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Pumpkin Pudding Bread
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- #59190
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
1 comment
ingredients
5 eggs
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
directions
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.
added by
nebulized
nutrition data
191 calories, 9 grams fat, 25 grams carbohydrates, 2 grams protein per slice.
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reviews & comments
January 1, 2014
I love this recipe! I add 1/2 cup chocolate chips and 2/3 cup chopped walnuts. I am a diabetic so I used Truvia Baking Blend Natural sweetener with sugar. I also changed the flour to 1 cup whole wheat flour and 1 cup all-purpose flour. The recipe turned out fantastic it is a real keeper.
I am having trouble finding, 2 small boxes regular vanilla pudding mix, I only find INSTANT, in the small box. Can I use the INSTANT? Or Should I buy 2 Large boxes of the REGULAR Pudding, & add the equivalent of the 2 Instant boxes? Thanks for Your help!
November 15, 2010
Love this recipe! My changes was 4oz applesauce 3/4 C oil 1 C xylitol 1 C brown sugar 2 T ground flaxseed 1 T vanilla
October 12, 2007
This is a great sweet bread recipe. I'm not a very accomplished baker but this is an easy recipe. Everyone I've passed this out to asks for the recipe.