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.

★★★★★ 1 vote


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


1In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon,
and salt. Slightly beat the eggs, and mix into the batter.
2. Mix in flour and
baking soda until just combined. Stir in nuts, if desired.
3Spread 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.
4For 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