Empty My Fridge
Super Moist Pumpkin Bread
Ingredientes
- Egg4
- Vegetable oil½ xícara
- Olive oil½ xícara
- Sugar2 ¼ xícaras
- Pumpkin1
- Milk½ xícara
- Flour3 ½ xícaras
- Baking soda2 colheres de chá
- Salt2 colheres de chá
- Cinnamon1 colher de chá
- Butter · melted¼ xícara
Modo de preparo
- Preheat the oven to 350°F (175°C).
- Whisk the eggs, oils and sugar together until smooth. Add the pumpkin, milk and water and whisk until smooth.
- Stir in the flour, baking soda, salt and cinnamon.
- Pour the batter into two 9x5-inch loaf pans lined with parchment paper.
- Bake for 35 minutes. Remove from the oven, brush with the melted butter, sprinkle with turbinado sugar, and return to the oven for another 5-10 minutes.
- The bread is done when golden brown, firm to the touch and a toothpick inserted comes out clean. Underbake rather than overbake, as longer baking dries it out.
- Let cool slightly before slicing. Store in the refrigerator.
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