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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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surprising what the lemon pudding does to enhance the pumpkin in this moist bread this will make 2 loaves...excellent...it is the pumpkin bread we prefer...I JUST MADE THIS AGAIN LAST NIGHT...IT IS THE ABSOLUTE BEST..5 YEAR OLD GRANDDAUGHTER LOVES IT..HER FAVORITE BREAD... Ingredients:
2 1/2 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ginger |
3 ounces instant butterscotch pudding mix |
1 cup pecans, chopped, toasted |
3 ounces instant lemon pudding mix |
5 large eggs |
1 cup sugar |
1/2 cup dark brown sugar, packed |
2 cups pumpkin |
3 teaspoons vanilla extract |
Directions:
1. whisk first 8 ingredients into a large bowl - set aside.
2. in another medium bowl.whisk eggs and vanilla.
3. stir into dry ingredients and mix well - stir in nuts, if desired.
4. pour into 2 greased and floured 8x4 loaf pans.
5. bake at 350* for 1 hour or toothpick inserted near the center comes out clean -
6. DO NOT OVERBAKE.bread will continue to cook after removing from oven.
7. cool in pan on wire rack for 10 minutes -
8. remove from pan and cool on wire rack completely - .
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