Ingredients
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2 1/2 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1 package instant butterscotch pudding mix (4 serving size)
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5 large eggs
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1 1/2 cups granulated sugar
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1 1/2 cups canola oil
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2 cups fresh cooked pumpkin, mashed without any seasonings (or use canned puree)
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1 tablespoon real vanilla extract (really that much)
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1 package instant lemon pudding mix (4 serving size)
Instructions
- Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
- Beat eggs well in another bowl.
- Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
- Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
- Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
- Cool in pan 10 minutes then let cool completely on wire racks- don't skip of your loaves will fall apart.