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Pumpkin Pudding Bread

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Serves/Makes: 2 loaves
Ready in: 1-2 hrs

5 eggs

1 1/4 cup vegetable oil

1 can (15 ounce size) solid packed pumpkin

2 cups all-purpose flour

2 cups granulated sugar (can substitute Splenda)

2 small boxes regular vanilla pudding mix

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth.

Combine remaining ingredients; gradually beat into pumpkin mixture.

Pour batter into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 325 degrees F for 75 to 80 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool completely.

Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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