Name: Delicious Moist Pumpkin Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12
Ingredients: 4 eggs; 1/2 cup canola oil; 1/2 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); 3/4 cup milk; 3 1/2 cups plain flour; 1 tablespoon vanilla extract; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/4 cup melted butter; 1/4 cup turbinado raw cane sugar/demerara sugar

Ingredients

Scale

4 eggs
1/2 cup canola oil
1/2 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)
3/4 cup milk
3 1/2 cups plain flour
1 tablespoon vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon

Topping

1/4 cup melted butter
1/4 cup turbinado raw cane sugar/demerara sugar

Instructions

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.