Pumpkin Pudding Bread
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  1. #1
    Registered User IamBlessed's Avatar
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    Default Pumpkin Pudding Bread

    Pumpkin Pudding Bread


    Recipe Description
    This bread usually gets made for gifts at Christmas. My family likes it as a dessert or breakfast when the weather turns chilly or damp.
    Preparation Steps:
    Preheat 325*F oven.
    Grease and flour 2 8x4x2 loaf pans, or equivalent.
    Level of Difficulty:
    Easy
    Time Needed:
    Prep: 10 minutes Bake: 75-80 minutes +
    Ingredients:
    5 eggs
    1 1/4 cups vegetable oil
    1 (15 oz) can solid packed pumpkin
    2 cups A/P flour*
    1 tsp. baking soda*
    1/2 tsp salt*
    (I have used S/R flour)
    2 cups granulated sugar
    2 small boxes regular vanilla pudding (sugar free okay)
    1 tsp. ground cinnamon
    Serves:
    2 loaves
    Directions:
    1. Beat eggs. Add oil and pumpkin; beat until smooth.
    2. Combine remaining ingredients; gradually beat into pumpkin mixture, mixing well.
    3. Pour batter into 2 8x4x2 loaf pans or equivalent.
    4. Bake for 75-80 minutes or until straw inserted near the center comes out clean. (Be sure and check! I forget and then end up with not quite done bread.)
    5. Cool in pans for 10 minutes before removing to cool completely.

  2. #2
    Moderator nuisance26's Avatar
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    Default

    ~Sounds great but what's A/P and S/R flour?~
    ~Constance ~DH ~DS 11~DD 9 ~DD 3

  3. #3
    Registered User IamBlessed's Avatar
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    Default

    All purpose and self rise...Sorry.

  4. #4
    Registered User Parksfamily5's Avatar
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    Default

    I just printed this out. My family loves pumpkin. Thanks.

  5. #5
    Super Moderator Michelle's Avatar
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    Default

    This sounds really good. I bet my family would love it

    One question: what do you mean by "regular" pudding...is that instant or cook & serve? I have 3 different vanilla pudding boxes here, and they are all different sizes, so I want to make sure I'm using the right one for the recipe:

    Instant vanilla pudding mix is 3.4 oz
    Instant sugar free (instant) pudding mix is 0.9 oz
    and
    Cook & Serve is 3 oz

    TIA for your help
    *~*Michelle*~*

    "You can't have your best health without exercise. It's just not possible" ~ Leslie Sansone, WATP


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  6. #6
    Registered User IamBlessed's Avatar
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    Instant pudding is what I use; whichever is the 4 serving size. I've always used the sugar free also. Hope this helps.

  7. #7
    Registered User mamamia's Avatar
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    WHAT A great way this will be for me to use up some of my sockpile of 15oz canned pumpkin! I Think I'll make 4 loaves, 2 for home and 2 for next week's "goodie night" for our study group.

    Thanks a million!

    Theresa

  8. #8
    Registered User foxxyroxie's Avatar
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    I have 3 cans of pumpkin in my pantry cupboard right now. I hear it calling my name..... it's saying "make me into pumpkin bread !!"

  9. #9
    Registered User Iansmommy's Avatar
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    Does anyone else not see any measurements? I have this problem with all of the recipes in the FV Community Cookbook. I don't see how many eggs or how much pumpkin to use in this recipe. Am I missing something?

  10. #10
    Registered User IamBlessed's Avatar
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    5 eggs, 1 (15 oz) can pumpkin...could you see the rest? Let me list them just to be sure...:

    5 eggs
    1 1/4 cups vegetable oil
    1 (15 oz) can solid packed pumpkin
    2 cups A/P flour*
    1 tsp. baking soda*
    1/2 tsp salt*
    (I have used S/R flour)
    2 cups granulated sugar
    2 small boxes regular vanilla pudding (sugar free okay)
    1 tsp. ground cinnamon

    It's showing up on mine. Hope this helps.

  11. #11
    Registered User Iansmommy's Avatar
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    Thanks Iamblessed!

    There are no measurements on any of the recipes on the FV Cookbook. Wierd.

    This is all I see....


    Quote Originally Posted by IamBlessed View Post
    1. Beat eggs. Add oil and pumpkin; beat until smooth.
    2. Combine remaining ingredients; gradually beat into pumpkin mixture, mixing well.
    3. Pour batter into 2 8x4x2 loaf pans or equivalent.
    4. Bake for 75-80 minutes or until straw inserted near the center comes out clean. (Be sure and check! I forget and then end up with not quite done bread.)
    5. Cool in pans for 10 minutes before removing to cool completely.

  12. #12
    Registered User IamBlessed's Avatar
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    No prob, Iansmommy. Any time that you cannot get the measurements or anything, just holler. If I can read it on my computer...and I generally can. I'll cut and paste it in a post for you. Or, you can pm me.
    Last edited by IamBlessed; 07-28-2008 at 10:32 PM.

  13. #13
    Registered User suzysaver's Avatar
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    IamBlessed? Do you think this recipe would work for muffins?
    This sound wonderful Thanks for the recipe.

  14. #14
    Registered User IamBlessed's Avatar
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    It might work for muffins, but I'm not real sure. The mixture is fluid, but not too much so. It would be worth a shot. I just never tried that before. Strange that I didn't, though; I like to bake muffins for the gks.

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