Ingredients
The following ingredients have 20 Servings
- 15 oz can pumpkin
- 6 eggs (lightly beaten)
- 2/3 cup cinnamon applesauce (or you can use regular applesauce and add 1 tsp cinnamon to the batter)
- 1/2 cup oil
- 2 cups flour
- 1 1/2 cups sugar
- 1 sm. box (3 oz cook and serve vanilla pudding)
- 1 sm. box (3 oz cook and serve butterscotch pudding)
- 1 Tbsp. pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 4 ounces cream cheese (softened)
- 1/2 cup powdered sugar
- 3 Tbsp milk (plus more if needed for desired consistency)
Instruction
- In a large bowl whisk together the pumpkin, eggs, applesauce and oil.
- In another large bowl, mix together all of the other ingredients. Stir the pumpkin mixture into the flour mixture just until combined.
- Pour the mixture into greased loaf pans. You can either make two large loaves or five 5.75X3 inch pans. I actually made one large loaf and two smaller ones and it worked out great. Bake at 350 for 55-60 minutes (larger pans) or 40-45 minutes (smaller pans), or until a toothpick inserted in the center comes out clean.
- Place the pans on a wire rack for about 10 minutes before removing the loaves from pans. Cool completely on wire racks and then drizzle with the Cream Cheese Glaze if desired.
- To make the Cream Cheese Glaze, beat cream cheese with an electric mixer for 1-2 minutes and then add powdered sugar. Mix well for about a minute and then add the milk, mixing on low speed until smooth. If you need to thin the glaze a bit in order to drizzle it, add a little more milk and mix until you have the perfect consistency. I just drizzled mine with a spoon but you could put it in a squeeze bottle too. Enjoy!
