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.

5 eggs

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

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