Pumpkin Bread 

INGREDIENTS:
 

5 eggs

1 1/4 cup vegetable oil

1 can (15 ounce size) solid packed pumpkin

2 cups all-purpose flour

2 cups granulated sugar (can substitute Splenda)

2 small boxes cook and serve vanilla pudding mix

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

Directions:

In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 325 degrees for 75 to 80 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

                

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