Community Pick
Melt in Your Mouth Pumpkin Bread
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 2⁄3 cup oil
- 2 large eggs
- 1 cup pumpkin
- 1 cup flour
- 1 cup sugar
- 1 (3 1/2 ounce) box instant coconut pudding mix
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
directions
- Mix oil, eggs and pumpkin.
- Combine remaining ingredients and add to pumpkin mixture.
- Bake in a 9x5x3-inch pan at 325° for 1 hour.
Reviews
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I was looking for a pumpkin bread that would be different from my own recipe, and when I saw that coconut pudding, I knew I had found it! Although I couldn't find that in "instant", I chose the "cook and serve" coconut cream pudding and was go for launch. This was easy peasy to toss together. Don't forget to grease and flour the bottom of that pan! And it came out of the oven right on time. It has a wonderful taste of pumpkin with coconut as well, and is very moist from the pudding mix. It definitely melts in your mouth! A keeper even if you have a prized pumpkin bread recipe stashed away! Thanks, Mysterygirl!
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Tweaks
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This was really good and super simple! I made 3 loaves all with different pudding to see which we liked best.<br/>First I used pumpkin pudding which is available seasonally. It seems to be the best. I didn't add any additional spices since I figured it was already in there. A dash of pumpkin pie spice wouldn't hurt though next time.<br/>Second I used vanilla pudding. It turned out fine, but it wasn't our favorite. I would use it over the coconut though.<br/>Third was the coconut. I didn't really like this as much. It was still good, but the coconut flakes from the pudding made kind of a strange texture.<br/>So overall I would say add pumpkin pie spice instead of just cinnamon and if you can find it use the pumpkin jello pudding. Thanks for the recipe I will be making this for a bake sale!
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This is a great recipe, but I tweaked it too much to honestly give stars. I tripled it, and used half whole wheat flour, mostly sucanat rather than all white sugar, and used a bit less sugar. We don't get coconut pudding mix here, so I used 2 butterscotch and 1 vanilla, and added a smidge of coconut extract. I also upped the nutrition by adding ground flax, sunflower seeds, and chia, and instead of cinnamon I used twice as much pumpkin pie spice, and I think it could have used even more. I will make this recipe again; it is almost as easy as making it from a cake mix, and so much yummier.
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This is a VERY good recipe! I used a cup of dark brown sugar, added about a cup of chopped pecans, lots of extra spice (nutmeg, pumpkin pie spice, cloves, ginger, etc.), used vanilla pudding instead of coconut and baked it between 325 and 350, and my muffins turned out perfectly! I'll use this recipe over and over again. Thanks!
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This was very easy & quick to make. I made these into muffins instead. I added in a tsp. each of nutmet and ground clove. I also added 1/2 a tsp of baking powder. I added in pecans for some extra crunch and nutty flavor. I also used vanilla pudding and used only 3/4 cup sugar. I used 1/4 tsp salt instead to help cut down on the salt. And lastly, I replaced 1/2 the amount of applesauce for the oil and with all of the things I added and a few of my changes, this still came out very moist and great!
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RECIPE SUBMITTED BY
<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p>
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