Pumpkin Bread with Vanilla Pudding

My son was looking through a bunch of my pictures from when I was a kid trying to figure out who was who.  He saw a picture of me like the one below of good ol' Will Ferrell.

He said, "Is that you, Mom?" pointing to one of the faces.

"Yep,"

Then, pointing to the other one, "Is that.... Uncle Erik?!"

I laugh and say, "Nope, that's me, too."

With a the most quizzical look on his face, he frantically said, "What?!?  Why are there two of you in that picture?!"

I think I laughed for a good five minutes.  I'm pretty sure that every kid that was born in the 80s has a picture like these.  They are completely ridiculous.  I wish I could have been a fly on the wall when they were taking these pictures.

"First, look right here.  At me.  At the camera.  Don't smile though!"

"Now, for the second shot.  Look off into the distance and picture something wonderful.  Unicorns, cotton candy, swimming in a pool of spaghetti, anything that conjures up happy, wonderful thoughts and let those thoughts show through that perfectly, cheesy smile. Perfect."  Click!

Good times.

Now, this pumpkin bread is something that one could think about to conjure up a perfect little smile.  It's tender and delicious.  I thought I had the most perfect pumpkin bread recipe, but this one takes the cake- or the bread in this matter.  No need to hunt for another recipe for pumpkin bread or to go to your local Great Harvest to buy some.  This puts it all to shame!  Now, get baking!





















Vanilla Pudding Pumpkin Bread
PHOTO and recipe source: http://chindeep.com/2015/09/03/vanilla-pudding-pumpkin-bread/

1 and 3/4 cup all purpose flour

1 (3.4 oz.) package dry, instant vanilla pudding (unprepared)

1 Tablespoon baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

1/2 cup butter, melted (or oil of your choosing)

1 cup sugar

15 oz. pure pumpkin puree

2 large eggs, lightly beaten

1/3 cup chopped walnuts or pecans (optional)
1/3 cup chocolate chips (optional)

Preheat the oven to 350.  Grease an 8x4 loaf pan.

In a large bowl, combine the first six ingredients (flour, dry vanilla pudding mix, baking powder, baking soda, pumpkin pie spice, cinnamon).  In another bowl, combine the butter (or oil), sugar, pumpkin puree, and eggs.  Whisk well.  Add the wet ingredients to the dry ingredients; whisk until just combined.  Add the chocolate chips, if using.

Pour the batter into the prepared pan.  Top with chocolate chips or nuts (if using).  A sprinkling of cinnamon sugar will turn out delicious as well.

Bake for 60-65 minutes or until a toothpick inserted in the middle comes out clean.  Cool for ten minutes in the pan.  Remove from the pan and place on a wire rack to complete cooling.