Now that September is finally here, I can start my fall baking. One of the first things on my list is pumpkin bread. Ahh, I can taste it now. Pumpkin bread paired with pumpkin coffee is my idea of a perfect start to the day. Absolute perfection.
Today, I’m sharing one of my go to pumpkin bread recipes with you. I made it last year for the first time and probably made it five times all together. It was easy and full of flavor. If you are a pumpkin lover like me you will surely love this bread.
what you need
pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
Tbsp. CALUMET Baking Powder
tsp. pumpkin pie spice
tsp. baking soda
cup butter, melted
can (15 oz.) pumpkin
cup chopped PLANTERS Walnuts
HEAT oven to 350ºF.
MIX flour, dry pudding mix, baking powder, spice and baking soda; set aside.
WHISK butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8×4-inch loaf pan sprayed with cooking spray; top with nuts.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Shannon Dew says
Now if the weather would just get cool enough for all these yummy things! I'm going to the store today and totally buying a can of pumpkin so I can make some muffins!
This bread is on my to bake list now! 🙂