Looking to jazz up your Thanksgiving bread basket or Fall dessert table? Bake a batch of the BEST Vanilla Spiced Pumpkin Bread the next time you're craving a pumpkin treat.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Baked Goods, Breakfast, snacks
Cuisine: American
Servings: 5mini loaves
Calories: 472kcal
Author: Lori @ www.AReinventedMom.com
Ingredients
5eggs
1cupoil (I use sunflower oil; canola or vegetable are good, too)
Beat the eggs in a large bowl. Add oil and pumpkin, beating until smooth.
In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon and salt. Stir to combine. Gradually add to the pumpkin mixture, beating after each addition.
Divide the batter equally between the loaf pans. Place pans on a large baking sheet prior to placing in the oven.
Bake for approximately 40 minutes. Bread is done when a toothpick inserted in the center comes out clean.
Allow to cool in pans for 10 minutes, then turn onto a wire cooling rack until completely cooled.
Notes
Bread can be made in 2 larger loaf pans, adjusting for a slightly longer bake time.
To freeze: Wrap cooled loaves in a double layer of plastic wrap and place in freezer bags. I'm not sure how long they keep as we usually eat them within 2 weeks. To use, defrost in the refrigerator overnight.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Any nutritional information shared on www.AReinventedMom.com should only be used as a general guideline.Recipe slightly adapted from Taste of Home.