MAMA'S PUMPKIN BREAD

INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 cups vegetable oil
5 eggs
2 cups canned pumpkin puree

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans.
1. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt, and spices.
2. Stir the oil, eggs and pumpkin.
3. Stir the flour mixture into the pumpkin mixture until just blended.
Pour batter into prepared pans.
Bake in preheated oven for 1 hour 20 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.

Try 1/2 cup chopped dates or 1/2 chopped Pecans or both

The History of Pumpkins

Pumpkins are believed to have originated in Central America. Seeds from related plants have been found in Mexico, dating back over 7000 years to 5500 B.C.
Native American Indians used pumpkin as a staple in their diets centuries before the pilgrims landed. When white settlers arrived, they saw the pumpkins grown by the Indians. Pumpkin soon became a staple in their diets, too. They also brought seeds back to Europe, where they quickly became popular. Just like today, early settlers used pumpkins in a wide variety of recipes, from desserts to stews and soups. In addition to cooking with pumpkins, they also dried the shells and cut strips to weave into mats.
This week I will share some of my Pumpkin recipes try them you will enjoy.