This week I’m cooking with Mama Chocolate on Fun with Food Friday! Her readers send in there favorite recipes and she makes them. Each week she will have 1-2 co-hosts and this week I am delighted to be a co-host!
She gave me a recipe for pumpkin bread because I told her I had pumpkins that needed to be cooked anyway. Well, do you think that actually happened? No, of course not, because as usual, I put too much on my plate and didn’t have time. So, I used canned pumpkin. Oh well, there’s always next time.
Annnyway, the recipe is for Melt in your Mouth Pumpkin Bread. Seriously, anything with ‘melt in your mouth’ at the beginning of the title has to be yummy! We can thank Tara from The Adventures of Mommy Haha for the recipe. She originally got it off of All Recipes website and, like we all do, she changed it up a bit.
With out further ado, I will get to what you have to do to have this yumminess in your home.
Here are the major players (AKA: ingredients):
- 2 cups all-purpose flour
- 2 cups white sugar (I used 1 1/2 cups – forgot to put sugar in the picture)
- 2 (3.5 ounce) packages instant vanilla pudding mix (I substituted 1 cup vanilla yogurt)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups softened butter
- 5 eggs
- 2 cups canned pumpkin puree (notice this says 2 cups, not 2 cans)
So, what do you do with all those ingredients?? Here ya go:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans.
2. In a large bowl, combine flour, sugar, pudding mix (if you used yogurt like me, wait until the next step to add it), baking soda, salt and cinnamon.
3. In a separate bowl, stir the butter, eggs and pumpkin until just blended (this is the step you would add the yogurt if you subbed it like I did).
4. Stir the flour mixture into the egg mixture.
5. Pour batter into prepared pans.
6. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean.
As you may be able to see from these last pictures, I used a 4 loaf mini bread pan. I don’t have regular sized loaf pans, so this was my only option. I ended up baking it for 50 minutes in these pans, so if you have these size pans, too, that’s what I would recommend.
I really recommend that you NOT make this recipe though, because you will be extremely unhealthy due to how scrumptious it is. You won’t want to eat anything else!
I’m kidding of course (about the not making it part). It is realllllly good! And, it does kind of melt in your mouth, so it does live up to its’ name!
I decreased the amount of sugar from 2 cups to 1 1/2 cups (as noted in the ingredients) and it was still pretty sweet. If you want a bread that is a little less desserty, or you just want to make it healthier, you can definitely decrease it even more. I will do it will just 1 cup next time I make it.
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