Sunday, October 17, 2010

Pumpkin Pudding Bread {or Muffins}

 This pumpkin recipe is delicious. Another recipe from another sister-in-law-- they all have the best recipes!  These can be made into bread or muffins. I made these back in August and getting around to sharing them with you.  (sorry but that is the way it goes sometimes...)
I have another recipe for my favorite pumpkin bread I'll share later, but this one comes in second. And is it just where I live, or has everyone been having a hard time finding canned pumpkin in the store?? I have been searching all year, and then learned there was a pumpkin shortage, well now that is is available again, I'm stocking up! I love everything pumpkin :)

Pumpkin Pudding Bread/Muffins

5 eggs
1 1/4 cups canola, vegetable oil (or applesauce for lowfat version) ** I do 1/2 applesauce and 1/2 oil
1 can (15 oz) canned solid pack pumpkin
2 cups all-purpose flour
2 cups sugar
2 packages (small size) cook-n-serve vanilla or butterscotch pudding mix
**this is the mix, not the made pudding. I prefer the butterscotch, but the recipe calls for vanilla. Do not use instant pudding! Make sure it is cook-n-serve.
1 tsp. baking soda
1 tsp. ground cinnamon (**I add a little more)
1/2 tsp. salt

In a large bowl, beat the eggs. Add the oil (or applesauce) and pumpkin, beating until smooth. Combine the other ingredients, and beat into pumpkin mixture gradually.
Pour in greased loaf or muffin tins.  Make sure you leave room for it to rise. For bread, bake at 325 for 50-55 minutes, or until toothpick comes out clean. For muffins, bake at 325 for 20-25 minutes. Each oven varies, so check often - to make sure you do not over or under bake.
Cool for 10 minutes before removing from pans. Allow to cool completely. (although I usually can't wait for that!) ☺
Want to make this into a sweeter treat? Add some cream cheese frosting! YUM-O!

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TrishAnderson said...

I just made it for FHE treat (in the oven baking). I will have to see how it turns out. I realized after I was going that my can of pumpkin that I Had was 30oz not 15 so without thinking I decided to double the recipe - except for the fact that I had only purchased 2 cook-n-serve's at the store. I only had 1 other instant vanilla pudding as well. So, I improvised and did 2 cook-n-serve, 1 instant and then 1/4 c of non-fat dry milk mix. Fingers crossed!!!

TrishAnderson said...

Update on how it worked:

It actually turned out VERY good. I did have to cook it about 20 minutes longer than the recipe called for, but it still turned out extremely moist and delicious. I made a single batch of cream cheese frosting and divided it amongst the four loaves. It added just enough of that yummy goodness to make my kids go crazy for it. I also did the half applesauce (homemade, natural – no sugar added) and half oil. Then with the milk powder instead of another thing of pudding I would like to think it is even more healthy. Not really sure, but I will convince myself so I don’t feel guilty eating that second piece. =).