A parent made this pumpkin bread for the children at school, and the kids were wild about it. She gave them her recipe, and that’s how it ended up in my hands. After I made it I understood why the children loved it so much. It’s not exactly like any other pumpkin bread I have made. The parent who shared the recipe made hers into muffins for the children, but the original recipe called for loaf pans. I made some of both. The batter made these two 4 x 8-inch loaves + 20 muffins, so it’s a big batch. I used canned pumpkin like the recipe stated, but fresh pumpkin would be wonderful, I’ll bet. My sister recently baked a couple of smallish pumpkins, then puréed them and froze in zip top bags. It looked so bright and fresh and seemed easy to do.
Print Recipe
Pumpkin Bread
5 eggs
1 1/4 cups vegetable oil
1 (15 ounce) can pumpkin
2 cups all purpose flour
2 cups sugar
2 (3 ounce) packages cook and serve vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F, if making muffins. Prepare muffin pans with paper liners.
Preheat oven to 325 degrees F, if making loaves. Prepare loaf pans with cooking spray.
In a large bowl, beat eggs with a whisk, then stir in oil and pumpkin. In a separate bowl, combine flour, sugar, pudding mix, baking soda, salt, and cinnamon. Add dry ingredients to pumpkin mixture; mix well. If making muffins, fill prepared muffin cups 2/3 full. Bake for 22 minutes.
If making loaves, divide batter among five 5 x 2-inch loaf pans. Bake for 50- 55 minutes.
Cool for 10 minutes before removing from pans.
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