It's fall and that just screams Pumpkin Bread to me. I make it every year and actually have friends who ask me if I'm going to make it long before the season hits. It's something I enjoy making and giving. The giving part is the fun part in any project like this. I've had lots and lots of requests for the recipe. I boast about my secret ingredient and yes I have included it in this recipe. It's not really a secret, but isn't it fun to say that about any recipe that everyone enjoys?! Anytime I make a sweet bread like banana/pumpkin etc. I use one large box of vanilla pudding. I've used both the cook version and the instant for me they have both worked one as well as the other. It sure makes a difference in the bread, so very moist!!!! So I hope you will try this recipe out. I think you will really enjoy it!!!
Eva
Pumpkin Bread
This recipe is my absolute favorite. It makes several loaves and is great for gift giving. This recipe mixes up easily and doesn’t require a mixer which makes it super easy to make up quickly.
3 cups pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
3 ½ teaspoons pumpkin pie spice
1 large package vanilla pudding
(I’ve used both cook and instant version)
¾ cup chopped pecans
Preheat the oven to 350 degrees. Grease and flour 3 9x5” loaf pans. I use the Pam spray that has flour in it and it works great.
In a large bowl mix together the pumpkin, oil, sugar and eggs. Combine the flour, baking soda, salt, and spices. Sift all together. Stir flour mixture into pumpkin mixture until well blended. Add pecans and stir. Equally divide the batter into each of the prepared pans.
Bake at 350 degrees for 45 minutes to 1 hour.
Tip: I often have people request this without pecans, so I usually mix the batter and dip out enough for how ever many loaves without pecans. Then I add pecans to my mixture. I don’t really measure them I just add enough for however many loaves left to be baked.
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