Delicious Pumpkin Bread Recipe
- 5 large eggs
- 1-1/4 cups canola oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups all-purpose flour
- 2 cups sugar
- 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1. In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.
Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Freeze option: Securely wrap and freeze cooled loaves in plastic wrap and foil. To use, thaw at room temperature. Yield: 5 mini loaves (8 slices each).
Editor's Note: Bread may also be baked in two greased 8-in. x 4-in. x 2-in. loaf pans for 75-80 minutes.
1 slice: 150 calories, 8g fat (1g saturated fat), 27mg cholesterol, 96mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.
Reviews for Delicious Pumpkin Bread
"for those of you wondering about the pudding, the ingredients state COOK AND SERVE PUDDING. :)"
"The family enjoys this pumpkin bread. Delicious. I hope someone can tell me what I'm doing wrong. Part of the bottom sticks to the pan. I grease the pan entirely. Should I dust it with flour as well?"
"I am sorry to have to write this but I agree with another reviewer (darcydo) on this one. Didn't smell good or taste good. My husband thought it was okay but definitely didn't care for me to make again. Glad so many others on this site enjoyed it though."
"LOVED this pumpkin bread!! It was so easy! Instead of 1 tsp of cinnamon I used 2 teaspoons of cinnamon and 1 teaspoon of pumpkin pie spice. I also added 1 teaspoon of vanilla and 1 1/2 cups of mini chocolate chips. I mixed all the dry ingredients in one bowl and once my eggs, pumpkin, & oil were mixed well, I gradually added the dry ingredients - once incorporated, I folded in the mini choc chips. I did use the vanilla cook and serve pudding and everything else in the ingredient list. It filled 3 of the 8x4 foil loaf pans. I baked them all at 325 on an airbake cookie sheet (I was afraid the bottoms would burn if I didn't use a cookie sheet.) It took 65 minutes. I'm definitely making this recipe again - oh my it was sooo good!!"
"Hi Wendy,We prefer you stick to the recipe as written for the best results.Sue StetzelTaste of Home Magazine"
"I have a question: I've read all the reviews and noticed that some say cook-and -serve pudding (as does the actual recipe) and others say instant pudding. Could someone clarify which pudding is best? Thank you!"
"What a wonderful pumpkin bread recipe. I've made it twice now and didn't change a thing except the second time I made it, I used one package of butterscotch cook and serve pudding and one package of vanilla cook and serve pudding. Both versions are absolutely delicious and so moist! I do, however, get only two loaves from this recipe, but they are full-size loaves, not mini-sized. As mentioned, it does freeze very well."
"I've made this recipe twice now, and the only adjustment I've made is to add three teaspoons of ground cinnamon instead of one teaspoon. I love how quickly it comes together."
"Absolutely delicious, gave as treats to friends and had nothing but rave reviews. Delicious thanks for recipe"
"easy and tastes excellent."
"I have made this many times because it is the best.I got it from one of my many Taste of Home books."
"So good! I doubled the cinnamon, but might try pumpkin pie spice next time."
"Absolutely delicious! I make 2 batches every autumn for my family and coworkers. Once in a while I'll add a half of mashed banana for a extra pop of flavor."
"I make this all the time now. Everyone that I give it to loves it as well!"
"I have this recipe almost memorized. Whenever I make it for a brunch or occasion I have to bake 2. My family wants to have theirs and I never bring home leftovers. Very simple, moist, and delicious. I love it."
"Very moist and delicious. I added pecans and my husband loved it"
"Made the delicious loaf. Very moist. Will make it again in a few weeks for our Church Christmas Bazaar."
"Best pumpkin bread ever!!! Yes you do use cook and serve pudding!"
"Although it sounds delish I haven't made it but have a question. Is the pudding cook-and-serve correct. Recipes usually use instant pudding. Thank you for your response."
"I've been making this since it was first published in the magazine. We absolutely love this pumpkin bread!"
"5 love it! Been making this recipe for many years and have not found any better recipes for pumpkin bread!"
"Delicious....everyone liked it. 5 mini loaves go pretty fast."
"This is indeed a delicious pumpkin bread! Great with whole wheat flour.~ Theresa"
"Delicious! Great with whole wheat flour.~ Theresa"
"i have been making this since it was first published by Taste of Home. i have tried others but none can compare to this one. when i make this i never have enough ! this is perfection!!!"
