Please tell me that, like me, you don’t feel that pumpkin recipes should only be posted in the 2 weeks preceding Halloween and only up until Thanksgiving and then they should be put away until the next year? Because if you don’t feel the same, there is a good chance that I will cry uncontrollably and will have no choice but to rethink our relationship.

I DO use pumpkin more when Autumn first arrives but then I seem to get into the pumpkin groove and don’t stop using it until…well, I just don’t stop using it. It’s a year round thing for me. I kinda like pumpkin.

So I figured that my Pumpkin Butterscotch Scones and my
Pumpkin Cranberry Bread needed company here in the blog.

Now normally when I make pumpkin bread, I make the pumpkin cranberry one. It is my favorite quick bread; very moist and flavorful. But for the longest time, I have had a printed out recipe for pumpkin bread that was just plain pumpkin bread. Literally had this for years and have never tried it. So I figured it was time. This comes from food.com and while I don’t think it will take the place in my heart stomach filled by many slices of pumpkin cranberry bread, it was very good for a simple quick bread. It was moist and had good flavor albeit a milder one than I usually make. When I make it again, and I will, I will use more spices in it (I already doubled it so that’s saying something). I changed it a bit from the original but not much. So here you go. If you like pumpkin bread and like making things that twist up old standbys a little, try this one. I don’t think you’ll be disappointed. I made this in 9 inch loaf pans but I think 8 would be better because the loaves were a little thin for my preferences. But when you make this, if you use 8 inch pans, you will probably have to cover it with foil near the end to prevent over browning since the cook time will be longer.

Secret Ingredient Pumpkin Bread

• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 (4 serving size) package of instant gingerbread pudding mix (this is seasonal from Jello. I found it at Super Wal Mart. Also, the original called for butterscotch)
• 1 (4 serving size) package of instant cheesecake flavored pudding mix (the original called for lemon but somehow lemon & pumpkin didn’t sound right to me)
• 5 large eggs
• 1 1/2 cups sugar
• 1 1/2 cup vegetable or canola oil
• 2 cups pumpkin puree (I used canned)
• 4 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease and flour (or just use cooking spray) 2 8 or 9 inch loaf pans.
2. In a large bowl, mix together the dry ingredients (including the pudding mixes) .
3. In a medium bowl, beat the eggs well (BAD EGGS BAD EGGS! Erhmmm… sorry.)
4. Add the rest of the ingredients to the eggs and mix well.
5. Pour the egg mixture into the flour and stir until just combined.
6. Pour batter into greased pans.
7. Bake at 350 for about 70 minutes (longer if using 8 inch pans) or until wooden skewer inserted in middle comes out clean or with crumbs on it, no loose batter. Cover with foil if it starts to brown too much.
8. Let cool in pan for about 5 minutes then turn out onto a wire rack to cool completely.