Moist, delicious pumpkin bread that is the best I have ever eaten.

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.

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  • Whisk eggs in a large bowl. Add vegetable oil and pumpkin puree; whisk until smooth.

  • Mix flour, sugar, vanilla pudding mix, baking soda, cinnamon, and salt in a separate bowl; stir into pumpkin mixture. Pour batter into the 2 prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 75 to 80 minutes.

Cook's Note:

This recipe can also be used in 5 miniature loaf pans. Bake for 50 to 55 minutes.

Nutrition Facts

376 calories; protein 3.9g; carbohydrates 49.1g; fat 18.9g; cholesterol 58.1mg; sodium 316.9mg. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2014
YUMMY! I used instant pudding instead of cook and serve (because that's what I had on hand) and Pumpkin pie spice instead of cinnamon (becaue I like the flavor better) and it was AWEOME! Thanks so much for sharing this recipe! Read More
(5)
21 Ratings
  • 5 star values: 19
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/27/2014
YUMMY! I used instant pudding instead of cook and serve (because that's what I had on hand) and Pumpkin pie spice instead of cinnamon (becaue I like the flavor better) and it was AWEOME! Thanks so much for sharing this recipe! Read More
(5)
Rating: 5 stars
10/21/2014
This was a hit at a party I brought this to, I just added dark chocolate and more cinnamon but other than that I am always going to make this for the fall and winter seasons. Thank you Read More
(4)
Rating: 5 stars
12/24/2018
I have made this recipe about 6-8 times now. Its great because its a 2-loaf recipe exactly what I needed. My kitchen mixer can't handle 3-loafs. The bread is very moist with the pudding mix inside. Yummy. Read More
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Rating: 5 stars
01/24/2021
We love this recipe! Not only is it way easier than most baking, since we do not particularly like baking, but love pumpkin bread, but it is easy to tweak a bit according to your taste. I added 1/4 tsp each of ginger, nutmeg, and cloves, and it was absolutely amazing. Stays moist for a week at least, maybe more, I wouldn’t know since we ate it all within that week! Perfect. Thanks for this, from a non-baker :) Read More
Rating: 5 stars
08/12/2014
Delicious! I also changed up the pudding to one box of instant white chocolate and one box of pumpkin spice. So moist and tasty and very easy to prepare! Read More
Rating: 4 stars
01/13/2015
For my first time ever making bread I followed the recipe (which I don't usually do). It's really easy and they came out great just wish the pumpkin flavor was a little stronger. Will be making some modifications next time but all in all a good dense and moist loaf if bread. Read More
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Rating: 5 stars
09/12/2017
Only had one pack of vanilla pudding so that's what I used. Also added ground cloves and nutmeg vanilla extract and a drop of almond extract. Top with sifted confectioners sugar. Delicious! Read More
Rating: 5 stars
06/25/2016
Excellent! I had both vanilla and banana cream pudding so used both and threw in a small ripe banana for moistness and flavor. Quick to mix and easy! Read More
Rating: 5 stars
11/03/2019
Family favorite. Requested again from my grandchildren. they are 4 and 2!!!! Read More
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