I love the smell of pumpkin and sweet potatoes but I have never been able to eat them. Trying them prepared many ways; pies, fries, gooey casseroles, etc., I always end up thinking "yuck!" Then I happened to come across this pumpkin bread recipe, after all, who doesn't like bread? I am please to say that I can now enjoy the pumpkin flavor along with that wonderful aroma.
2 1/2 cup All-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 small box instant lemon pudding
1 small box instant butterscotch pudding
chopped nuts (optional)
15 ounce can pumpkin
1 cup sugar
1 1/2 cup oil
5 eggs
Preheat oven to 350 degrees F. Grease 2 small loaf pans. In a large bowl sift together your flour, soda, salt, cinnamon, nutmeg, lemon pudding, and butterscotch pudding until well blended.
In a smaller bowl blend together pumpkin, sugar, oil, and eggs (adding one at a time). Once blended thoroughly, add in nuts and mix together.
Once mixture is blended thoroughly, add in nuts and mix together.
Then you take your bowl of wet ingredients and add them to your dry; mix thoroughly. Pour evenly into your baking pans.
Bake for approximately 1 hour or until center if not sticky.
