- 5 large eggs
- 1-1/4 cups canola oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups all-purpose flour
- 2 cups sugar
- 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon 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 five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 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.
Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature. Yield: 5 mini loaves (8 slices each).
Reviews for Delicious Pumpkin Bread
"Absolutely delicious, gave as treats to friends and had nothing but rave reviews. Delicious thanks for recipe"
"Easy and tastes excellent."
"I have made this many times because it is the best.I got it from one of my many Taste of Home books."
"I have made this amazing loaf several times, even gave them as gifts. This bread is more cake than bread...I substituted butterscotch pudding for the vanilla and it was amazing. I served it with a scoop of vanilla ice cream on the side."
"So good! I doubled the cinnamon, but might try pumpkin pie spice next time."