A recipe from Michelle Byer
An enticing aroma wafts through my house when this tender, cake-like bread is in the oven. I bake extra loaves to give as holiday gifts.
1 ¼ cups vegetable oil
1 can (15 oz.) solid pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 packages (3 ounces each) dry cook-and-serve vanilla pudding
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
In a large mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine all of the remaining ingredients; gradually beat into pumpkin mixture.
Pour batter into five greased 5 ¾ “ x 3” x 2” loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 5 mini loaves