Recipe

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• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 package instant butterscotch pudding mix (4 serving size)
• 1 package instant lemon pudding mix (4 serving size)
• 5 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups canola oil
• 2 cups fresh cooked pumpkin, mashed without any seasonings (or use canned puree)
• 1 tbsp real vanilla extract (really that much)

• 1 Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
• 2 Beat eggs well in another bowl.
• 3 Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
• 4 Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
• 5 Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
• 6 Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.