In a large mixing bowl add the pumpkin, water, cane sugar, brown sugar, maple syrup and olive oil.
Add the rest of the dry ingredients, mix until combined.
Line a loaf pan with parchment paper or spray with non-stick cooking spray.
Add batter to a lined baking dish and bake for 55 minutes, you should be able to insert a toothpick in the center and it should come out clean.
Make the topping, in a small bowl melt the butter (or use a stick butter) and spread over the top of the warm pumpkin bread once you pull it out of the oven. Sprinkle sugar and cinnamon on top.
Store in a sealed container for 3-5 days. Re-moisten with butter and microwave. *There is no need to press juice out of the pumpkin - unless its a super watery can, we do want extra moisture, unless its dripping. If its dripping than place in a paper towel and wring out excess water.