Perfect Pumpkin Bread Recipe
This pumpkin bread is moist, decadent and has a beautiful holiday flavor. It is perfect as a dessert, at a brunch or warmed up as a comforting afternoon snack.
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1 1/2 butter, softened
2 cups white sugar
1 can pumpkin puree (16 oz. can)
2 cups unbleached flour
1 box instant vanilla pudding (large box)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
Preheat the oven to 325 degrees F. Butter two 9x5 inch loaf pans.
Cream together butter and sugar in a large bowl.
Blend in pumpkin puree and eggs into the creamed mixture.
In a separate bowl, mix the flour, pudding mix, baking soda, salt, cinnamon and nutmeg.
Slowly incorporate the dry mixture into the wet mixture. Do not over mix.
Pour batter into the two loaf pans.
Bake for 60-75 minutes. Before removing, make sure a toothpick comes out clean when inserted into the bread.
Let the bread cool for 20 minutes before serving.
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"I baked 6 mini loaves. A couple of them didn't even make it through the 20 minutes of "rest" time! These were SO moist and delicious."
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