Fall says pumpkins and pumpkins are terrific for baking.
October 3, 2011
As a Field Editor and brand ambassador for Taste of Home, I naturally try lots of the recipes in TofH magazines and cookbooks. This quick bread recipe is from a fabulous hardcover cookbook and will be given away in my next newsletter. To subscribe just follow the Ohio’s Amish Country link toward the bottom of this page. In the meantime, happy bread baking!
1-1/4 cups vegetable oil
1 can (15oz.) solid-pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 packages (3 oz. each) cook-and-serve vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth.
Combine remaining ingredients; gradually beat into pumpkin mixture.
Pour batter into 4 or 5 5-in. x 2-1/2 in. x 2 in. loaf pans (I fit all the batter in 4 pans).
Bake at 325°F for 50-55 minutes or until a toothpick in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes.
Recipe courtesy of Taste of Home.
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