Three ingredient Pumpkin Bread

[Yvonne (Vonnie) Mostat, RN]

Level:  Easy

Total baking time   1 hour 10 minutes

Yields 8 servings

I will freely admit that to this recipe I often add chopped (small) dates or light raisins - about 1/2 a cup

Pre-heat oven to 350 degrees F.  Line a 9 by 5 by 3 inch loaf pan.  I use parchment paper on the bottom, leaving a 2" overhang on the 2 longer sides, (or you can spray the bottom of your pan with a non-stick  cooking spray and see how easy it is to come out clean.

Whisk together the pumpkin pie filling, (1 Cup)  Add the eggs in a large bowl and beat until smooth. Whisk in the spice cake mix (gluten-free - one 15 - 15 ounce box of spice cake mix) just until combined and no lumps remain. Ensure you have bought the pumpkin pie filling and not just the canned pumpkin.

Transfer to the prepared loaf pan, smoothing out the top with a small offset spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean. (about 45 minutes)

Transfer the pan to a wire tack to cool slightly (abut 10 minutes) Use the parchment overhang to lift the pumpkin bread out of the pan and onto the wire rack to cool completely.  This way you do not break up your Bread or split it in the middle. If you do use a nonstick spray then use a paring knife or a small offset spatula around the edge of the loaf pan before removing the pumpkin bread to cool.

This recipe I down-loaded from"The Food Network" ages ago, and it has worked well

 

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[Scott Adams]

Thank you for this recipe!