Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 package instant butterscotch pudding mix ( 4 serving size)
1 package instant lemon pudding mix ( 4 serving size)
5 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canola oil
2 cups fresh cooked pumpkin, mashed without any seasonings ( or use canned puree)
1 tablespoon real vanilla extract ( really that much)
Directions:
Sift together first 8 ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger, dry pudding mixes).
Beat eggs well in another bowl.
Add oil, sugar, pumpkin, and vanilla to the eggs and mix well.
Combine wet mixture with flour mixture gently by hand,pressing out any large lumps with your spoon, just until ingredients are moistened- do not overmix.
Pour into 2 loaf pans (greased& floured) and bake in a preheated oven at 350F for 1 hour to 1 hr 15 minutes (or when tests done with a toothpick).
Cool in pan 10 minutes then let cool completely on wire racks- don’t skip of your loaves will fall apart.
Servings: 16
Time preparation: 15 min.
Time total: 90 min.