PUMPKIN BREAD

• 5 large eggs

• 1 (15 oz.) can 100% pumpkin puree

• 1/2 cup canola oil

• 1/4 cup melted butter, unsalted

• 1/2 cup brown sugar, packed

• 1 tsp. vanilla extract

• 2 cups All-Purpose flour

• 1 cup white sugar

• 1 (5.1 oz.) package instant vanilla pudding mix

• 1 tsp. baking soda

• 1 tsp. cinnamon

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1/2 tsp. nutmeg

Cinnamon sugar topping (optional)

• 1 Tbsp. sugar

• 1 tsp. cinnamon

Instructions

1. Preheat oven to 325°F. Using a mixer, beat the eggs in a large bowl.

2. Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.

3. Mix the dry ingredients together in a medium bowl.

4. Gradually beat dry ingredients into the wet ingredients until incorporated.

5. Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray.

6. Pour batter into prepared pans. Sprinkle the top with a cinnamon & sugar mixture if desired.

7. Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving. Store in the refrigerator.