Years ago my friend, Barb gave me her recipe for pumpkin bread.  I gave it to my daughter-in-law, Lindsay and it became both of their go-to signature recipe.  I liked it, too, but continued to make mom's pumpkin bread thru the years, memories ya know.

Well, their's a new kid on the block.  Our grandson Ben is visiting it this week, he says it's almost as good as moms, but neither is a good as Starbucks.

This recipe is similar to the one Barb and Lindsay use, but this new recipe has vanilla instant pudding instead of coconut,  and it has more oil, 1-1/3 cup instead of 1 cup.  It also has less cinnamon, only 1 teaspoon but I'm going to bump that to 2 tsp. the next time I make this.

Hubby loves it, because it is so moist it's almost like a custard.  My take on it, I think it's excellent, but I would add extra spices, that's the only change.  Here's the recipe, I got it from Miss Annie's Home and Kitchen.  A great place to visit, the woman has wonderful recipes, or you can follow her on Facebook.

I'm giving you the link to Barb's recipe below, and I need to find mother's as well and post it.

Here is Annie's recipe, with my modifications:

Ingredients

1 1/3 cups vegetable oil

5 eggs

1 16-ounce can pumpkin

2 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon cinnamon - I'm going to change this to 2 teaspoons

1 teaspoon nutmeg

1 teaspoon baking soda

1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding

Steps

Preheat oven to 350 degrees.

Mix oil, eggs and pumpkin in mixing bowl and beat well.

Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to pumpkin mixture and mix until well blended.

Stir in pudding mix with mixer until well blended.

Pour into greased loaf pans.

Makes 2 loaves, use 8x4"size loaf pans, 9x4 makes loaves that are too flat,   Bake for 55 minutes or 1 hour until toothpick comes out clean