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Pumpkin Loaf Bread

Pumpkin Loaf Bread

1 Hr(s) 20 Min(s)
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1 serving
Original recipe yields 1 serving
2 cups all purpose / plain flour
2 cups granulated sugar
2 pkg (3.5 oz. each) coconut instant pudding mix
1 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 1/4 cups canola oil
5 large eggs
2 cups canned pumpkin
1 1/2 cups finely chopped pecans, reserve 1/4 cup
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Let's Make It
Preheat oven to 325 degrees F. Lightly grease 2 9x5-inch loaf pans. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Blend well with a whisk or fork. Stir in the oil, eggs and pumpkin until just blended. Stir the flour mixture into the egg mixture and blend with a whisk. Add pecans and blend well.
Pour batter into the greased loaf pans. Sprinkle the remaining 1/4 cup pecans on top of each pan of batter.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes. Remove from pans and cool on wire racks. Wrap in wax paper and foil for storage.
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