be this.
I know this is starting to sound a little freaky, but hey, it was actually that good!
I’m not going to apply a lot of adjectives to describe this loaf here, even though this moist, buttery, delectable deliciousness will render you speechless. It is euphoric and lush and delectable and… Okay, I am overdoing it.
This super moist pumpkin bread recipe is really simple and versatile. When I say simple, it essentially means you just have to mix the dry ingredients to the wet ingredients. Don’t you just love one bowl recipes like this one?
Just as I said earlier, the recipe is versatile and you can really make it your own. The original recipe from Lindsay of POY uses 1 cup of oil but I used 1/2 cup of canola oil and 1/2 cup of melted butter instead. If you do not like butter, (why???) you can replace it with 1 cup of oil of your choice, be it vegetable oil, coconut oil or canola oil. My mom is not the biggest fan of spices in bakes, so I just used a tiny weeny bit of cinnamon. However, you can add your favorite fall spices to this, cinnamon, nutmeg, cloves… basically the whole gang but do remember that the topping of crunchy turbinado sugar is a MUST.
It seems that November has been a month of good food. I don’t know if it is a pure coincidence or it is just because I am a November-born and I have been having my own personal parties with these yummy treats? I guess I am going to enjoy November for a bit more, with 255 slices of this pumpkin bread before I start chewing on 43595 shreds of lettuce in December.
Although this bread is wonderful on it’s own but if you were to smear it with a leetle butter and drizzle it with some maple syrup (or honey), you would be transported into another world completely. After the first bite, I thought I was in heaven. 😉
Thanks to this recipe which is a keeper, my life is never going to be the same again. You need to add this lip-smacking Delicious Moist Pumpkin Bread to your baking list. I am going gaga over this one, if you can’t tell? It’s an absolute perfection. ♥ ♥ ♥
- 4 eggs
- ½ cup canola oil
- ½ cup melted salted butter
- 1 cup fine cane sugar
- 1 cup turbinado raw cane sugar/demerara sugar
- 1 15-ounce can pumpkin (not pie filling)
- ¾ cup milk
- 3½ cups plain flour
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup melted butter
- ¼ cup turbinado raw cane sugar/demerara sugar
- Preheat the oven to 170 degrees C.
- In a large bowl, whisk melted butter, oil, eggs, vanilla and sugar till smooth.
- Add pumpkin and milk and whisk well.
- Stir in the flour, baking soda, baking powder, salt, and cinnamon.
- Transfer batter to two 9x5inch loaf pans lined with parchment paper.
- Bake for 40 minutes or till golden.
- Remove from oven, brush with melted butter and sprinkle with turbinado sugar or demerara sugar and return the pans to the oven for another 10 minutes to set the sugar.
- Let cool slightly before slicing and serving.
More Yummy Pumpkin Recipes