Delicious Pumpkin Bread Recipe

5 72 83
Delicious Pumpkin Bread Recipe
Delicious Pumpkin Bread Recipe photo by Taste of Home
Publisher Photo

Delicious Pumpkin Bread Recipe

Read Reviews
5 72 83
Publisher Photo
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
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 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

Directions

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 in 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 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 8x4x2-in. loaf pans for 75-80 minutes.
Originally published as Delicious Pumpkin Bread in Taste of Home December/January 1998, p39

Nutritional Facts

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

  • 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.
  2. Pour batter into five greased 5-3/4x3x2-in. loaf pans. Bake at 325° for 50-55 minutes or until a toothpick inserted in 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 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 8x4x2-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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Reviews forDelicious Pumpkin Bread

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MY REVIEW
ChocolateEE User ID: 8699759 277591
Reviewed Nov. 11, 2017

"Have used this every fall for years now. Best quick bread I have ever had. Moist and flavorful. I make it as written except that I have used both instant and cook and serve with equal results. No difference. Outstanding recipe, thank you."

MY REVIEW
bevnhar1 User ID: 1470802 276351
Reviewed Oct. 16, 2017

"Only recipe I use for pumpkin bread. It is moist and very rich in flavor. Everyone loves this recipe in family"

MY REVIEW
Elizabeth User ID: 8985971 274893
Reviewed Oct. 5, 2017

"Didn't have five small pans so put it in regular loaf pans (2) and adjusted baking time. Served it at a neighborhood coffee brunch and everyone requested the recipe. Definitely a hit."

MY REVIEW
Penny User ID: 4223708 274472
Reviewed Sep. 25, 2017

"I have used a recipe very much like this one for years....I use applesauce instead of oil.....just as moist as original, and my family and customers like it just the same.....better for you...."

MY REVIEW
amehart User ID: 1464390 273159
Reviewed Sep. 18, 2017

"My family loved this simple and delicious bread! It was so moist, smelled heavenly as it was baking, and lends itself to your own creativity. I made as the recipe stated, but read some others comments about adding chocolate chips and other things - anything you wanted would work well with this recipe. I had some leftover rum glaze from another recipe and put some of that on a few pieces and it was over-the-top good! Great recipe and one I will make often especially this Fall."

MY REVIEW
gray1fox User ID: 1127472 272846
Reviewed Sep. 9, 2017

"The pudding makes this so moist. It doesn't last long"

MY REVIEW
missteddybear User ID: 8940173 257523
Reviewed Dec. 1, 2016

"for those of you wondering about the pudding, the ingredients state COOK AND SERVE PUDDING. :)"

MY REVIEW
1fudge User ID: 4629597 257035
Reviewed Nov. 20, 2016

"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?"

MY REVIEW
sd20 User ID: 5560294 256728
Reviewed Nov. 13, 2016

"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."

MY REVIEW
NicolasFamily User ID: 6015753 256026
Reviewed Oct. 27, 2016

"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!!"

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