This is a recipe I found in Taste of Home magazine submitted by a Linda Burnett.
This is a tender cake-like bread my whole family loves. I make lots of little loaves and freeze them.
5 eggs
1-1/4 cups vegetable oil
1 can (15 oz.) solid pack pumpkin
2 cups all purpose flour
2 cups sugar
2 pkg. (3 oz. ea.) cook and serve vanilla pudding mix
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt

In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture. Pour batter into five greased 5-in. x 2-1/2-in. x 2-in. loaf pans. Bake at 325 deg. for 50-55 min. or 'til a toothpick inserted near the center comes out clean. Cool on wire racks. Yield: 5 miniature loaves. Bread may also be baked in 2 greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 min.