Delicious Pumpkin Mini Bread (5 mini loaves)

TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling YIELD: 5 miniature loaves.

Ingredients

• 5 large eggs
• 1-1/4 cups canola oil
• 1 can (15 ounces) solid-pack pumpkin
• 2 cups all-purpose flour
• 2 cups sugar
• 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Directions

• 1. In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.
• 2. Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.

ORIGINAL recipe: Taste of Home