Pumpkin Bread Surprise!

Renae McVay


I love breads that can serve as breakfast or snack or dessert. I call this a discovery recipe! I went browsing through my pantry and found a few items I had on hand that I thought would marry well and make something delicious. My family loved it! No I mean LOVED it!!! Hope yours does too!

☆☆☆☆☆ 0 votes
12 or more
20 Min
1 Hr 10 Min


1 cup self rising flour
2/3 cup sugar
1 box of duncan hines decadent classic carrot cake mix
3 eggs
one 30 oz can pumpkin pie filling
1 and 1/2 cups coarsley chopped pecans
one 14 oz bag of dry flaked coconut
1 jar of orange marmalade
2 loaf pans heavily sprayed with butter flavored cooking spray


1open cake box and remove the pouch of dehydrated carrots and raisins and follow the box instructions to re-hydrate and set aside.
2In a large mixing bowl, whisk together all the dry ingredients. Then add the eggs and pumpkin pie filling. Blend all together with mixer until well incorporated.
3Next mix in the pouch ingredients including the water.
Then stir in the pecans and coconut folding in well.
Pour batter into prepared loaf pans and bake in preheated 350 degree oven for 1 hour or until knife inserted comes out clean.
4After removing from the oven, while still very warm, spread Orange marmalade over the tops to your taste. Personally, I love orange marmalade, so I spread a thick layer over mine. It makes a wonderful glaze, but you can leave them not glazed if you prefer.
Or if orange is not your thing, pineapple preserves or peach would pair well with this bread.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, Heirloom