Sunday, November 21, 2010

Pumpkin Bread

It's Thanksgiving week which, in my house, means lots of pumpkin desserts! This is a quick bread recipe which is my favorite kind because I hate working with yeast.

Pumpkin Bread
adapted from Taste of Home
5 Eggs
1-1/4 cups Vegetable Oil
1 can (15oz) Solid-Pack Pumpkin
2 cups All-Purpose Flour
2 cups Sugar
2 pkg (3oz each) Cook-and-Serve Vanilla Pudding Mix
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
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 two greased 8x4x2-inch loaf pans. Bake at 325F for 75-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Makes 2 Loaves.

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