Delicious Pumpkin Bread

Name: Delicious Pumpkin Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 5 mini loaves (8 slices each).
Ingredients: 5 large Nellie’s Free Range 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

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

Ingredients

5 large Nellie’s Free Range 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.

Editor's Note: Bread may also be baked in two greased 8x4x2-in. loaf pans for 75-80 minutes.

Nutrition Facts

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

Originally published as Delicious Pumpkin Bread in Taste of Home December/January 1998

Reviews

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Average Rating:

koppkidsmom

Dec 7, 2017

This is the best pumpkin bread ever!!! Every time I serve it, everyone wants the recipe!
Robby1

Dec 6, 2017

This moist and very delicious pumpkin bread will replace my current recipe. I did add a bit more cinnamon and pumpkin pie spice. Next time I will add chocolate chips and another time, with the butterscotch pudding. Just made it and one loaf already gone!
ChocolateEE

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.
bevnhar1

Oct 16, 2017

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

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.
Penny

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....
amehart

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.
gray1fox

Sep 9, 2017

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

Dec 1, 2016

for those of you wondering about the pudding, the ingredients state COOK AND SERVE PUDDING. :)
1fudge

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?