Incredible Pumpkin Bread~ Recipe

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Incredible Pumpkin Bread~

Lynnda Cloutier


This is the best pumpkin bread you will ever make. The pudding in the recipe
is the secret. This was found in a Relief Society cookbook.
I've also included some of my notes.

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1 1/4 cups vegetable oil
2 cups pumpkin puree ( i use canned, not the pie filling version)
1 cup brown sugar
1 cup white sugar
2 (4 serving size) packages instant butterscotch or coconut pudding mix
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped nuts, optional

Directions Step-By-Step

In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon,
and salt. Slightly beat the eggs, and mix into the batter.
. Mix in flour and
baking soda until just combined. Stir in nuts, if desired.
Spread batter
into two greased and floured 9 x 5 inch loaf pans (or 8 mini-loaf pans -
they all baked well together in the oven at the same time!). Bake at 325
degrees for 1 hour, or until a tester inserted in the center comes out
clean. Makes 2 loaves.
For 11-4-04 teacher conferences, Dori used 2 instant butterscotch puddings
and added one pkg of dried craisins to batter AFTERWARDS, then pouring into
8 mini-loaf pans. Baked these at 350? F for 45 minutes - test with a raw
spaghetti noodle piece.

About this Recipe

Course/Dish: Sweet Breads