Reviewed: Dec. 25, 2008

Great bread...next time I think I will use a little less oil. All I had on hand was a can of Libby's pumpkin pie mix and it tasted great.

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CHEEZAZ

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Reviewed: Dec. 24, 2008

We love pumpkin bread and with a few revisions of our own, this recipe was a serious hit! We made 8 loaves and took to neighbors. OUR VERSION: we replaced the 1 1/2 Cup of oil with two ripe bananas mashed and 1/2 cup of real butter softened. The loaves were beautiful, moist and loved by all! I added chopped walnuts to some for the people who love nuts it made this delicious bread even better! This recipe is a keeper. NOTE: We tried one batch with butterscotch pudding, 3/4 cup coconut, walnuts and butterscotch chips- It was amazing too!

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Morning Sunshine

Cooking Level: Expert

Living In: Snohomish, Washington, USA

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Reviewed: Nov. 26, 2008

This was very good bread. even better when cooled. I followed the advice of some of the reviews but I used all applesauce & no oil at all. I also used 1 frence vanilla pudding & 1 sugar free vanilla pudding insted of coconut. It was great. And my husband who likes nothing "low fat" could not even tell the difference. It was VERY moist though so if you like a firm bread consistancy this might not be the one for you.

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Amy J

Cooking Level: Expert

Home Town: Shreveport, Louisiana, USA

Living In: Sachse, Texas, USA

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Reviewed: Nov. 25, 2008

This recipe is very good!! My only reccomendation is using applesauce instead of oil. The first time I made it i used the amount of oil the recipe called for and it was way too oily.

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vizsla mom

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 19, 2008

This is awesome. Best pumpkin bread I've ever had.

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deanna

Cooking Level: Beginning

Living In: Olympia, Washington, USA

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Reviewed: Nov. 9, 2008

This recipe was pretty good... The coconut adds an interesting texture, i thought i would taste the coconut more, so i was pleasently surprised. I forgot that other people said to add in some baking powder and I hadn't... And they still rose, just not by much. Very good, very moist, and dense. However, I might double the recipe, but use three boxes of pudding... Make them for christmas presents. It was a little bit TOO dense and moist for me. My boyfriend really likes it though.

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Jen Highland

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2008

be sure to add 2 tsp baking powder to recipe so bread will rise. M kids love this bread. I use french vanilla pudding instead of coconut, like it better.

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KGRIPP

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Reviewed: Oct. 22, 2008

this was awesome...and i changed it alittle. i added 1 more egg and more pumpkin and cheescake flavored pudding.. i loved this recipe and so did my household!

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colleen

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Reviewed: Oct. 6, 2008

the BEST pumpkin bread ever!! every time make pumpkin bread i will definetly use this recipe! my favorite part is definetly how moist it is all my friends and family LOVE this recipe!! enjoy it!!!

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Ellie

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Reviewed: Aug. 22, 2008

Everyone I make this for loves it soooooo much. This is my daughter's all time favorite thing that I make, ever since she was 2 she asks me to make this all the time. I change a few things that I think make it taste better and make it healthier. I use half whole wheat flour, and instead of coconut cream pudding mix I use 1 sugar free vanilla mix, and 1 sugar free butterscotch mix, also use half a cup of oil and half a cup of applesauce, I double the cinnamon, and I add a tsp of nutmeg, and I only use 1 1/2 cups of sugar instead of 2 cups, also I use 3 whole eggs and 2 egg whites and I whip them for about a minute with an electric mixer before adding to the batter. It also takes 15-20 minutes longer than the recipe says to cook. I know it is a lot of changes but it tastes amazing!

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SarahG

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Reviewed: Apr. 27, 2008

Awesome sweet bread! I've made this in a bundt pan. Bake for 1 hour + 15 minutes. After it has cooled, you can drizzle with a glaze of 1 cup powdered sugar, 1 Tbl butter, 2-3 Tbl milk. To reduce fat and maintain the moist texture, I cut the oil in half and replaced with natural applesauce. I've also added pumpkin pie spice. Sometimes I add almond extract. To cut this in half to make one loaf try: 1/3 cup oil 1/3 cup natural applesauce 2 large eggs 1 cup pumpkin puree 1 cup flour 1 cup sugar 1 box (3 1/2 oz) coconut cream pudding 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cinnamon 1/2 tsp pumpkin pie spice 1 tsp almond extract

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BROZZY

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2008

The best recipe i've ever used. Literally melts in your mouth. I had to cook for a little longer than the specified time, but soo worth it. I also added a few extra spices to give it a bit more flavor.

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rennegade85

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Reviewed: Mar. 19, 2008

This was a moist bread but a little bland in comparison to other pumpkin breads that I have made, although it may be because I had to use vanilla pudding since I didn't have coconut pudding on hand. Next time I will try the recipe exactly and hopefully it will be a 5-star!

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WannaCook

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Reviewed: Jan. 22, 2008

This recipe is very good but with a few changes it can be a little healthier. I reduced the oil to one cup and use canola instead of vegetable oil. Canola has lots of mono and poylunsaturated fats that are better for you. Also, I used egg beaters instead of regular eggs. Also add 2 1/4 cups pumpkin instead of 2 cups and a little more cinnamon. We also used vanilla pudding instead of coconut and it is still delicious. It is by no means a lowfat snack but small changes can make a difference. Your family won't be able to tell the difference! I promise!

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healthymom627

Cooking Level: Intermediate

Living In: Westland, Michigan, USA

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Reviewed: Jan. 3, 2008

Wonderful bread and so moist and I've passed the recipe on to those who I gave the breads to. Thanks

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Madaline

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Dec. 24, 2007

good taste but somewhat dense and flat after cooling

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slkneib

Cooking Level: Expert

Living In: Gig Harbor, Washington, USA

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Reviewed: Dec. 13, 2007

So good! I did as others suggested: double baking soda, cut oil to 1 cup, and a few sprinkles of nutmeg (next time I'll add a bit more)then I baked them in those Reynolds fun shapes for 15 minutes, wrapped them up, and put them with my Christmas baskets. Yum-my!

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Charlene

Cooking Level: Intermediate

Living In: De Soto, Missouri, USA

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Reviewed: Nov. 26, 2007

This recipe is awesome. I made it to go along with our Thanksgiving dinner and everyone loved it! The coconut pudding is wonderful. There's just a hint of the taste in there - definitely not overpowering. You need to try it before switching to vanilla pudding. I did follow some other reviewer's suggestions and added 2 tsp. of the baking powder. Also substituted half of the flour with whole wheat. The bread is very moist so I did cut down on the oil to just one cup. Added plenty of cinnamon and a little nutmeg for a tiny extra spice...it was fabulous. I even impressed my mother-in-law who is a great cook!

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jenabowen

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Reviewed: Nov. 25, 2007

This was probably the best pumpkin bread I have ever made. My 13 yr old son just loved it and this morning it was the first thing he asked for breakfast! The only thing I did differently was because I couldn't find coconut cream pudding mix, I used Vanilla pudding mix and threw in about 3/4 cup coconut and it turned out great. Oh and the other thing I did differently was I read the mixing directions wrong and mixed everything together at once...don't know if that made a difference or not. I will make this again and maybe add Craisins or something.

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Aardvark219

Cooking Level: Expert

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Reviewed: Oct. 28, 2007

i did as other reviewers suggested: added nutmeg, cut the oil to 1c, and upped the baking soda. i used the recipe to make muffins rather than loaves and coated them with cream cheese frosting- they came out great! i love the hint of coconut flavor.

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colleencolleen2

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Melt In Your Mouth Pumpkin Bread

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