vanilla pumpkin bread

See you later, summer.  The weather has finally gotten cooler here in Boston and I celebrated the passing of summer by baking two loaves of pumpkin bread (one for me, one for my coworkers at the office).  I'm fairly indifferent towards pumpkin as a flavoring, but it seemed like something quick I could whip up that would leave my apartment warm and smelling good.  Both of these things are true.  The pudding keeps this bread extra moist, and adds a hint of vanilla flavoring.


Vanilla Pumpkin Bread

Ingredients:

• 5 eggs 
• 1 1/4 cups vegetable oil 
• 1 can (15 oz.) pumpkin 
• 2 cups all-purpose flour 
• 2 cups sugar 
• 2 pkgs. (3 oz. each) cook-and-serve vanilla pudding mix 
• 1 tsp. baking soda 
• 1 tsp. ground cinnamon 
• 1/2 tsp. salt 

1. Preheat oven to 325 degrees. 
2. In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. 
3. Combine remaining ingredients; gradually beat into pumpkin mixture. 
4. Pour batter into 2 greased 8 x 4 x 2" loaf pans for 75-80 minutes OR 5 greased 5 x 2.5 x 2" inch loaf pans for 50-55 minutes / until a toothpick inserted near the center comes out clean.
5.  Cool for 10 minutes; remove from pans to wire racks to cool completely.