FALL is in the air and It’s my favorite time of the year! With Fall, comes change; the leaves change, our clothes change, our decorations change, even our foods change. From thick hearty stews to delicate lace cookies. But one thing for sure is in common with the flavors of Fall, PUMPKIN! Pumpkin EVERYTHING! And with that, first thing on the list to make is, My Pumpkin Bread…..
1 1/2 – 2 cups sugar, depending on your level of sweetness
1 cup Vegetable oil
1 (15 oz. can) 100% PURE Pumpkin
3/4 cup Water
2 tsp. Vanilla extract
3 cups Flour
1 (3.4 oz.) box INSTANT Vanilla or French Vanilla Pudding
2 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Cinnamon
1/2 tsp. ground Nutmeg
1/2 tsp. ground Allspice
1/2 tsp. ground Cloves
1/2 – 3/4 cup mini Chocolate chips, Raisins, Walnuts, or Butterscotch chips, optional
Preheat the oven to 350 degrees. Lightly grease 2 loaf pans.
In a large mixing bowl, cream the sugar and oil together…..
Add the eggs, one at a time; beating well after each addition…..
Add the pumpkin, water, and vanilla extract…..
Blend well to combine……
Add the flour, cinnamon, cloves, nutmeg, allspice, and pudding mix…..
Mix just until incorporated and combined well…..
If you’re wanting to add nuts, mini chocolate chips, or even raisins; this is the step to add it.
I added Butterscotch chips.
Pour batter evenly into 2 lightly greased loaf pans. Bake in a 350 degree oven for about 1 hour . Depending on your oven, start checking the cakes at around 55 minutes baking time. I had to bake mine for 1 hour and 15 minutes.
Remove from the oven and cool slightly before removing from the pan. Once you remove the breads from the pan,
make sure to cool them COMPLETELY before slicing them. They are so moist that when you attempt to cut them while they’re warm,
you may end up with a bunch of crumbs. Store any leftovers in ziploc bags so that they stay fresh…..