Butterscotch Pudding Pumpkin Bread
Ingredients:
1 box (3.4 oz) butterscotch instant pudding mix
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 cup canned pumpkin (not pumpkin pie filling)
2 large eggs
1/4 cup water
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger (optional)
1/2 cup chopped nuts or chocolate chips (optional)
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Mix Wet Ingredients:
In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat until well combined.
Add the canned pumpkin, eggs, and water. Mix until smooth and fully incorporated.
Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using).
Combine Wet and Dry Ingredients:
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