Pumpkin Bread

2 cups all-purpose flour
1 1/2 cups sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
1 teaspoon baking soda

1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups Olive oil .
5 eggs 
2 cups canned pumpkin puree

Preheat oven to 325 degrees.

Lightly grease two 9x5 inch loaf pans.
In a large bowl, combine all the ingredients.

Stir until thoroughly blended.

Divide equally into the two pans.

Bake until golden on top and surface springs back when touched.

Alva Irish - Nine Crows - Sunela Anikoga