Reviewed: Oct. 24, 2007

This recipe got rave reviews from everyone who tried it. People have been asking for the recipe left and right. I did not have coconut cream pudding so I used vanilla instead and I replaced the cinnamon with 1 tablespoon of pumpkin pie spice. An Awesome recipe!

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BUBBYBOYZ

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Reviewed: Oct. 21, 2007

Simply wonderful! I reduced the oil to just a cup, and was still plently moist (next time I think I will try half applesauce & half oil). Great recipe!

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fasttrackjro

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Reviewed: Mar. 17, 2007

This was so moist and delicious. I'll definately make it again. I modified it a bit by adding cinnamon, nutmeg, and 2t baking powder - also, baked for 1 hour 30 minutes.

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brendad

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Reviewed: Oct. 29, 2006

I think the description at the top, "Think of this as pumpkin pie in sweet bread form" describes it best. If you are expecting regular pumpkin bread texture, you may want to keep searching. However, this is SO moist! And if you bite into it remembering that it has a pumpkin pie consistency, you will love it. I personally think it could have used a bit more cinnamon and possibly other spices like cloves, nutmeg, etc. So next time I make this, I would probably add more spices and use vanilla instead of coconut pudding. I made this in mini loaves and my kids devoured them. My personal opinion is that it tastes better the next day.

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celeste

Cooking Level: Expert

Home Town: Corona, California, USA

Living In: Cedar City, Utah, USA

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Reviewed: Oct. 24, 2006

Good recipe. Modified it a bit- added allspice and nutmeg and used half the oil and 1/2 cup applesauce, 1 c. all purpose flour and 1 c wheat flour. Tastes great, my boyfriend loves it. Only slight complaint is that it leaves your fingers pretty greasy...not sure if it's because I modified or not. Thanks for the recipe.

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Karen H.

Cooking Level: Intermediate

Home Town: Alcester, South Dakota, USA

Living In: Bend, Oregon, USA

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Reviewed: Oct. 20, 2006

i have to say I was very excited to finally bake this bread!! I've been craving it and this recipe surely does not let down! I did read the other reviews and added 1 more tsp of baking soda and some nutmeg and allspice. Also baked a little longer. I think the texture is perfect-just what pumpkin bread should be! Definately a great recipe!

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L

Cooking Level: Intermediate

Home Town: Port Credit, Ontario, Canada

Living In: Ann Arbor, Michigan, USA

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Reviewed: Sep. 18, 2006

Not bad, but needed more spice. I will probably make this again, and when I do, I will use a lot more spice. I liked the almost custard-like texture to the bread, but those who tried the bread thought it was a little bland. Somehow, it still managed to disappear within a few days.

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MSYESTERDAY

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Reviewed: Dec. 20, 2005

Created this confection for the second time with the same results - FABULOUS! I have tweaked it for a bit more of a health kick. 1. Replaced half the flour with whole wheat. 2. Threw in about 1 Tablespoon of Flax Seed meal 3.Used 1 Cup organic virgin coconut oil in place of vegetable oil. 4. Added more spices (Cinnamon, cloves & nutmeg). 5. Folded in 1/4 Cup shredded coconut!

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BoltGirl

Cooking Level: Expert

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Reviewed: Nov. 24, 2005

My family is totally in love with this recipe. I changed the coconut pudding to vanilla, since no one in my family likes coconut. I also upped the cooking time to 1 hour 15 minutes. Other than that, it's a HUGE hit!!

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AMBERMOCK

Cooking Level: Expert

Living In: Lehi, Utah, USA

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Reviewed: Oct. 25, 2005

I loved this recipe. I did cut down on the oil a bit (to one cup) and used vanilla pudding instead but it still came out delicious. A word of caution, this has more of a pumpkin pie consistency than a bread consistency (my husband complained a bit but I thought it was great!)

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Kim

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Reviewed: Oct. 18, 2005

My husband and 2 1/2 year old son loved this bread. They wanted a slice after every meal for three days. It is very moist. Personally, I like my bread with more spice and might try different puddings, but overall well-received.

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ILOVEBEINGAMOMMY

Cooking Level: Expert

Living In: Bakersfield, California, USA

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Reviewed: Sep. 17, 2005

I wanted to like this recipe, I really did--but after TWO hours in the oven, there are still raw bits in the center. I followed the recipe exactly, except for adding a pinch of pumpkin pie spice. Very disappointing.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Sep. 8, 2005

This was really good. I used whole wheat flour instead of white flour, and used extra pumpkin instead of oil. It came out moist and delicious!

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PUDDLESTOMPER

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Reviewed: Jun. 7, 2005

Excellent recipe! I will use this for pumpkin bread from now on. I couldn't find the coconut pudding (will keep looking) so I used a box of vanilla and a box of lemon (had them on hand). Next time I may try just one cup of oil. It was so moist, I almost couldn't get it firm enough, even with longer cooking time, and my fingers are very greasy after having a piece. Great flavor! Thanks Corwynn!

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KRISTIN

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Reviewed: Jan. 3, 2005

This bread was really good, even though I'm not a big coconut fan. I can't wait to try it with butterscotch pudding mix!

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Rachel DeYoung

Cooking Level: Expert

Home Town: Newburgh, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Dec. 9, 2004

I made this recipe for Thanksgiving and found it to be DEElish! However, I added some coconut and butter extracts which realy did make it great. Put it this way, there was no leftover to take home.

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FANTASKMANJAR

Cooking Level: Expert

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Reviewed: Nov. 21, 2004

Delicious! And freezes well. Makes great presents.

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SKEMPSTER

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Reviewed: Nov. 7, 2004

This bread was very moist and melted in my mouth. I love the subtle coconut flavor.

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JBOECKMAN

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Reviewed: Oct. 24, 2004

This is the "best ever" pumpkin bread. The texture is excellent and the men at the mill where my husband works can't get enough of it. I have sent many copies of the recipe to work with him. And honey if a man wants the recipe... it's good cookin. I can't always find coconut pudding but have substituted other flavors, the cheesecake instant pudding is great! I too have to bake it longer, about 80 minutes or so.

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SISU222

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Reviewed: Jan. 2, 2004

This bread was fantastic, I couldnt make enough over the holidays. They only thing I changed was that I added more cinnamon and added nutmeg and allspice. LOved it

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TTESSA21

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Melt In Your Mouth Pumpkin Bread

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