Here I go again, with another pumpkin recipe. There is just something about October and November that makes me want to bake all things pumpkin. This tasty bread is perfect for breakfast on a cool fall morning or for an evening snack with a cup of coffee.
1 small can of pure pumpkin
2 eggs
3/4 cup oil
1 & 3/4 cup self rising flour
1 & 3/4 cup sugar
1 small box vanilla instant pudding
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. allspice
Directions
** Combine all ingredients together until smooth.
** Pour into greased and floured loaf pan.
** Bake in a preheated 350 degree oven for 1 hour - or until a knife inserted in top comes out clean.
** Allow to sit in pan for 15 minutes.
** Cool completely on wire rack before cutting.
You also may want to check out my Old Fashioned "Soft" Pumpkin Cookies and my Pumpkin Cupcakes with Cream Cheese Icing
Check back each Friday through Thanksgiving for more great Pumpkin Recipes.
What about you? Do you have any favorite Pumpkin Recipes?
I love to get out my pumpkin recipes this time of the year! I've never made pumpkin bread using a pudding mix... I'm going to have to give it a try! Sounds yummy! Thanks for sharing!
ReplyDeleteMary, Let me know how it turns out for you. I put pudding in a lot of my sweet breads, cakes and cookies. It makes them very moist! Thanks for visiting my blog!
ReplyDeleteThis looks like a very moist, tasty pumpkin bread. I definitely have to try this recipe!
ReplyDeleteIt is very moist. Let me know how it turns out for you.
DeleteAll your pumpkin recipes look so yummy! Thanks for linking this one up at Think Tank Thursday!
ReplyDeleteThis week's party is up and running. Would love for you to share your latest creations if you haven't already!!
http://www.saving4six.com/2012/11/welcome-to-think-tank-thursday-4.html
Thanks Carrie for stopping by. I just linked up a couple posts - one is for my pumpkin roll. I am stuck on pumpkin!
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