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Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin or fresh mashed pumpkin
- 1/2 cup chopped hazelnuts
Preparation:
In a large mixing bowl with electric mixer, beat together the eggs, sugar, and oil until well blended; beat in vanilla.
In another bowl, combine the flour, baking powder, soda, salt, pudding mix, and spices.
Slowly beat dry ingredients into the first mixture, alternating with the pumpkin, just until blended. Stir in nuts.
Spoon into prepared pan. Bake for 55 minutes to 1 hour, or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove loaf to wire rack to cool completely.
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