Melt-In-Your-Mouth Pumpkin Bread
Teresa Ambra
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!
Prep Time 20 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Breads, Rolls and Muffins/Breakfast
Cuisine American
Servings 20
Calories 198 kcal
3 miniature bread loaf pans
1 large mixing bowl
measuring cups
measuring spoons
1 wooden spoon
1 electric mixer
1 nut chopper if nuts are not previously chopped
1 bamboo skewer or knife to check bread for doneness
3/4 cup cooking oil or use avocado oil or coconut oil 1 cup pumpkin 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods 1 cups granulated sugar 1/3 cup walnuts chopped (measure after chopping) 1/2 tsp. cinnamon 3 oz. box coconut pudding mix instant or regular 2 large eggs 1/2 tsp. salt 1/2 tsp. baking soda
Mix oil, eggs, and pumpkin, cinnamon, salt, and baking soda in a large mixing bowl.
Mix with electric beater until smooth.
Stir in flour, granulated sugar, coconut pudding and pie filling mix, and walnuts to pumpkin mixture.
Pour mixture into one 9x5x3” greased loaf pans or 3 miniature loaf pans.
(I spray them with Bakers Joy cooking spray.)
Smooth the tops of the bread with a knife or rubber spatula.
Bake at 350° about 1 hour or until knife or bamboo skewer inserted in center comes out clean.
Makes 1 9x5” loaf pan or 3 miniature loaves.
Recipe adapted from Hammons Pantry , a black walnut provider.
© Can’t Stay Out of the Kitchen
Calories: 198 kcal Carbohydrates: 25 g Protein: 2 g Fat: 10 g Saturated Fat: 1 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Trans Fat: 0.04 g Cholesterol: 19 mg Sodium: 120 mg Potassium: 50 mg Fiber: 1 g Sugar: 14 g Vitamin A: 522 IU Vitamin C: 1 mg Calcium: 9 mg Iron: 1 mg
Keyword bread, breakfast, pumpkin bread