Special Pumpkin Bread15 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 1 hr 10 min
“An excellent pumpkin bread made with instant coconut pudding.” - by Pat Heldenbrand
Original recipe yields 2 loaves
- 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.
- Bake at 325 degrees F (165 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
Amount Per Serving (24 total)
- 292 cal
- 16 g
- 35.3 g
Based on a 2,000 calorie diet
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...." See more"
"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 br..." See moreead. Try it, you'll like it!"
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