- 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. Yield: 5 mini loaves (8 slices each).
Reviews forDelicious Pumpkin Bread
"Only recipe I use for pumpkin bread. It is moist and very rich in flavor. Everyone loves this recipe in family"
"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."
"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 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."
"The pudding makes this so moist. It doesn't last long"
"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"