Rochelle Stidham

E-T Publisher

Fall is in the air and we are all thinking of homemade pies, breads and goodies. Enjoy this recipe from a family friend. It may not be quick preparation, but something this good is worth the wait. Bon appetite!

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Joy’s Pumpkin Bread


5 eggs

1 1/4 cup vegetable oil

1 (15 oz) can pumpkin

2 cups sugar

2 cups flour

1 pkg. Instant vanilla pudding (smaller box)

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 tsp. vanilla


In bowl, beat eggs. Add oil, sugar and pumpkin until smooth. Combine remaining ingredients, add gradually to pumpkin mixture. Bake at 325 degrees.

Pour batter into loaf pans 5 mini/small - bake 50-55 minutes

3 medium size loaf pans - 70 minutes