Fall is here, which means it’s that time to roll out the pumpkin recipes! This pumpkin bread is my absolute favorite. It is spectacular. I’ve tried several other pumpkin breads throughout the years but this outstanding recipe is moist and has a wonderful secret ingredient–instant coconut cream pudding and pie filling mix. Adding the coconut pudding mix to the recipe was a genius idea from the creators as it adds such a fabulous flavor to this bread.
Probably about 20 years ago we received a gift of black walnuts from someone around Christmas time. Along with the walnuts was a small brochure from Hammons Pantry - a black walnut distributor. The brochure had several creative ways to use black walnuts. I’ve tried most of those recipes in that brochure and every single one of them was fantastic including this great recipe. If you check out their website Kim Hammons does a demo on a fabulous berry crisp recipe. She, or another family member may have been the one who created this recipe, but I am unable to find the actual source other than it is from their company.
All I can say is that this pumpkin bread recipe is a keeper, one your family will enjoy for a long time. But if you want to make this delicious recipe in the summer you better stock up on pumpkin during the holiday season while you can because most stores don’t carry pumpkin at that time of year — and this is a recipe you will want to make all year long! I’ve made very slight adjustments to this recipe to keep it from overflowing while baking. I’ve also changed the order of mixing the ingredients and the length of time to bake this delicious bread but that’s all. I’m really grateful to the Hammons family for sharing this great recipe with their customers. It is A-M-A-Z-I-N-G!!!
Here’s a look at this delicious pumpkin nut bread with coconut.
Here’s a loaf of this delicious bread cut down for serving.
Here’s a serving of this delicious bread. It’s a great option for breakfast, brunch, baby showers, even as a dinner dessert bread, and especially for holiday baking.
Here’s what I did.
Place pumpkin in a large mixing bowl.
Add salt and baking soda.
Mix with an electric mixer until smooth.
The secret ingredient in this mouthwatering recipe is the coconut cream instant pudding and pie filling. It’s what turns a simple pumpkin nut bread into a spectacular pumpkin nut bread.
Add dry coconut cream pudding mix to the batter.
Add flour. This is where I change from the original recipe. I use 3 cups of flour instead of 2. This helps the body of the bread not to raise too swiftly so that it overflows the pans and ends up on the bottom of your oven! Also, if your sweet bread recipe has too little flour it not only raises too swiftly, it also flattens and caves in so that it doesn’t end up with a nice loaf shape. (You will also have to clean your oven after you have dismantled all your smoke detectors!)
I have also added flour to the original recipe of Oceanspray Cranberry Orange Nut Bread on the back of their Oceanspray cranberries package. I have seen excellent results by doing this as well. My rule of thumb is this – you can’t have equal amounts of sugar and flour in a sweet bread recipe. It just doesn’t work. Your sugar ratio needs to be no more than 2/3 of the flour content. Even 1/2 is okay. For example: 1 cup sugar to 2 cups flour. Otherwise, prepare for disaster unless you have other fillers like oatmeal.
This recipe calls for black walnuts. If you are able to find them in the stores (rarely) they add an incredibly rich taste to recipes including this pumpkin bread. Here I settle for regular walnuts.
Add walnuts and stir all ingredients together with a wooden spoon.
This is what the pumpkin batter looks like after stirring everything together. The tiny flecks are coconut from the coconut cream pudding mix.
Spray 2 large 9×5″ bread pans or 5 miniature loaf pans with Bakers Joy cooking spray. This cooking spray has flour in it so it’s great to use on pans for baking bread or cakes. Don’t try to cram this mixture into 4 miniature loaf pans! Unless you want a mess on the bottom of your oven and smoke everywhere! Use 5 miniature loaf pans!
Spoon batter into prepared pans and bake about 1 hour and 15 minutes at 350. Mine took 1 hour and 10 minutes.
To check for doneness insert a knife all the way to the bottom of the bread pan.
When the knife comes out clean, the bread is done. These miniature loaves took 1 hour and 10 minutes at 350.
Here’s a picture of the loaf cut down.
Here is a plate of this delicious Melt-In-Your-Mouth Pumpkin Bread. Yummy!
Here’s a close up view of this tasty bread.
Time to eat!
This pumpkin bread is quick and easy to make and the finished product is wonderful. I’m sure you and your family will love it too.
Here’s the recipe.
MELT-IN-YOUR-MOUTH PUMPKIN BREAD
1 ¼ cups cooking oil
2 cups pumpkin
3 cups UNBLEACHED all-purpose flour
2 cups sugar
¾ cup black walnuts
1 tsp. cinnamon
2 3-oz. boxes coconut pie filling (instant or regular)
1 tsp. salt
1 tsp. baking soda
Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda. Mix with electric beater until smooth. Combine remaining dry ingredients and add to pumpkin mixture. Divide the mixture in two 9x5x3” greased loaf pans or 5 miniature loaf pans. (I spray them with Bakers Joy cooking spray. Bake at 350° about 1 hour to 1 hour 15 minutes or until knife inserted in center comes out clean. Makes 2 9×5” loaves or 5 miniature loaves. Don’t try to cram all the batter into 4 pans or you will have a mess in your oven as this recipe raises considerably.
A fabulous breakfast or brunch item. This bread has such a wonderful taste. Your family will love it.
Here’s a close up so you can see the texture of this spectacular bread.
Here’s a serving for you!
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