2 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1 (3 1/2 oz.) pkg. butterscotch instant pudding
1 (3 1/2 oz.) pkg. lemon instant pudding
5 eggs
1 1/2 cups sugar
1 1/2 cups vegetable oil
1 (15 oz.) can pumpkin (2 cups)
3 tsp. vanilla extract
1 cup chopped walnuts (optional)

Sift first 8 ingredients together in a large bowl. In a separate bowl beat eggs; add sugar, oil, pumpkin and vanilla. Stir into dry ingredients and mix well. Stir in nuts, if desired. Pour into two greased 8 1/2 by 4 1/2 inch loaf pans.

Bake at 350°F for 1 hour or until tests done (tester should come out clean), but do not bake too brown. Cool in pan 10 minutes; carefully turn out onto cake rack to cool.

Makes 2 loaves.

Submitted by: Ryan