The pudding-added version is going around our office building, and so far all are reporting good results. I, too, did multiple variations; very moist and lovely, but glad to know next time pudding alone can suffice! And to Brenda regarding the green bottom on what your mother baked--sounds like a chemical reaction between the batter and the pan (part of the reason some recipes say use non-metal bowls to mix) so to be safe I hope you threw it out! I did use non-stick metal pans and greased them, then used a dusting of SOMETHING, be it flour, sugar/cinnamon, cocoa, etc., and all worked out (8 loaves so far). But if you don't want to chance it, perhaps try glass/silicone, paper liners in a metal one, or disposable heavy paper "pans" next time? A friend did muffins instead of loaves, too, so if you use muffin papers that should do the trick. Good luck!
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