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Ingredients
5 Eggs
1 Cup sunflower or canola oil
1 (15 oz) Can 100% pure pumpkin puree, NOT pie filling
2 Cups all-purpose flour
1 Cup sugar
2 (3 oz) Packages cook & serve vanilla pudding mix
1 Teaspoon baking soda
1 1/2 Teaspoons ground cinnamon
1/2 Teaspoon salt
Instructions
Preheat oven to 325�F.
Grease 2 loaf pans, (Can also use bundt pan).
Beat the eggs in a large bowl; add oil and pumpkin, beating until smooth.
In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon and salt, stir to combine.
Gradually add to the pumpkin mixture, beating after each addition.
Divide the batter equally between the loaf pans. Place pans on a large baking sheet prior to placing in the oven.
Bake for approximately 45 - 50 minutes. Bread is done when a toothpick inserted in the center comes out clean.
Allow to cool in pans for 10 minutes then turn onto a wire cooling rack until completely cooled.
Makes 2 Loaves