Pumpkin Bread Loaves
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.
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