Pumpkin Bread Recipe

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.

Enjoy!!

You will need:

• 5 eggs

• 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.

Happy Baking!!