Pumpkin Pudding Bread
ready in: 1-2 hrs
serves/makes: 2 loaves
recipe id: 59190
1 1/4 cup vegetable oil
1 can (15 ounce size) solid packed pumpkin
2 cups all-purpose flour
2 cups granulated sugar (can substitute Splenda)
2 small boxes regular vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth.
Combine remaining ingredients; gradually beat into pumpkin mixture.
Pour batter into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 325 degrees F for 75 to 80 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pans 10 minutes before removing to wire racks to cool completely.
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