Pumpkin Bread

title Pumpkin Bread

BY JO MCCLURE

5 eggs 1 1/4 cups vegetable oil 15 ounce can solid pack pumpkin 2 cups flour 2 cups sugar Two 3 ounce boxes cook and serve vanilla pudding 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt

Beat eggs and add oil and pumpkin, mix until smooth. Combine the remaining ingredients and beat into the pumpkin mixture. Pour into 5 greased mini loaf pans and bake at 325˚ for 50-55 minutes or until they pass the toothpick test.

You may also add chocolate chips or nuts if desired. Can be frozen up to 3 months.