I’m a big time sucker for anything PUMPKIN flavored this time of year.
Add in some CHOCOLATE?
Even BETTER!
Today I’m sharing with you my VERY FAVORITE Pumpkin Bread recipe.
It’s easy…quick…and super moist.
{Side note: I will forever hate the word ‘moist’ but that is what best describes the goodness of this bread.}
ENJOY!!!
Yummy! Yummy! PUMPKIN BREAD
Beat 5 eggs
Add:
1 1/3 cup oil
1 – 16 oz. can pumpkin
2 cups flour
2 cups sugar
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
2 – 3 oz. pkgs of instant vanilla pudding
Mix until creamy.
{Side note: I also hate the word creamy.}
Add nuts, raisins or my fave..chocolate chips.
Bake at 350 for 45 minutes to an hour.
Makes 2 9×5 loaf pans
or
5 2×3 loaf pans
OR
24 muffins.
{If you’re making muffins…cooking time will be cut back to around 15-20 minutes. Just keep an eye em.}
Pacakge em up with some strips of wrapping paper and festive ribbon and you’ve got yourself a very simple neighbor/friend gift that you can deliver to some of your favorite peeps.
they don't have 16 oz cans of pumpkin anymore, it's 15 oz. have you noticed a change in the loafs… flavor? baking?
Nope! No difference at all. Xoxo