Pumpkin Bread Loaves
Over the river and through the woods, to grandmother's house we go! She'll be pleased to receive these spice flavored pumpkin breads. She'll have some to share now and later!
2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
3/4 teaspoon salt
3/4 teaspoon baking soda
1 can (15 oz.) pumpkin (not pie filling)
1 1/2 cups granulated sugar
1/3 cup vegetable oil
1 snack cup prepared vanilla pudding
3/4 cup chopped walnuts or pecans
4 Mini Loaves
Preheat oven to 325ºF. Lightly spray cavities of Excelle Elite® 4-Cavity Mini Loaf Pan with vegetable pan spray; set aside. In medium bowl, combine flour, pumpkin pie spice, salt and baking soda.
In large bowl, beat pumpkin, sugar, oil and pudding using electric mixer. Add eggs one at a time, mixing well after each addition. Add flour mixture to pumpkin mixture, mixing until just moistened. Stir in chopped walnuts. Distribute bread mixture evenly into cavities of prepared pan.
Bake 45-50 minutes or until cake tester inserted in center is clean when removed. Remove from oven; cool loaves in pan 10-15 minutes. Transfer loaves from pan to Cooling Grid; cool completely.
Cook's Tip: If desired, substitute 3/4 cup raisins or milk chocolate chips for walnuts.