Special Pumpkin Bread

Special Pumpkin Bread

15 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
Pat Heldenbrand
Recipe by  Pat Heldenbrand

“An excellent pumpkin bread made with instant coconut pudding.”

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Adjust Servings

Original recipe yields 2 loaves



  1. In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans.
  2. Bake at 325 degrees F (165 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.

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Reviews (15)

Rate This Recipe


This is the best pumpkin bread that I ever had made. It was so moist. I did use vanila pudding instead of the coconut creme on the last 3 batches of the pumpkin bread.



This recipe makes two nice large loaves that are not too spicy, laced with the exotic flavor of cocoanut and very moist. Our family all liked it. It has a milder pumpkin taste than regular pumpkin bread. Try it, you'll like it!

House of Aqua

House of Aqua

I loved the special taste of this bread, I just added more spice because I prefer mine pumpkin bread to have a strong flavor.

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Amount Per Serving (24 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 16 g
  • 25%
  • Carbs
  • 35.3 g
  • 11%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 302 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Delicious Pumpkin Bread


next recipe:

Pumpkin Bread VI