Freezer-Friendly White Chocolate Pumpkin Bread

Freezer-Friendly White Chocolate Pumpkin Bread

• 5 eggs
• 1 1/4 cups canola oil
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 cups sugar
• 2 packages (3 ounces each) instant vanilla pudding mix (I used 1 5.25 ounce package.)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup white chocolate chips, optional

In a large bowl, beat eggs. Add canola oil and pumpkin; beat until smooth. Combine flour, sugar, pudding mix, baking soda, cinnamon, and salt in medium-size bowl; gradually beat into pumpkin mixture.

Pour batter into two greased 8x4x2 loaf pans. Bake at 325 degrees for 75-80 minutes or until toothpick inserted in the center comes out clean.

Cool ten minutes before loosening edges with knife and removing bread to wire racks to cool. If desired, microwave white chocolate chips in a microwave-safe dish, stirring every 15 seconds until melted and smooth. Drizzle over cooled bread.

To freeze: Wrap bread in several layers of plastic wrap and place in airtight bag. Freeze for up to 6 months.

Yields: 2 loaves

{Recipe slightly adapted from Taste of Home}