Delicious Pumpkin Bread Recipe
Delicious Pumpkin Bread Recipe photo by Taste of Home
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Delicious Pumpkin Bread Recipe

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An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year. —Linda Burnett, Prescott, Arizona
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:40 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 40 servings


  • 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

Nutritional Facts

1 slice: 150 calories, 8g fat (1g saturated fat), 27mg cholesterol, 96mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 2g protein.


  1. In a large bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients; gradually beat into pumpkin mixture.
  2. 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.
Originally published as Delicious Pumpkin Bread in Taste of Home December/January 1998, p39

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Wendy User ID: 1320705 255950
Reviewed Oct. 26, 2016

"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!"

Grammy Debbie User ID: 30612 255862
Reviewed Oct. 24, 2016

"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."

dmkinsey User ID: 5897555 255373
Reviewed Oct. 13, 2016

"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."

ebohuch User ID: 8820941 255194
Reviewed Oct. 9, 2016

"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."

mammybsix User ID: 8354858 246419
Reviewed Apr. 1, 2016

"Absolutely delicious, gave as treats to friends and had nothing but rave reviews. Delicious thanks for recipe"

semoore User ID: 2098741 244607
Reviewed Feb. 28, 2016

"Easy and tastes excellent."

aintsusie User ID: 4608091 244354
Reviewed Feb. 23, 2016

"I have made this many times because it is the best.

I got it from one of my many Taste of Home books."

Jellybug User ID: 53068 236279
Reviewed Nov. 3, 2015

"I have made this amazing loaf several times, even gave them as gifts. This bread is more cake than bread...I substituted butterscotch pudding for the vanilla and it was amazing. I served it with a scoop of vanilla ice cream on the side."

Wilberst User ID: 3298387 235127
Reviewed Oct. 17, 2015

"So good! I doubled the cinnamon, but might try pumpkin pie spice next time."

nikkilovesrick User ID: 8524206 232225
Reviewed Sep. 2, 2015

"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."

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