Delicious Pumpkin Bread
“An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year.” —Linda Burnett, Prescott, Arizona
| Servings | Prep Time | Cook Time |
| 5miniature loaves | 15minutes | 50minutes + cooling |
| Servings | Prep Time |
| 5miniature loaves | 15minutes |
| Cook Time |
| 50minutes + cooling |
Ingredients
- 5 large eggs
- 1-1/4 cups canola oil
- 1 can solid-pack pumpkin 15 ounces
- 2 cups all-purpose flour
- 2 cups sugar
- 2 packages cook-and-serve vanilla pudding mix 3 ounces each
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Portions: miniature loaves
Units:
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Ingredients
Portions: miniature loaves
Units:
|
Instructions
- In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.
- Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.
Recipe Notes
Editor's Note: Bread may also be baked in two greased 8x4x2-in. loaf pans for 75-80 minutes.
Nutrition Facts
1 slice: 150 calories, 8g fat (1g saturated fat), 27mg cholesterol, 96mg sodium, 20g carbohydrate (13g sugars, 1g fibre), 2g protein.
