Tanners, I have the best pumpkin bread recipe for you all to try and enjoy.
In my own humble opinion, there is nothing better on a cold and rainy fall day than to stay inside and bake a nice fall treat to share with friends, family, or just yourself.
This recipe takes about an hour and fifteen minutes total. It requires a 20-minute prep time and bakes for 50 to 55 minutes.
This yields about 5 small loaves.
You will need:
1 ¼ cups of vegetable oil
1 15oz can of solid-pack pumpkin
2 cups of all purpose flour
2 cups of sugar
2 3oz packages of vanilla pudding mix
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
½ teaspoon of salt
Chocolate Chips (optional)
Step 1: Preheat your oven to 325℉.
Step 2: In a large mixing bowl, beat all five eggs together until combined.
Step 3: Add your vegetable oil and canned pumpkin and beat until smooth.
Step 4: Combine flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a bowl.
Step 5: Gradually beat the flour mixture into the pumpkin mixture.
*Note: if you want to add a little extra pizzazz, sprinkle a couple handfuls of chocolate chips into the batter and fold them in.
Step 6: Pour the batter into 5 greased small loaf pans. Personally, if you buy single-use mini loaf tins I suggest putting them on a cookie sheet just for added safety. Bake at 325℉ for 50 to 55 minutes. Because of the amount of oil, a toothpick might not come out completely clean. Trust the time and the mini loaves and you’ll be good to go! Leave the loaves on a wire rack to cool.