Melt-In-Your-Mouth Pumpkin Bread

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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 | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

Melt-In-Your-Mouth Pumpkin Bread does seem to just dissolve in your mouth when you eat it!

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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. 

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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.

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

I used these ingredients.

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

Place pumpkin in a large mixing bowl. Add eggs, cinnamon, salt, baking soda and oil.

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

Mix with an electric mixer until smooth.

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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. 

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

Stir everything together with a wooden spoon. The tiny flecks are coconut from the coconut cream pudding mix.

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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. 

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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 | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

Melt-In-Your-Mouth Pumpkin Bread is a great holiday treat for Thanksgiving and Christmas dinners, too.

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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

(Recipe adapted from Hammons Pantry, a black walnut provider)

Melt-In-Your-Mouth Pumpkin Bread
 
Prep time
Cook time
Total time
 
This lovely pumpkin bread just seems to dissolve in your mouth. It's made with coconut pudding and pie filling mix added to the batter for a secret ingredient that makes this scrumptious pumpkin bread to die for!
Author:
Recipe type: Breads, Rolls and Muffins/Breakfast
Cuisine: American
Serves: 20
Ingredients
  • 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
Instructions
  1. Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda.
  2. Mix with electric beater until smooth.
  3. Stir in flour, sugar, coconut pudding and pie filling mix, and walnuts to pumpkin mixture.
  4. Pour mixture into a 9x5x3” greased loaf pan or 3 miniature loaf pans.
  5. (I spray them with Bakers Joy cooking spray.)
  6. Bake at 350° about 1 hour or until knife inserted in center comes out clean.
  7. Makes 1 9x5” loaf or 3 miniature loaves.

 

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

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.

Melt-In-Your-Mouth Pumpkin Bread | Can't Stay Out of the Kitchen | marvelous #pumpkin #bread that's great for #holiday #baking. #breakfast #dessert

Here’s a close up so you can see the texture of this spectacular bread. Prepare to drool!

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31 Responses to “Melt-In-Your-Mouth Pumpkin Bread”

  1. Amy
    September 13, 2014 at 8:32 am #

    Hello, my family isn’t big on nuts but we all love pumpkin bread. While on vacation to Yellowstone, we ate at this great little sandwich Shoppe that served the best Chocolate Chip Pumpkin Bread. I never thought to add chocolate chips to my pumpkin bread but decided I would give it a shot when we got home. Well, I’m not sure if I’m an idiot or not but that bread ended up a huge mess. It burned on the outside before the inside got close to getting done. I couldn’t believe that adding chocolate chips to the recipe would change things that much. If I were to take this recipe and omit the walnuts and add the chocolate chips, would it cook up okay or do I need to find a whole different recipe? Also, my breads all fall in the middle like you mentioned above. How do I decide the amount of flour to increase. I don’t know why mine fall…they are my mom’s recipes & her loafs all turn out beautifully. There are some of us that just shouldn’t cook, I suppose. Thanks for this recipe. I hope you can give me some advice…it sure would be appreciated. :)

    • Amy
      September 13, 2014 at 9:18 am #

      After I posted the questions above I began looking around and found the answer to the “chocolate chip in the bread” question. Obviously this is my first time on your page. I would still like some advice on how to keep my breads from falling, if you have a minute or two. I know you must get pretty busy. After seeing all these wonderful recipes I decided to make my Granny’s Chicken and Dumplings for dinner tonight. My stomach is growling already. One thing I never thought to do with the dumplings is letting them “dry out”. I’m going to try that tonight and see if that helps them to stay separated in the broth. Thanks for the tip. I think I’ve just found my new recipe central.

      • September 13, 2014 at 11:06 am #

        I allow the dumplings to dry out at least an hour sometimes longer. Then I put them in one by one to avoid sticking together. Also I use a LOT of flour. That helps. I add a few dumpling noodles and then stir them into the broth, and continue doing that until they are all added. Then I cook the dumplings covered until they are no longer gummy. Because I cook so many it usually takes 45 minutes to an hour at a simmer to get them done. I stir every now and then, too.

        Amy, I started this blog to help others who need a little help in the kitchen (like I did when I was first starting out). Back then there weren’t blogs and Internet to turn to in order to see pictures of each step. And, yes, I made more than my share of goofs. That’s why my blog tries to show pictures at different stages to help any who are having difficulties with certain kinds of recipes, or just because a lot of people are visual and it helps them to see the process if they can’t experience it first hand helping someone else in the kitchen.

        I hope all this helps. If you are looking for any particular kind of recipe, let me know and I can show you if I have one similar.

    • September 13, 2014 at 11:00 am #

      Hey, Amy. I’m so glad you stopped by my blog. Let me see if I can help with your questions. Breads fall flat in the middle for a couple of reasons. #1-not enough flour and too much sugar and butter. If the flour isn’t double the amount of the sugar it will probably fall. #2-I know this will sound crazy, but you can’t slam the oven door, doors in your house or anything near your kitchen while you bake homemade breads or cakes or they will collapse. #3-When I stir the dough if it seems too gooey, I usually add flour–in cookies, cakes, or almost any recipe unless it’s a tried and true recipe that someone has given me and I know it will turn out the way it’s supposed to. If it’s a first-time make for me, I usually add flour. Start in 1/4 to 1/2 cup increments. #4-if you’re having problems with the bread browning too much and not cooking on the inside, consider doing this: move your bread loaf to another area of the stove. All of them have hot spots. Maybe you need to lower or raise your cooking rack. After about 45 minutes you may want to tent the bread with foil. This means to lightly drape the foil over top of the bread so it won’t continue browning while baking. Once a knife can be inserted all the way to the bottom of the bread pan and it comes out clean, then the bread is done. Not before! #5-chocolate chips alone added to the batter will not cause the catastrophe you mentioned. You may want to invest in an oven thermometer and make sure your oven is calibrated properly. Finally, Amy, please don’t give up! Are you in a mountain region? If so, (and your mom cooked in a non-mountainous region), that could also be a problem. Yellowstone is certainly mountainous. My niece lives in Colorado Springs, and she has to increase baking soda and decrease sugar in all of her recipes in order for them to raise properly. If you are in a mountainous region, google baking in high air or something like that. Surely there are people out there that accommodate for that. Old cookbooks always used to provide a note about that, but they don’t any more. Keep trying. Start with increasing your mom’s recipes about a third to a half a cup. If that doesn’t work add a little more. For my pumpkin bread recipes I had to DOUBLE the flour until I got the right consistency! Regarding the nuts, is there any kind of nuts your family likes? Almonds, cashews? macadamia? You might try adding in some of those for a replacement, but if no one in your family cares for nuts then eliminate them entirely.
      I hope this helps.

  2. October 28, 2012 at 7:22 am #

    You are truly amazing Teresa!!

    • October 28, 2012 at 1:25 pm #

      Thanks for the kind words, Judy. It’s always nice to be appreciated!

      • January 8, 2013 at 8:03 am #

        Hi! It looks very good and I’m still on the look out for pumpkin bread recipes. I can’t use nuts because of an allergy at home. Do you think it would be good with them?

        • January 8, 2013 at 9:11 am #

          Yes, this is a great recipe. The coconut pudding and pie filling is the key to this recipe being scrumptious.

          • January 8, 2013 at 9:32 am #

            I meant would it be good “without” nuts. Sorry for the typo. I’ll try it and let you know!

          • January 8, 2013 at 1:07 pm #

            Yes, It would be okay without nuts because the coconut pudding and pie filling is the key taste in the recipe. That (besides the pumpkin) cannot be omitted and still have a good result.

            If it was me, though, I would probably substitute cinnamon chips, butterscotch chips, vanilla chips, or chocolate chips for the nuts.

          • January 8, 2013 at 4:30 pm #

            Wow, I didn’t know about cinnamon chips! Sounds great and crunchy and a fine substitute for nuts. Thanks for the tip.

  3. October 27, 2012 at 10:58 pm #

    Love your presentation! Looks yummy.

    • October 28, 2012 at 1:32 pm #

      Thanks. It truly is amazing. Try it sometime, Cindy. I think you’ll love it.

  4. October 27, 2012 at 8:27 pm #

    Looks amazing, Teresa. I have a favorite pumpkin bread recipe that includes shredded coconut, but I think I”ll have to give this one first go at my oven :)

    • October 27, 2012 at 10:43 pm #

      It is really fabulous! Try it out and let me know what you think.

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