Ingredients:
 
5 eggs
1-1/4 cups 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
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
 
Directions:

Beat the eggs in a large bowl. Once the eggs are thoroughly beaten, add the oil and the pumpkin. Beat until smooth. Combine remaining ingredients in a separate mixing bowl. Once everything is combined, gradually beat the mixture into into pumpkin.
   
Pour the batter into five greased 5-3/4-in. x 3-in. x 2-in. loaf pans and bake at 325 degrees for 50-55 minutes, or until a toothpick inserted near the center comes out clean.
 
Remove the pans from the oven and let them cool for 10 minutes before removing the bread from the pans and placing them on wire racks to cool completely.
 
Yield: 5 mini loaves (8 slices each).

Note: The bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes.