This is from my sister Janae, she is an awesome cook and always has the best recipes to share.
Thanks Janae, I can't wait to make it!
So October is here and I have been craving some really good pumpkin bread. I love fall and when it finally cools down. It was actually cold this morning. So I was searching on the internet and found the recipe. I turned out so moist and yummy I had to share it. last year we cooked down our pumpkin and put it in the freezer. So I used fresh pumpkin(sort of).
The instant coconut cream pudding gave it a yummy flavor too. I made mini loaves to give as a fall gift with a ribbon and a cute tag tied to it.
1 1/4 cups vegetable oil
2 cups pumpkin puree
1 cup packed brown sugar
1 cup white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped walnuts (optional)
In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees F (165 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 2 loaves or 6 or 7 mini loaves