Pumpkin spice bread is a festive and tasty treat for the fall season. There are no actual pumpkins harmed in the process of making this spice bread, and it is a great way to use up any excess pumpkin pie filling that you may have in your cupboards from last year.
* 2 8×4 inch loaf pans
* 5 eggs
* 1 1/4 cup vegetable oil
* 1 15oz can pumpkin pie filling
* 2 cups flour
* 2 cups sugar
* 2 3oz packages vanilla pudding
* 1 tsp baking soda
* 1 tsp ground cinnamon
* 1/2 tsp salt
Preheat the oven to 325 degrees. Either lightly grease your loaf pans so that the bread comes out easily or use a pan liner if you have one for that size.
In a mixing bowl, beat the eggs. Add oil, and pumpkin; beat until smooth.
Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into your waiting pans.
Bake at 325 degrees for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.