For my fellow pumpkin-lovers

I had originally planned to post this delicious recipe before the Thanksgiving holiday. Suddenly, however, I became sidetracked by dinner preparations and the Black Friday ad frenzy on our dinner table. Before I knew it, Monday had rolled around and I still hadn't shared this bread recipe with you (or cleaned up our table).

Alas, due to my tardiness, you'll have to enjoy this bread for Christmas rather than Thanksgiving. I think you'll forgive me though, once you taste the most delicious pumpkin bread (ever) for yourself.

Here's what you'll need:

5 eggs

1 ¼ cups oil

1 can (15 oz) pumpkin

2 cups flour

2 cups sugar

2 packages (3 oz each) cook-and-serve vanilla pudding

1 tsp. baking soda

1 tsp. ground cinnamon

In a medium bowl, beat the eggs together.

Add the oil and pumpkin to the eggs and beat until smooth.

Combine the remaining ingredients in a separate bowl.

Once the dry ingredients are combined, add them gradually to the pumpkin mixture. Beat the mixture until smooth.

Pour the batter into greased loaf pans. This recipe will work in any loaf pan size, but baking time will need to be adjusted accordingly.

As you can see, I used two different sizes. The smaller pans take considerably less time to bake. You will know your bread is ready when a toothpick or cake tester can be cleanly removed from the center of the loaf.

*Note: If your bread starts to get brown around the edges but is not done in the middle, try covering the loaf with foil until the center has baked completely.

When possible, using a larger loaf pan is the most convenient. However, I have used small pans to make mini loaves to use as gifts! They were very cute, just a bit more time consuming.

There you have it! A delicious, moist pumpkin bread recipe. Enjoy!

A big thanks to my mother-in-law who originally shared this recipe with me!