Melt in your mouth Pumpkin Bread II

By SewingDragonfly

allrecipes.com – Makes 2 9”x5” or 6 mini loaves

MY NOTES: I have made this recipe several times and it is one of our favorites.

Ingredients

• 2 cups all purpose flour
• 2 (3.5 oz) packages instant coconut cream pudding
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 cup white sugar
• 1 1/4 cups vegetable oil
• 5 eggs
• 1 can (15 oz) pumpkin puree

Preparation

Step 1

Preheat oven to 325 degrees. Lightly grease loaf pans.

In a small bowl combine all dry ingredients except sugar. Whisk together.

In a large bowl combine all wet ingredients and the sugar. Whisk well.

Stir the flour mixture into the pumpkin mixture in three stages. Mix well but do not over mix.

Put batter into prepared pans that have been placed on a baking sheet. Bake in preheated oven for 1 hour for large pans or 40 minutes for mini pans, rotating halfway through the baking time.

Remove from the oven and let stand 15 minutes, then remove from pans and cool on wire rack.