Melt In Your Mouth Pumpkin Bread
October 09, 2019
"Others have used vanilla pudding and butterscotch use the cooked vsriety of pudding also i have added a little more spice and some added leavening as per reviews at other places the general consensus though, is this recipe is wicked good ,and some people have used 3 smaller bread pans so there is that for less cooking time."
- Serving Size: 1 (346.1 g)
- Calories 914.2
- Total Fat - 57.3 g
- Saturated Fat - 16.9 g
- Cholesterol - 565 mg
- Sodium - 694.4 mg
- Total Carbohydrate - 80.4 g
- Dietary Fiber - 5.9 g
- Sugars - 53.7 g
- Protein - 24.4 g
- Calcium - 135.7 mg
- Iron - 5.1 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.3 mg
Heat oven to 325 degrees F.
Grease and flour two 9 x 5-inch loaf pans.
In a large bowl
Combine flour, sugar, pudding mixes, baking soda, baking powder,pumpkin spice, salt and cinnamon.
Stir in the oil, eggs and pumpkin until just blended.
Stir the flour mixture into the egg mixture.
Pour batter into prepared pans.
Bake for 1 hour or until a wooden pick inserted into center of the loaf comes out clean.( most reviews say they hade to bake 20 minutes longer ,so be aware)
Remove from oven and let stand 15 minutes
Then remove from pans and let cool on wire rack.
Tips & Variations
- Bread pans