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Ingredients
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5 eggs
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1 (15 ounce) can pumpkin purée
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1 ¼ cups vegetable oil
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2 cups all-purpose flour
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2 cups white sugar
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2 (3 ounce) packages cook-and-serve vanilla pudding mix
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon salt
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
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Whisk eggs together in a large bowl. Add pumpkin purée and vegetable oil; whisk until smooth.
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Whisk flour, sugar, pudding mix, baking soda, cinnamon, and salt together in a separate bowl; stir into pumpkin mixture. Divide batter between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into centers comes out clean, 75 to 80 minutes.
Tips
You can use 5 miniature loaf pans instead of two 8x4-inch loaf pans to make this recipe. Bake the miniature loaves for 50 to 55 minutes.
Nutrition Facts (per serving)
376 | Calories |
19g | Fat |
49g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 376 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 3g | 16% |
Cholesterol 58mg | 19% |
Sodium 317mg | 14% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 1g | 5% |
Total Sugars 34g | |
Protein 4g | 8% |
Vitamin C 1mg | 1% |
Calcium 20mg | 2% |
Iron 1mg | 8% |
Potassium 96mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.