Source of Recipe
HDMac at TOH
This is THE best pumpkin bread recipe, EVER, and I've made a lot of different ones! This is IT - I'll never try another one now that I have this!
List of Ingredients
2 cup flour
2 cups white sugar (use 1 cup brown, 1 cup white)
2 small (3.5 oz) pkgs instant coconut cream pudding mix (vanilla or butterscotch also works great)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon (use two tsp)
(spices added: 1/2 tsp ground ginger, 1/2 tsp fresh ginger, 1/4 tsp ground cloves)
1 cup vegetable oil
2 cups canned pumpkin puree (one regular sized can, I think it's 15 oz)
Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.
In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. In another bowl, stir the oil, eggs and pumpkin until just blended. Stir the flour mixture into the egg mixture. Pour batter into prepared pans.
Bake in preheated oven for 1 hour or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and let cool on wire rack.
Note: For a special addition, soak 1 cup of raisins in enough rum to cover... microwave just til warm and allow to sit while preparing the batter... stir the raisins in, along with a cup of toasted chopped pecans, into the batter before pouring into the loaf pans. Seriously good!