Is It Pumpkin Bread? Or Pumpkin Cake? Both!

I think everybody has a favorite pumpkin bread recipe but in case you don’t, here’s a great one for you to try.  (Yes, two recipe posts in a row but I promise I’m not turning this into a cooking blog!)

I’ve been making this recipe forever…so long that I can’t even remember where the recipe came from.  I love it because it’s not only quick, easy and tasty, but it’s versatile too.  The original recipe calls for cooking it in a Bundt pan but I’ve also made it as a sheet cake with the optional frosting recipe below.  Most of the time though, I cook it in loaf pans and leave it unfrosted, like pumpkin bread.

It’s incredibly moist right out of the oven but after a couple days in the refrigerator (if it lasts that long!), it becomes so moist it just melts in your mouth.

PUMPKIN BREAD (OR PUMPKIN CAKE)  

• 1 box yellow cake mix

• 4 eggs

• 3/4 cup sugar

• 1/2 cup vegetable oil

• 1/2 cup milk

• 1 cup canned pumpkin (not canned pumpkin pie filling)  We like a stronger pumpkin taste so I usually use more like 1 1/2 cups...almost the whole small can

• 1 large box vanilla instant pudding

• 1 1/2 teaspoons cinnamon

• 1/2 teaspoon nutmeg

Dump all ingredients into a bowl and mix well.  Pour into greased & floured pan and bake at 350 degrees.  Bundt pan takes about 1 hour, sheet cake about 25-30 minutes, loaf pans about 30-50 minutes, depending on size.  (One recipe will make at least two loaves, more if you are using smaller loaf pans).  

Frosting (Optional)

• 8 oz. package cream cheese

• 1 stick of butter or margarine

• 1 teaspoon vanilla  (I usually use more)

• 1/2 to 3/4 box powdered sugar

• 1-3 tablespoons milk if necessary to achieve desired consistency

Beat until smooth and creamy.