This is pumpkin pie in the style of sweet bread. You’ll enjoy it!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 20 |
| Yield: | 2 – 9×5 inch loaves |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 (3.5 ounce) packages instant coconut cream pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups vegetable oil
- 5 eggs
- 2 cups canned pumpkin puree
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans.
- In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended.. Stir the flour mixture into the egg mixture. Pour batter into prepared pans.
- Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 301 mg |
| Sugars | 27 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I have been making this bread (more like cake) for years now and my family loves it!
I made the recipe exactly except I used French vanilla pudding instead of coconut and 1 tsp of pumpkin pie spice instead of cinnamon. It made 3 loaves. Best pumpkin bread ever. I brought one loaf to work and everyone loved it.
I made a few changes to suit my families needs also made one gluten free. It was wonderful!!
Didn’t have baking soda or coconut pudding. I used 1/2 self rising flour & also added a ts of baking powder. I used 1 chocolate & 1 vanilla pudding. I also beat the eggs before combining. I added a second ts of cinnamon as well. I greased 12 large muffin cups and it took about 45 minutes to cook. PURE DELICIOUSNESS! I would add a little more spice next time…
This is a great recipe., but you can make it more healthy with a few tweaks. This recipe, as written, is more like a cake and is just too sweet for my family. I cut down on the sugar and fat, only a cup of each, and only three eggs. Plus, I used only one box of pudding mix. I used a whole wheat finely-milled pastry flour to boost the nutrients. Even with lower sugars and fats, this recipe is full of flavor and my family loved it!
Excellent! Everyone loved it. Made a gluten free version also just substituting flours.
I love this recipe. I did change a few things, but use this recipe as a base. I’ve made it several times. I’ve made it into 2 loaves and/or 4 mini loaves. I use 1 3/4 cups brown sugar instead of white, but add about a 1/4 to 1/2 cup extra flour and I add a lil extra pumpkin. I also add more cinnamon and add ginger and sometimes nutmeg. I am really glad I came across this recipe. I still want to try it with Cheesecake pudding instead of coconut, but I haven’t been able to find it at the stores I shop at. I think everyone should try this recipe at least once. It does need to bake longer than an hour. The mini loaves took about 50 – 60 mins and the regular loaf pans took close to 1 hour and 20 mins. I do mix the dry and wet ingredients in separate bowls before gently mixing the flour mixture into the the pumpkin/egg mixture. I gave this recipe 4 stars only because I think the instructions need to be a lil more clear and because it takes longer to bake than stated. Also I want to say that, just because I tweaked the recipe to fit my taste, doesn’t mean it’s not already perfect. Everyone has there own ideas of yummy or good and I changed it to suit my idea of this. Thank u to the person who originally posted this recipe, it has been greatly appreciated.
Best pumpkin bread you will ever taste! Moist, sweet, coconutty, yet still lots of pumpkin flavor! I wouldn’t change a thing.
Just baked this ….. seems like it will taste good, but it took 1/2 hour longer to bake than instructed.
is really dense, don’t remove from pan too early
I used this recipe to make muffins. The recipe made a batch of 24 muffins, and they turned out great and were baked in a little over half an hour. I should have read some of the other reviews because I would have used a little less oil, and a little more cinnamon and other spices, but other than that they were great, and I will definitely make them again.
My mom gave me this recipe years ago. Many of my friends have made it too and when I make it for work, they always want the recipe. I love this and so do my picky kids. I have found that depending on the weather and the freshness of ingredients that sometimes it doesn’t rise as well. It has always been a huge hit at all family gatherings.
Yes- I have tried this recipe and it was the most tasties ever.. Except next time i’ll use vanilla pudding instead of coconut.
I only had one package of vanilla pudding at the house so that’s what I used and I love spices so I added some extra cinnamon and a little pumpkin pie spice and this is AMAZING! This will be my go to recipe from now. My kids (13,4,2) love them as well. I think next time I will try adding some walnuts too. Also, I made one good sized loaf and 18 muffins!
Fantastic pumpkin bread! I tried this recipe and I’m going to use it every year to make pumpkin bread for family gatherings. It is so very moist and tasty and easy to make. I love the coconut in this – it adds some wonderful flavor, a little change to the usual pumpkin bread. I think it is a fabulous recipe but I did have to cook these loaves 15 minutes longer than the recipe calls for before it was completely set. But the bread turned out perfect and my kids love it! Maybe next time I’ll consider adding in raisins or nuts to see how that works…
Really good pumpkin bread! I used pumpkin pie spice instead of cinnamon. Wonderful bread texture.
My husband and I love this recipe. We switch out the coconut cream for banana cream and bake it as muffins. It was really delicious and now we make it for holiday treats to give away to family and friends.
Perfect.
Easy, moist and delicious.
Have made this recipe many times and there is always at least one request for the recipe. I noticed that previous reviews have had trouble finding coconut cream pudding and substitute other flavors. I too have done this with french vanilla pudding, but I add shredded coconut to keep some of that flavor.
Am having a problem finding INSTANT coconut cream pudding mix, can I use regular cooked mix? Sounds so good I am dying to make this. Thx