Thursday, September 13, 2012

Pumpkin Bread

One of my favorite cooking magazines is Food & Family from Kraft.  I can always find good recipes in them and most of the recipes are super simple to make.  I was elated when the most recent one arrived in my mailbox a few weeks ago and immediately went through it.  There were over 10 recipes I couldn't wait to try.  Of course, the first one on my list was this pumpkin bread. I've never made pumpkin bread with pudding mix before so I was excited to try something new, especially a new pumpkin recipe.  The bread turned out delicious.  It was perfectly moist and the nuts on top added the perfect crunch.  Enjoy!


cups  flour
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
Tbsp.  CALUMET Baking Powder
tsp.  pumpkin pie spice
tsp.  baking soda
cup  butter, melted
cup  sugar
can  (15 oz.) pumpkin
cup  chopped PLANTERS Walnuts

HEAT oven to 350ºF.
MIX flour, dry pudding mix, baking powder, spice and baking soda; set aside.
WHISK butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
BAKE 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely

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