This recipe first came from my sister-in-law, Janene. Since it came to the rest of the family, my mother-in-law makes it for every holiday meal, along with poppy seed bread. It freezes well, and the vanilla pudding makes the bread extra moist.
5 eggs
1¼ c. vegetable oil
1 (15 oz.) can pumpkin
2 c. sugar
2 (3 oz.) pkgs. cook & serve
vanilla pudding mix
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
2 c. flour
Preheat oven to 325°. Beat eggs, oil, and pumpkin until smooth. Add remaining ingredients. Pour batter into 2 greased 8×4x2-inch bread pans. (To help prevent bread from sticking, trace the bottom of bread pan on wax paper, cut out, and place in bottoms of pans.) Bake for 75-80 minutes.
Pumpkin Bread
This recipe first came from my sister-in-law, Janene. Since it came to the rest of the family, my mother-in-law makes it for every holiday meal, along with poppy seed bread. It freezes well, and the vanilla pudding makes the bread extra moist.
5 eggs
1¼ c. vegetable oil
1 (15 oz.) can pumpkin
2 c. sugar
2 (3 oz.) pkgs. cook & serve
vanilla pudding mix
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
2 c. flour
Preheat oven to 325°. Beat eggs, oil, and pumpkin until smooth. Add remaining ingredients. Pour batter into 2 greased 8×4x2-inch bread pans. (To help prevent bread from sticking, trace the bottom of bread pan on wax paper, cut out, and place in bottoms of pans.) Bake for 75-80 minutes.