Pumpkin Pudding Bread

5 eggs

2 packages (3 oz. each) Instant vanilla pudding mix

1-1/4 cups vegetable oil

1 teaspoon baking soda

1 can (15 oz.) pumpkin

1 teaspoon ground cinnamon

2 cups all-purpose flour

1/2 teaspoon salt

2 cups sugar

In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.

Pour batter into five greased 5-in. x 2-1/2-in. x 2-in. loaf pans. Bake at 325 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 5 miniature loaves.

Also bread may be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75 to 80 minutes.