Breakfast Quick Bread Recipe
Think of this as pumpkin pie in sweet bread form. You'll love it!
Ingredients
2 cups all-purpose flour
2 cups white sugar
2 (3 ounce) packages coconut flavored instant pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1-1/4 cups vegetable oil
5 eggs
2 cups canned pumpkin puree
Preheat oven to 325 degrees. Lightly grease two 9x5 inch loaf pans.
In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended.
Stir the flour mixture into the egg mixture. Pour batter into prepared pans.
Bake in preheated oven for 1 hour, or until a 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.
Recipe makes two 9 x 5-inch loaves.
This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day.
Ingredients:
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
1/2 cup water
Directions:
Preheat oven to 350 degrees. Grease two 9 x 5 inch loaf pans.
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a large bowl, beat together sugar, oil, eggs, pumpkin, and the water until well blended. Mix in flour mixture until just moistened. Divide batter into prepared pans.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Recipe makes two 9 x 5-inch loaves.
