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Pumpkin BreadReport Violation
Other InfoCourse: Breads
Cuisine: North American
Lee Ann Miller - Pumpkin Bread from
5 eggs In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth.
1-1/4 cups vegetable oil
1 can (15oz.) solid-pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 packages (3 oz. each) cook-and-serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Combine remaining ingredients; gradually beat into pumpkin mixture.
Pour batter into 4 or 5 5-in. x 2-1/2 in. x 2 in. loaf pans (I fit all the batter in 4 pans).
Bake at 325°F for 50-55 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes.
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth.