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!!!
When I originally posted this recipe in October 2012, I took the pictures at night with very poor lighting. Most of the pictures were unclear and even photo imaging programs couldn’t fix the issues I had with these pictures. So I remade the bread for John’s office yesterday (September 2014), and retook pictures so you can have a little bit better idea of what this scrumptious bread is supposed to look like. This time the bread cooked in one hour. I’ve had it take an hour and fifteen minutes before so be sure to check for doneness with a knife. When you insert a knife to the bottom of the bread pan and it comes out CLEAN, only then is the loaf truly baked. If you take it out prematurely you will have a mess on your hands. So enjoy a loaf of Melt-In-Your-Mouth Pumpkin Bread this fall.
Melt-In-Your-Mouth Pumpkin Bread does seem to just dissolve in your mouth when you eat it!
Our family and friends loves Melt-In-Your-Mouth Pumpkin Bread. It is one of the best tasting sweet breads our family has ever enjoyed.
Here’s a serving of this delicious bread. Melt-In-Your-Mouth Pumpkin Bread is a great option for breakfast, brunch, baby showers, even as a dinner dessert bread, and especially for holiday baking.
Here’s what I did.
I used these ingredients.
Place pumpkin in a large mixing bowl. Add eggs, cinnamon, salt, baking soda and oil.
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, sugar and UNBLEACHED all-purpose flour (Bleached flour toughens baked goods,) and walnuts.
This is where I change from the original recipe. I increased the flour. 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!)
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.
Stir everything together with a wooden spoon. 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 350.
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.
Melt-In-Your-Mouth Pumpkin Bread is a great holiday treat for Thanksgiving and Christmas dinners, too.
Each bite of Melt-In-Your-Mouth Pumpkin Bread will have you craving so much more. 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
- ¾ cup cooking oil
- 1 cup pumpkin
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 cups sugar
- ⅓ cup walnuts
- ½ tsp. cinnamon
- 1 3-oz. box coconut pie filling (instant or regular)
- 2 eggs
- ½ tsp. salt
- ½ tsp. baking soda
- Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda.
- Mix with electric beater until smooth.
- Stir in flour, sugar, coconut pudding and pie filling mix, and walnuts to pumpkin mixture.
- Pour mixture into a 9x5x3” greased loaf pan or 3 miniature loaf pans.
- (I spray them with Bakers Joy cooking spray.)
- Bake at 350° about 1 hour or until knife inserted in center comes out clean.
- Makes 1 9x5” loaf or 3 miniature loaves.
Melt-In-Your-Mouth Pumpkin Bread is a fabulous breakfast or brunch item. This bread has such a wonderful taste. Every time we serve this bread we get rave reviews.
Here’s a close up so you can see the texture of this spectacular bread. Prepare to drool!
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