We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
75 minutes
90 minutes
- 5 eggs
- 1.25 cups vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 (3 ounce) packages cook-and-serve vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Preheat your oven to a toasty 325 degrees F (165 degrees C) and generously grease 2 8x4-inch loaf pans.
- In a large bowl, whisk together eggs, vegetable oil, and pumpkin purée until smooth.
- In a separate bowl, combine flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt. Stir this mixture into the pumpkin mixture. Pour the batter into the 2 prepared loaf pans.
- Bake in the preheated oven for 75-80 minutes, or until a toothpick inserted in the center of each loaf comes out clean.
Similar Recipes
- 80min
Gooey Pumpkin Banana Bread
Easy banana and pumpkin bread, gooey and delicious, ideal for snacking or packing in lunchboxes.
- 1hr10min
One-Pan Pumpkin Bread
Delicious pumpkin bread with Bisquick®, raisins, and easy one-pan preparation.
- 90min
Winter salad with pumpkin falafel
Try delicious pumpkin falafel salad with creamy feta dressing for a filling and nutritious lunch option.
- 15min
Tuna melt with green goddess peas
Elevate the classic tuna melt with a cheesy twist and delicious herby peas.
- 175min
Pea & ham soup
Pea and ham soup is like the cozy Ugg Boot of soups - not the prettiest, but so comforting. Onion, carrot, and celery create a fragrant base, with split peas and ham hock for flavor. Simmer for over 2 hours for a creamy texture and delicious taste, perfect for any season. Bonus: try the slow cooker version for an easy, ready-made meal. Discover more winter soup recipes without pumpkin!