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  • 5 eggs
  • 1 cup oil (I use sunflower oil; canola or vegetable are good, too)
  • 15 oz. can 100% pure pumpkin puree (NOT pie filling)
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 packages (3 oz. each) cook & serve vanilla pudding mix
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

  1. Preheat oven to 325 degrees.
  2. Grease (5) small loaf pans (approx. 5 3/4 x 3 x 2 size).
  3. Beat the eggs in a large bowl. Add oil and pumpkin, beating until smooth.
  4. In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon and salt. Stir to combine. Gradually add to the pumpkin mixture, beating after each addition.
  5. Divide the batter equally between the loaf pans. Place pans on a large baking sheet prior to placing in the oven.
  6. Bake for approximately 40 minutes. Bread is done when a toothpick inserted in the center comes out clean.
  7. Allow to cool in pans for 10 minutes, then turn onto a wire cooling rack until completely cooled.

This article and recipe adapted from this site

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