Yes, you heard right. PUMPKIN! If you are anything like me then you love all things pumpkin! This pumpkin bread is to die for. It's so moist and melt-in-your-mouth delicious! It is definitely one of my new favorites.
This recipe is simple and easy! It would be great to make for a Thanksgiving or Christmas snack! Trust me, this pumpkin bread recipe will NOT disappoint.
*For an even better experience: Try it with some butter on top!
How to make Pumpkin Bread:
First, beat all of the eggs. Then add the vegetable oil and pumpkin to the beaten eggs. Make sure to scrape the sides of the can well to ensure you are getting all the pumpkin possible! Once it is well beaten together the mixture will be nice and smooth!
Next, combine the flour, sugar, vanilla pudding mixes, baking soda, ground cinnamon, and salt. Once combined, gradually beat the dry mixture into the pumpkin mixture.
Next, grease your pans. The recipe is supposed to yield 5 small loaf pans, but because I didn't have any small pans I used two large loaf pans instead which worked just as well! Pour the batter evenly into each pan so each pan has about the same amount.
Lastly, place in the oven which should be set at 325 degrees. Bake for 1 hour and 15 minutes if you use 2 big loaf pans. If you decide to use 5 small loaf pans bake for 50-60 minutes. When done baking, cool on wire racks.
Enjoy!
Pumpkin Bread Recipe:
Yield: 5 small loaf pans or 2 large loaf pans
Prep Time: 20 minutes
Total Time:
Oven Temp: 325
Ingredients:
- 5 eggs
- 1 1/4 cup veg. oil
- 1 (15 oz.) can of pumpkin
- 2 cups flour
- 2 cups sugar
- 2 (3 oz.) packs vanilla pudding mix
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions:
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients in a separate bowl. Gradually beat into pumpkin mixture. Pour batter into greased loaf pans. Bake at 325 for 1 hour and 15 minutes if using two big loaf pans. Bake at 325 for 50 to 60 minutes if using 5 small loaf pans. Cool on wire racks.
Enjoy!
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