Pumpkin Bread

I haven't tried this yet...but I am going to! I just couldn't keep "the moistest pumpkin bread ever" recipe under wraps any longer! (Thanks Jen!)

Pumpkin Bread

Super Moist!

Pumpkin Bread

2 cups all purpose flour

2 cups white sugar

2 (3.4 oz.) packages instant coconut cream pudding mix

1 teaspoon baking soda   

1 teaspoon salt

1 1/2 tsp. cinnamon

1 1/4 cups vegetable oil

5 eggs

2 cups canned pumpkin puree

Preheat oven to 325°.  Lightly grease two 9x5 inch loaf pans.

In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon.  Stir in the oil, eggs, and pumpkin until blended. Pour batter into prepared pans.

Bake in preheated oven for 1 hour or until a toothpick inserted into center comes out clean.  Remove from oven and let stand 10 minutes, then remove from pans and cool on paper towel or wire racks.

Enjoy!