Is there anything better than a warm slab of pumpkin bread slathered in butter on a cold, Autumn day?
- 5 eggs
- 2 cups sugar
- 1 1/4 cup vegetable oil
- 1 (15oz) can of solid pack pumpkin (or 1¾ cups mashed fresh pumpkin)
- 2 cups flour
- 2 (30oz) packages of vanilla pudding mix (powder)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Beat eggs in a mixing bowl. Add oil and pumpkin and beat until smooth. Combine the remaining ingredients into the pumpkin mixture. Pour batter into 5 small greased loaf pans (5-3/4 x 3×2-in.). Bake at 325 for 50-55 minutes.
Don’t feel like baking? Pick up some pumpkin donuts at Alanson’s Dutch Oven Bakery!