Pumpkin Bread

By 1For_Him

Ingredients

• 5 * 5 eggs
• 1-1/4 * 1-1/4 cups canola oil
• 1 * 1 can (15 ounces) solid-pack pumpkin
• 2 * 2 cups all-purpose flour
• 2 * 2 cups sugar
• 2 * 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
• 1 * 1 teaspoon baking soda
• 1 * 1 teaspoon ground cinnamon
• 1/2 * 1/2 teaspoon salt

Details

Servings 40

Preparation

Step 1

Prep: 15 min. Bake: 50 min. + cooling

In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.

Pour batter into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 5 mini loaves (8 slices each).

Editor's Note: Bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes.


Nutritional Analysis: 1 slice equals 150 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 96 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Delicious Pumpkin Bread published in Taste of Home December/January 1998, p39