Melt In Your Mouth Pumpkin Bread
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This recipe was submitted by Corwynn Darkholme INGREDIENTS 2 cups all-purpose flour 2 cups granulated sugar 2 (3.5-ounce) packages instant coconut cream pudding mix 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1-1/4 cups vegetable oil 5 large eggs 2 cups canned pumpkin purée Preheat oven to 325 degrees. Lightly grease two 9 x 5-inch loaf pans. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt, and cinnamon. Stir in the oil, eggs, and pumpkin just until blended. Stir the flour mixture into the egg mixture. Pour batter into prepared pans. Bake in preheated oven for 1 hour, or until toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.