Super Moist Pumpkin Bread
3-⅓ cups Flour
2 teaspoons Baking Soda
½ Tablespoons Baking Powder
1-½ teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Ground Cloves
1 teaspoon Cinnamon
4 whole Eggs
1 can Pumpkin (15 Oz.)
1 cup Oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
1/2 cup turbinado sugar
3 strips Aluminum Foil
Add wet ingredients (eggs, pumpkin, oil) to the dry ingredients all at once.
Mix well with a mixer till smooth and the delicious smell makes you start drooling slightly.
Grease 3 loaf pans (9×4) and pour equal amounts of the yummy batter into each pan.
Sprinkle turbinado sugar on top.
OR...alternatively, do a sugar/butter/cinnamon glaze AFTER it bakes - see below
Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top will start cracking and when you put a toothpick/knife in, it comes out clean.
Set out to cool for about 5 minutes.
if doing the glaze, mix 2 tablespoons of melted butter with 1/2 tsp cinnamon and add powdered sugar until it gets to a "glaze" consistency. I think I added about 1/4 cup, and then I added about a tablespoon of coconut milk (regular milk would work too, I just did't have any!). Poke a million tiny holes in the top of the bread with a toothpick and pour the glaze on top.
Here’s the trick on keeping it SUPER moist.
After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other 2 loaves.