- 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
- 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).
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."
"Very good, and very easy to make! My family liked this bread a lot. I also added three teaspoons of cinnamon, as suggested by another reviewer."
"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"