- 5 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
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"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."
"Absolutely delicious! I make 2 batches every autumn for my family and coworkers. Once in a while I'll add a half of mashed banana for a extra pop of flavor."
"I make this all the time now. Everyone that I give it to loves it as well!"
"Try this recipe. You won't be sorry. Quick, easy and delicious. Added a couple of handfuls of raisins this time. Thought they may sink to the bottom because the batter is so cakelike, but they didn't. I still prefer it plain."