Pumpkin Bread (moist)

Pumpkin Bread (moist) Recipe

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Carol Junkins


Got this recipe many years ago from Taste of Home recipe book. What a hit in our family, make it every Thanksgiving for my daughter and I pour it into small bread pans so she can take one home.

It comes out so moist due to the vanilla pudding added to the recipe.

You could add chopped nuts, raisins etc. but really don't need to.


★★★★★ 1 vote

2 large loaves
15 Min
50 Min


  • 5
  • 1 1/4 c
    vegtable oil
  • 1 can(s)
    (15 oz) pumpkin
  • 2 c
  • 2 c
  • 2 pkg
    cook and serve vanilla pudding (3 oz)
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/2 tsp

How to Make Pumpkin Bread (moist)


  1. Beat eggs, add oil and pumpkin. Combine rest of ingredients , add to pumpkin mixture.
  2. Bake at 325 degrees:
    5 - 5 x 2 1/2 x 2 pans for 50-55 minutes
    2 - 8 x 4 x 2 pans for 75-80 minutes
  3. You of course can cut recipe in half and make just one bread, but I like to freeze one or bring one to a friend. Enjoy.

Printable Recipe Card

About Pumpkin Bread (moist)

Course/Dish: Puddings Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

Show 9 Comments & Reviews

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