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MELT IN YOUR MOUTH PUMPKIN BREAD




Source of Recipe


internet


List of Ingredients




2 cups flour
2 cups sugar
2 (3.5 oz) pkgs instant coconut cream pudding mix*
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 1/4 cups oil
5 eggs
2 cups canned pumpkin puree
*can use other pudding flavors

Recipe



Spray two 9x5 inch loaf pans. Combine flour, sugar, pudding mix, baking soda, salt & cinnamon; set aside. Stir oil, eggs and pumpkin together in a large bowl until well blended. Stir the flour mixture into the egg mixture until just mixed. Pour batter into prepared pans.

Bake at 325� for 1 hour or until done. Remove from oven and let stand 15 minutes, then remove from pans and let cool on wire rack.

Review by Cabot: Delicious! Very moist and tasty. I used 1 butterscotch pudding, and 1 pumpkin spice. And I baked mine for closer to 75 minutes. I poured half of the batter into one pan, then added raisins to the rest of the batter. This is definitely a keeper! Here's the recipe, as I rewrote it. Thanks for sharing! Lynn in Cabot