So, you know how pumpkin bread is all heavy and pumpkiny? And how you are always like, “I wish this was covered in cream cheese icing?”
Just me?
No, wait, I see you — ALL THE WAY IN THE BACK!
No worries, I got you.
My sister makes this pumpkin bread…this amazing pumpkin bread. And it doesn’t even need icing, but she says you can add it if you really wanna (personally, I’d save it for every other loaf you will ever have to suffer through). This bread is so moist and amazing and yummy I can’t even describe it ya’ll. I can’t EVEN.
You just have to MAKE IT!
So here it is:
Rhonda’s “You Won’t Need Frosting” Pumpkin Bread
2 cups flour
2 3.4oz packages Coconut Cream Instant Pudding Mix
1 TB (yes, TABLEspoon) cinnamon (just trust me)
1 ts salt
1 ts baking soda
Mix together the above and set aside.
1 ¼ cups oil (canola or vegetable)
2 cups pumpkin (or 1 15 oz can)
2 cups sugar
5 eggs
Mix the above together however you like (it is thin enough to just use a spoon but I pulled out the stand mixer because I love it so much). Gradually add flour mix and mix until blended.
Bake at 325 for 1 hour.
Makes 2-3 loaves depending on the size of your pan.
OR (and this is directly from her) you can pour it in a cake pan and serve it with cream cheese icing! (I love my sister, we really are two peas in a pod…now I’m off to make some cream cheese icing…who am I kidding, I’ve already got a bowl in the fridge.)
ENJOY! (from both sissy and I)
