17 Reviews

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!

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earlybird November 04, 2003

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!!

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Karen=^..^= September 22, 2003

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

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h jones April 26, 2004

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!

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Kree June 19, 2003

This is a great recipe!! The lemon pudding gives it a citrus flavor that is very unique. Will be making again! Thanks!

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Ginny Ax February 16, 2010

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!

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RachelAnn in Japan November 03, 2009

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

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Wendy W88 October 29, 2007

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!

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HeidiSue October 28, 2006

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!!

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Courtly September 25, 2006

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.

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londongavchick May 28, 2006
Rich, Moist Secret Ingredient Pumpkin Bread