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?~

  3. #3
    Registered User IamBlessed's Avatar
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    All purpose and self rise...Sorry.

  4. #4
    Registered User Parksfamily5's Avatar
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    I just printed this out. My family loves pumpkin. Thanks.

  5. #5
    Super Moderator Michelle's Avatar
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    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

  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?
    Leah
    Married to DH (20 yrs) and mommy to DD(14), DS(12) and DS(6)
    21-
    2-


    Debt free except mortgage

  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.
    Leah
    Married to DH (20 yrs) and mommy to DD(14), DS(12) and DS(6)
    21-
    2-


    Debt free except mortgage

  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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