 | | Directions |
- Preheat the oven to 325 degrees F. Butter two 9x5 inch loaf pans.
- Cream together butter and sugar in a large bowl.
- Blend in pumpkin puree and eggs into the creamed mixture.
- In a separate bowl, mix the flour, pudding mix, baking soda, salt, cinnamon and nutmeg.
- Slowly incorporate the dry mixture into the wet mixture. Do not over mix.
- Pour batter into the two loaf pans.
- Bake for 60-75 minutes. Before removing, make sure a toothpick comes out clean when inserted into the bread.
- Let the bread cool for 20 minutes before serving.
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Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 18
|  | | Ingredients | | - | | 1 1/2 butter, softened |
| - | | 2 cups white sugar |
| - | | 5 eggs |
| - | | 1 can pumpkin puree (16 oz. can) |
| - | | 2 cups unbleached flour |
| - | | 1 box instant vanilla pudding (large box) |
| - | | 1 teaspoon ground cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon salt |
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