Reviewed: Feb. 15, 2012

Have made this recipe many times and there is always at least one request for the recipe. I noticed that previous reviews have had trouble finding coconut cream pudding and substitute other flavors. I too have done this with french vanilla pudding, but I add shredded coconut to keep some of that flavor.

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Reviewer:

katie keane

Reviewed: Nov. 16, 2011

Am having a problem finding INSTANT coconut cream pudding mix, can I use regular cooked mix? Sounds so good I am dying to make this. Thx

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Reviewer:

charlieadie

Reviewed: Nov. 12, 2011

I always get a great reception from this recipe, and I've had several people ask for it. It's easy to make and a perfect seasonal gift. But really, who wants to wait for the season to taste this pumpkin deliciousness? :-) My older sister can't even wait for it to cool out of the oven to take a slice.

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CookieMonster

Home Town: Olalla, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Nov. 9, 2011

Moist and perfect! Fantastic as cupcakes, just reduce the bake time. If you can't find coconut cream instant pudding mix, vanilla is a solid substitute. Best served warm, right out of the oven with a pat of butter on top.

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San Diego Jen

Reviewed: Sep. 12, 2011

This is the BEST pumpkin bread ever!! I make this for the holidays and even my Nana wanted the recipe.

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niki921

Reviewed: Dec. 19, 2010

awesome :D we always use this recipe. except, we use vanilla pudding mix instead of the coconut, and add a 1/2 teaspoon of pumpkin pie spice to make the ultimate version-enjoy :) Dear Summerset, you must have done something wrong, because we have always made this recipe, and it turns out GREAT. Whole family enjoys

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Reviewer:

ellie

Reviewed: Nov. 4, 2010

I make this every year and my brother begs me to make it for him the second fall rolls around. I've noticed he doesn't eat pumpkin bread at parties, but when I make this pumpkin bread he hoards it. It's sweeter, richer and more flavorful than most pumpkin bread recipes.

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PreSim

Living In: Seattle, Washington, USA

Reviewed: Oct. 31, 2010

This will be my go to pumpkin bread. I used fresh pumpkin that was not pureed and I did not use the extra 1/4 cup of oil. I added a half more cup of pumpkin instead. It turned out really moist and wonderful. Also, I did not have coconut pudding mix so I used vanilla instead.

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Reviewer:

Olivia Foxfire

Cooking Level: Intermediate

Living In: Seguin, Texas, USA

Reviewed: Oct. 25, 2010

This is a very moist yummy recipe. I found that there is a slight after-taste and I think it is from the coconut pudding mix. Next time I'll try a vanilla pudding mix. I will also only use 1 cup of veg. oil next time. I will make it again :-)

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