This pumpkin bread is the perfect fall treat! It’s another family recipe that we’ve been passing around for quite a while, and ’tis the season for it to make its internet debut. It’s perfect for making multiple miniature loaves to share, or a couple large loaves. Specifically, the yield says, “makes one large loaf and 3 small”, in my sister’s handwriting. Celebrate “spooky season”, fall, another season of quarantine, etc. with this delicious recipe. Share with friends, family, or whoever’s made it into your bubble.
Griffin Family Pumpkin Bread
Somebody in my family came up with it, and my sister wrote it down… pretty sure that's how it went. Regardless, it's awesome and you should make it.1
Ingredients
- 5 eggs
- 1¼ c vegetable oil
- 15 oz can solid, plain pumpkin
- 2 c all purpose flour, unsifted
- 2 c sugar
- (2)3 oz packets of cook and serve vanilla pudding (not instant)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Instructions
- Preheat oven to 325º
- Beat eggs, add oil and pumpkin mixture. Continue to beat until smooth, with hand mixer, standing mixer, or by hand.
- In a separate bowl, combine dry ingredients. Mix evenly, and gradually add dry ingredients to the pumpkin mixture until fully combined.
- Pour the mixture into greased pans, and bake for 50-55 minutes. Insert a toothpick or knife into the center, at around the 40 minute mark. Continue checking intermittently, until toothpick comes out clean.
- Let cool, and enjoy!