Preheat oven to 325º F. Grease two 8″ x 4″ loaf pans and set aside.

In a large bowl, beat eggs. Add canola oil and pumpkin; beat until smooth.

In a medium bowl, combine flour, sugar, pudding mix, baking soda, cinnamon, and salt.

Gradually beat flour mixture into pumpkin mixture.

Pour batter into prepared loaf pans.

Bake in preheated oven for 75-80 minutes, or until toothpick inserted in the center comes out clean.

Cool the loave for 10 minutes before loosening edges with a knife and removing bread to wire racks to cool completely.

If desired, microwave white chocolate chips in a microwave-safe dish, stirring every 15 seconds until melted and smooth. Drizzle over cooled bread.