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Delicious Pumpkin Bread

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
    5 miniature loaves


  • 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 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.

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  • Victoria
    Nov 21, 2020

    I have been making this delicious pumpkin bread ever since I saw it in my Taste of Home magazine probably 20 years ago! Every time I make it, people ask me for the recipe. I also like to bake it for friends and family around the holidays and surprise them with it. Since it makes 2 decent size loaves and is so easy to bake, it’s just perfect for this! I sometimes also add a brown sugar and toasted pecan topping with a bit of melted butter. This is also a great starter recipe for beginner cooks - it’s impossible to mess up! Wow! So good ??! Definitely a favorite

  • mrscessna
    Jan 18, 2020

    Nice and moist! I added a few walnuts - makes a big batch (I used 7 smaller mini loafs pans)

  • rwippel
    Dec 8, 2019

    The bread was good. It wasn’t as sweet as I suspected, but it was moist and easy to put together.

  • Conni
    Nov 9, 2019

    This is the best Pumpkin Bread recipe. Made it exactly as suggested it was GREAT. Made two regular size loaves. Thank you for the recipe.

  • Grandmaj2u
    Oct 15, 2019

    Try this with INSTANT pumpkin pudding mixes for 1 of the vanilla pudding mixes.You can usually only get them in the fall, but the keep a long time, so stock up. I usually cut down on the sugar by 2T or so, b/c the pudding has sugar in it.

  • Anna
    Oct 5, 2019

    Made this today

  • Chief Chef
    Oct 3, 2019

    I’m sorry I have not made this bread yet. I have a question about the eggs. Is it possible to get the same results by using egg beaters substituting the eggs ? I’m very anxious to try this and would love to cut back a little on the cholesterol if I can.

  • Rebecca
    Oct 2, 2019

    I have been making this recipe for over 40 years. It came from my grandmother's family. We use instant vanilla or coconut cream pudding. I made it once with the cook style of pudding and it wouldn't firm up. Been using instant ever since. It is a melt in your mouth pumpkin bread ??!

  • Ari
    Jun 21, 2019

    No comment left

  • PenelopeSue
    Jan 3, 2019

    Absolutely amazing love love love been baking and giving out during the holidays Everyone loves it It is incredibly moist Can’t say it enough amazing Bravo