| | Directions | | Sift first 8 ingredients together in large bowl. Beat eggs; add sugar, oil, pumpkin, and vanilla. Stir into dry ingredients and mix well. Stir in nuts, if desired. Pour into 2 greased 8 1/2x4 1/2 in. loaf pans. Bake at 350 F for one hour or until tests done (tester should come out clean), but do not bake too brown. Cool in pan 10 minutes; carefully turn out onto cake rack to cool. |
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| Ingredients | | - |  | 2 1/2 cups flour |
| - | | 2 teaspoons soda |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon cinnamon |
| - | | 1/2 teaspoon nutmeg |
| - | | 1/4 teaspoon ginger |
| - | | 1 package butterscotch instant pudding (3 1/2 ounce pkg) |
| - | | 1 package lemon instant pudding (3 1/2 ounce pkg) |
| - | | 5 eggs |
| - | | 1 1/2 cups sugar |
| - | | 1 1/2 cups cooking oil |
| - | | 1 can pumpkin (2 cups) (1 lb can) |
| - | | 3 teaspoons vanilla |
| - | | 1 cup chopped pecans, optional |
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