Vanilla Pudding Pumpkin Cake Bread

• Vegetarian

• Produce

  • 15 oz Pumpkin puree, pure plain

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 3/4 cup Flour
  • 1 Powdered sugar or frosting
  • 2 tsp Pumpkin pie spice
  • 1 cup Sugar

• Nuts & Seeds

  • 1/3 cup Walnuts

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 3.4 oz package Vanilla pudding, dry instant

Found on 4sonrus.com

Description

Ingredients

• 1 and 3/4 cup flour
• 1 3.4 oz package dry, instant vanilla pudding
• 1 tbsp baking powder
• 1 tsp baking soda
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 cup butter, melted
• 1 cup sugar
• 15 oz pure, plain pumpkin puree
• 2 large eggs, lightly beaten
• 1/3 cup chopped walnuts
• powdered sugar or frosting, for topping

Directions

• Butter an 8×4 inch loaf pan. In a large mixing bowl, use a fork to stir together the flour, dry pudding mix, baking powder, baking soda, pumpkin pie spice and cinnamon. In the bowl of a stand mixer, add the melted butter, sugar, pumpkin puree and eggs. Using the paddle attachment, stir everything together until the mixtures smooth. Slowly stir in the dry ingredients, a little at a time, just until everythings evenly combined. Transfer the batter into the prepared pan. Sprinkle the nuts evenly out over top of the batter. Bake at 350 degrees for 60 to 65 minutes, or until a wooden skewer or butter knife inserted into the center comes out clean. Let the pumpkin bread cool in the pan for ten minutes, away from heat. Run a butter knife around the edges to loosen the loaf from the pan. Carefully remove the bread to a wire rack to finish cooling. Add 1/4 cup of powdered sugar to a mesh strainer. Sift out over top of the cooled pumpkin bread until its evenly coated. Slice and serve! This pairs well with coffee, tea, or milk.