2 1/2 cups all purpose flour
2 teaspons baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon salt
1 package instant butterscotch pudding mix (to make four servings)
1 package instant lemon pudding mix (to make four servings)
5 large eggs
1 1/2 cups sugar
1 1/2 cups canola or vegetable oil
2 cups fresh or canned pumpkin
1 tablespoon vanilla extract
Sift together flour, baking soda, salt, cinnamon, nutmeg, ginger and dry pudding mixes. Beat eggs well in separate bowl. Add oil, sugar, pumpkin and vanilla to eggs. Mix well.
Combine wet mixture with dry mixture gently by hand, pressing out any large lumps with a spoon. Mix until ingredients are moistened, do not over mix.
Pour into two loaf pans (greased and floured), and bake in a preheated oven at 350 degrees Fahrenheit for 60 to 75 minutes. Cool in pan for 10 minutes, then let cool completely on wire rack.
Makes two loaves.
