Ingredients
- Mix and set aside:
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 small box instant lemon pudding
- 1 small box instant butterscotch pudding
- Chopped nuts, optional
- .............................................
- Mix well until smooth:
- 1 15-oz. can solid pack pumpkin
- 2 cups sugar
- 1 1/2 cups oil
- 5 eggs
Preparation
Step 1
Preheat oven to 350° F.
Grease a small/mini loaf pans. (This recipe is just right for 16 small loaves.)
Mix dry ingredient mixture into wet ingredient mixture. Pour into pan(s).
Bake for approximately 20-25 minutes. This bread is so moist.
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REVIEWS:
I make this often in cooler months. I use butter instead of oil. Also, two regular loaf pans. Takes a little over an hour, ovens vary so check with toothpick. Well worth the effort. Important- use regular pudding and not sugar free, tastes better.
SUPERB!!! MUST try! I bake for a living and I have to tell you that I sell this bread at a farmer's market & I can't keep it in stock! EVERYONE LOVES it & says it's the BEST they've ever had! It's ALWAYS moist & ALWAYS good. I HIGHLY recommend this bread! AND, thank you so much for sharing this recipe!
I found this recipe last year and I have to say its the best pumpkin bread ever, I'm making it in July, it's not even Fall yet...LOL!
This is the best pumpkin bread recipe that I have every made. I am always asked for the recipe!!!
I have made this recipe for a couple years and can find no better! The MOST moist, MOST delicious, MOST requested-by-friends bread EVER!!! I often use vanilla pudding instead of lemon. Sooooo Delish!
I made this and took it to work and everyone has begged me to make it. I made it in a bunt pan and with a side of cream cheese frosting it is just awesome and so moist!! I am makint two for Thanksgiving so we can have it with coffee.
Made this last year and will make again this year to share with neighbors. Pan size is confusing..just fill you pans about 2/3 full and ignore baking time and just bake until done (insert toothpick and see if it comes out clean). I even made some in muffin pans. Great recipe
Best I've had! This will be my holiday pumpkin bread, I've tried many but this was outstanding and just not sure I can find anything better!
All year I try new recipes to use in my Christmas baking for gifts. This was 2010 and it's great. I tried a variation using Jello's Pumpkin Spice Pudding in place of the butterscotch and it really popped. Nothing but compliments and requests for the recipe. A new favorite!
My co-workers love it when I bring this bread in as a treat.
I'd make this during the holiday season to wrap individually and give as gifts. Moist and very yummy!
This was the best recipe I have found for pumpkin bread! I have also used this recipe and substituted bananas and sugar-free, fat- free pudding and is still very good.
This one is a keeper! Thank you Vicky for a wonderful recipe is awesome. My family loved it I plan to keep this one as one of my treasured recipes.
Made this recipe in two loaf pans and it took about 25 minutes longer to bake. It seemed like there was too much oil in it as it seemed greasy to the touch and your hands got oily. Flavor was excellent.
Bread is awesome - so moist and flavorful! My family loves it right on down to my 4 year old granddaughter who can't get enough of it! Thanks for sharing.
Excellent! I love this recipe! I have baked it in several different forms, loaf, bundt,most recent in 13x9 and frosted with cream cheese frosting with a little fresh grated lemon peel, rave reviews!
I made this recipe. It is delicious and the bread stayed so moist. I did have to add 25 extra minutes to the cooking time since I made two loaves in a regular size loaf pan. I will make this recipe again; however,I will use the mini loaf pans and see if it works better. My bread had to cook so long that it turned almost too brown on the outside to allow cooking on the inside to be complete. Overall, the bread was great and my whole family loved it. I shared the extra loaf with my neighbors - they loved it too! Thanks for the recipe. I would recommend altering the cooking time for two loaf pans to 50 minutes if you don't have any mini loaf pans to make this bread. Thanks for the recipe.
This is THE MOST DELICIOUS Pumpkin Bread I have EVER tasted. It is so moist and the flavor is to die for but I must say I did change it a tad because I can't stand the flavor of LEMON so I substituted Cheesecake Instant Pudding for the Lemon Pudding. Whatever your favorite flavor, this is just FANTASTIC!! I will never use another recipe for Pumpkin Bread. Absolutely delicious!