Moist, delicious pumpkin bread with vanilla pudding that is the best I have ever eaten.
Ingredients
- eggs: 5 piece
- ¼ cups vegetable oil: 1 piece
- pumpkin puree: 1 can (15 ounce can)
- all-purpose flour: 2 cups
- white sugar: 2 cups
- cook-and-serve vanilla pudding mix: 2 packages (3 ounce packages)
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- salt: 0.5 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
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Whisk eggs in a large bowl. Add vegetable oil and pumpkin purée; whisk until smooth.
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Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.
