Pumpkin Bread

Pumpkin Bread has to be one of my favorite quick breads.

This pumpkin bread isn’t tooooo sweet. Just sweet enough.

I have issues with hoarding cans of pumpkin during the Holiday season since sometimes you can’t find it as easily during other times of the year.

And one never knows when you will be in the mood for something pumpkin-y.

This bread uses 2 boxes of instant pudding mix. One being Pumpkin Spice..this is another item worth hoarding. I find it at Super Walmart usually in the Holiday baking section. Get several boxes to keep on hand. You will want to make this bread over and over again!!!

Oh and guess what, this recipe makes 2 standard size loafs. You can give one away or you can keep both for yourself…. that would be the obvious choice!

Pumpkin Bread
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Serves: 2 loafs
 
An easy, not overly sweet pumpkin bread
Ingredients
Dry ingrediens
  • 2½ cups Flour
  • 2 teaspoons Baking Soda
  • 1 box French Vanilla Instant Pudding Mix
  • 1 box Pumpkin Spice Instant Pudding Mix
  • 1 teaspoon Cinnamon
  • ½ teaspoon salt
Wet Ingredients
  • 5 Eggs
  • 1¾ cups Sugar
  • 1 can Pumpkin (NOT pumpkin pie filling)
  • 1 cup unrefined Coconut Oil melted
  • 1 teaspoon Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease two 9 x 5 loaf pans.
  3. In a large bowl, whisk together flour,baking soda, pudding mixes,cinnamon and salt. Set aside
  4. In a separate medium bowl, with an electric hand mixer, mix, eggs, sugar,pumpkin,coconut oil and vanilla extract.
  5. Add liquid ingredients to dry and mix until fully incorporated.
  6. Batter will be thick.
  7. Evenly divide into two 9 x 5 loaf pans. (about 2 pounds of batter per each loaf)
  8. Bake for 75-80 minutes.
  9. Allow to cool.

Love pumpkin? Check out my other Pumpkin Bread here or my Maple Pumpkin Pie.