At our last voiceover workshop I brought a loaf of homemade pumpkin bread to share with the class. My son Rob has loved this fragrant pumpkin bread since he was a small boy and now at age 25 he still enjoys it......so much so that he can consume an entire loaf by himself in one day.

It's moist texture and delicate cinnamon flavor makes it highly addictive. I tell my friends I make it because it makes my house smell good....which is true, but I love eating it, too and really, isn't pumpkin a vegetable anyway? So don't feel guilty eating it!

The class had no problem eating every last slice (and any remaining crumbs on the platter) and since I received several requests for the recipe, I'm happy to share it.

Robbie's Pumpkin Bread

5 eggs

1-1/4 cups of canola oil

1 can (15 ounces) solid-pack pumpkin

2 cups all-purpose flour

2 cups sugar

2 packages (3 ounces each) cook-and-serve vanilla pudding mix---NOT INSTANT!

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine the remaining ingredients; gradually beat into pumpkin mixture. Pour batter into two greased ( I use PAM) large loaf pans. I use 8 inch by 4 inch by 2 inch loaf pans. Bake at 325 degrees for 75 to 80 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

Each loaf serves 6 to 8 normal people or 1 teenage boy.

Enjoy!

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