Excellent flavor and texture. I added about 1/4 tsp cloves and baked in mini pans. I got 5 loaves and they took 45 minutes to bake. I will be making this again!
This bread has a very unique texture...kind of between cake and quick bread. It turned out very moist and tasty. I only had vanilla pudding, so that's what I used and it still was very good. Can't wait to try it with the flavors listed and maybe add some nuts. P.S. My bake time was about 65 minutes and I used canned pumpkin. Thanks for sharing!!
great and super moist! These loaves weight a ton! I would never believe somthing so dense would be so good. Fresh pumpkin only for best results. thanks
Yum! This bread is certainly aptly named. It's the moistest pumpkin bread I've ever tasted! The instant pudding mixes give the flavor an interesting depth, too. Thanks for sharing a great recipe, Heather!
This is a great recipe!! The lemon pudding gives it a citrus flavor that is very unique. Will be making again! Thanks!
Mmmm, delicious! This seems to have more of a cake texture than a bread, but I'm not complaining. I cut the oil back to 1 cup and added 1/4 teaspoon of cloves because I like their flavor and aroma. The next time I will use 2 packages of vanilla pudding, just a personal preference because I could taste a hint of lemon and prefer the pumpkin flavor to stand alone. Such a good pumpkin bread and my family was very happy with it!
I LOVE this bread! YUM!! I made it with 2 pkgs. of cheesecake pudding...the only flavor I had, and added golden raisins. I, too, added the extra 1/2 tsp each of the spices because I love spicey, but will try 1 tsp extra each for more flavor. To the top of these 2 loaves, I added a struesel topping, which turned out simply divine! Thanks for a wonderful autumn recipe! If I get the chance, (before it's gobbled up!) I plan to freeze the second loaf to take with us on our holiday travels to see family in Oklahoma! Thanks again! ~Wendy
Wow, so moist and wonderful. I had no choice but to cut into it right when it came out of the oven and it was so good with lots of butter- YUM! I used butterscotch & french vanilla pudding and didn't really taste either one of them. I used 1 15 oz. can of pumpkin puree because I didn't want to break into another 15 oz. can for just one more ounce. I don't think it hurt the taste. I baked one in my pampered chef loaf pan and one in a smaller dark metal pan. The metal pan was done in about 1 hour & 5 minutes and the other about 10 minutes longer, both were great! Thanks so much!
This is definitely delicious! I halved the recipe and I also used vanilla pudding mix. Wow, this was great! The only problem was the ends of the loaf were a little bit overcooked but the middle was perfect. But the flavor was so good I just have to give this 5 stars! I'll be making this again for sure! Thankyou!!
Very good pumpkin bread -- although I made muffins instead. I substituted splenda for sugar and applesauce for oil along with egg substitute for the eggs. I also used sugar-free fat-free pudding mixes so these muffins are pretty low cal and still taste great.