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| PUMPKIN BREAD | |
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2 1/2 c. plain flour 2 tsp. baking soda 3/4 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ginger 1 sm. box lemon instant pudding 1 sm. box butterscotch instant pudding 5 eggs 1 1/2 c. sugar 1 1/2 c. oil 1 lb. can pumpkin 3 tsp. vanilla 1 c. chopped pecans Mix dry ingredients (except sugar). Beat eggs, sugar, pumpkin and vanilla. Mix all together. Add nuts last. Makes 3 loaf pans. Bake at 325 degrees for 1 hour. | |
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recipe reviews #174191
Renee Plyler (South Carolina) says:
This is the BEST pumpkin bread recipe I have ever tried. It is so moist and the flavors are great together. I did change a few things, though. I put 2 tsp. of cinnamon instead of 1. And I didn't have nutmeg and ginger so I used allspice and cloves in place of these. It turned out great. I highly recommend this recipe.
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