Autumn leaves are falling from the trees, the smell of pumpkin spice lattes fill the air, and sweater weather is officially upon us. Hooray fall is here and my cravings for pumpkin everything is real! A good friend of mine sent me this mouth drooling recipe for some pumpkin bread and after so many requests for the recipe, I just had to share it. You’re welcome…
1/2 cup vegetable oil
1/2 cup olive oil
1 15 oz can of pumpkin (not pumpkin pie filling)
1/2 cup milk
3 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 heaping teaspoon cinnamon
1/4 melted butter
1/4 dark brown sugar
- Preheat oven to 350 F
- Whisk eggs, oils, & sugar together until smooth. Add pumpkin, milk, & water-whisk till smooth.
- Stir in the flour, baking soda, salt & cinnamon.
- Transfer batter into 2 9×5 in loaf pans lined with parchment paper. Bake for 35 min. Remove from oven, brush melted butter & sprinkle dark brown sugar & return to oven for another 5-10 min.
- Let cool slightly before slicing & enjoy 🙂
I did tweak the recipe a little bit & used dark brown sugar instead of organic turbaned raw cane sugar.