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Pumpkin Pudding Bread
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5 eggs
1-1/4 cups vegetable oil
1 (15 ounce) can solid packed pumpkin
2 cups all-purpose flour
2 cups granulated sugar
2 small boxes regular vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth.
Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 325 degrees F for 75 to 80 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pans 10 minutes before removing to wire racks to cool completely.
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