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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!



Ingredients:

1-3/4
cups  flour
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
Tbsp.  CALUMET Baking Powder
2
tsp.  pumpkin pie spice
1
tsp.  baking soda
1/2
cup  butter, melted
1
cup  sugar
1
can  (15 oz.) pumpkin
2
 eggs
1/3
cup  chopped PLANTERS Walnuts

Directions:
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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