"Great bread....I have been making this for ten years!"
"Absolutely moist! My moms bible study group raved about them"
"I transformed some of the ingredients for the pumpkin bread. 1/2 white & 1/2 whole wheat flour, splenda & sugar blend mix and fat free instant vanilla pudding. The bread turned out great! I have renamed the recipe to: healthy & Delicious Pumpkin bread. Also, I added 1/2 tsp of pumpkin spice to up the flavor. This is a keeper."
"Has anyone tried to make this a diabetic friendly recipe? Like 1/2 whole wheat & 1/2 white flour with a sugar and splenda blend and fat free pudding? Will that work? I am going to try."
"This is the easiest and tastiest pumpkin bread I have ever made. I made it with high school students for a coffee shop class and it was a huge hit! It's fantastic."
"I have been making this recipe for probably over 10 years now. Everyone loves it and I have given the recipe to many people, who then make it one of their family favorites as well. It is very moist and just the right flavors."
"i have a question about this recipe are we to use the sugar free pudding or the one with sugar i think it is the one with the sugar that box says 3 oz please someone help me with this as i am making this bread for4 a family that don't hardly have enough money to buy food. thanks"
"I have made this several times. It is delicious!"
"LOVE this recipe! My pudding mixes tend to expire sometimes since I don't use them up fast enough. So, even shortly after the expiration date, I use my puddings to get rid of them in various baking recipes. Found this recipe and was quite excited that it uses the cook & serve puddings which I feel is harder to find recipes that uses them. I like using only cinnamon in this instead of having to use a variety of certain spices, like other recipes. It's an easy recipe. The flavor is GREAT! Somebody else mentioned using the coconut flavor. I will have to try it. I'll look at the other cook & serve flavors to see what else there is that I might like to try."
"A real family favorite. it's the most flavorful, moist pumpkin bread I've ever had. And it freezes really well. And it's lactose free. I make 3 or 4 batches a year."
"I made this after taking a break from making it for a few years. The baking aroma is wonderful, a tasty holiday treat."
"Add coconut pudding instead of vanilla tastes great. This is a keeper"
"I have been making this recipe ever since I found it in quick Cooking and everyone lives it."
"This bread is so yummy!!! I can't wait to make more!"
"I have been making this recipe for years, my family always loved it. My daughter & sons now make this for their families."
"I have been using this pumpkin bread recipe for years ... it is the best ever!"
"This is a crowd-pleaser! Everywhere I bring this to share I get requests for the recipe. I have to make it to share or give away because my family loves it so much we'll devour it!"
"This is delicious pumpkin bread! Love it!"
"I found this recipe about 6 years ago and just love it. I make it every year and have given it as gifts several times."
"I agree, this is a great recipe. I have also made it using bananas instead of pumpkin and it's very moist and tasty. I used 5 bananas and an extra 1/2 cup flour."
"Best ever. I have made this so many times i have lost count. Family can't wait until October when this recipe comes out for the season. This is a recipe i will pass down forever. People i know that hate pumpkin LOVE this bread."
"made this receipe and friends and family raved over it. I added half cup of chopped walnuts and substituted 1 cup of brown sugar and 1 cup granulated sugar came out very good."
"This is the best ever. I make this all the time. It's a family/friend fav. Never have leftovers."
"I have been making this for several years! I get asked for the recipe everytime. The only thing I add is 1 cup of chocolate chips."
"I like making recipes with pudding mixes in them, whether instant or cook-&-serve. I found this recipe when I was looking for pumpkin bread recipes. I make half a recipe at a time and make it into 3 mini loaves. I've noticed that for the first 1 - 3 days, the bread is light & fluffy inside. If it sets a day or two longer, it's not that way anymore. The bread tastes really GREAT! My sister & I love it with store-bought cream cheese frosting. Then again, so does our 3 small dogs. LOL I made this recipe for Thanksgiving and again for Christmas but I didn't have any cream cheese frosting this time though. It's worth making and giving away as gifts."
"I have been making this since the recipe first came out in the early to mid 90's. Has ALWAYS been a big hit and a family favorite. Is a staple during our Holiday meals. Have actually had family members hide the leftovers from each other so they can have it all to themselves!"
"This does sound delicious. Thanks so much."
"I put this in my recipe box plus some more."