Yes, it is that time of year, Fall, or as I see it, pumpkin season. So to kick off the pumpkin craze, I give you a delicious pumpkin bread recipe. It is a very simple recipe and will make your home smell absolutely delightful. I do have to put a disclaimer, it is extremely addicting and has affectionately been named ‘crack bread’ by some. So proceed with caution…
Key ingredients…I currently have a whole stack of these cans in my apartment tempting me to scour Pinterest for more pumpkin recipes!
This is what it looks like when you don’t have the cadillac of mixers, the big KitchenAid, with all the fancy gadgets.
Mini loaf pans…although can also be made in the original pound cake size pan. Mini is always more fun.
Finished product! Now it’s officially Fall.
- 5 eggs
- 1 1/4 cups oil (canola)
- 1 can of pumpkin (15oz.)
- 2 cups sugar
- 2 cups flour
- 2 small (3oz.) packages vanilla cook-n-serve jell-o pudding or large box (4.6oz.)
- 1 tsp. cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
Preheat oven to 325 degrees. Mix eggs, oil, and pumpkin. Add remaining ingredients. Spray 6 mini loaf pans with nonstick spray and fill 3/4 full with batter. Bake for 45-50 minutes.
If you are counting calories..1/4 of a mini loaf is 196 calories.
Enjoy and let me know if you try it!