Melt in Your Mouth Pumpkin Bread

From: Lesley Anne

On Nov 19, 2009

OMG, this is the BEST Pumpkin Bread I have ever had. I kid you not, I made two loaves of this and it was gone in no time. I had people asking me for the recipe. I'm making it again for Thanksgiving, but I'm going to add some walnuts to it. So moist and delicious!

From: Milking Mom

On Nov 11, 2009

My new pumpkin bread recipe! So moist and dense, as pumpkin bread should be. I also used vanilla pudding as opposed to coconut pudding and the pumpkin flavor was great. I made this to take to a potluck and everyone was asking for the recipe. Drizzled the finished product with a maple butter frosting to dress it up, it looked wonderful.

From: Sue L

On Oct 16, 2002

I was looking for a pumpkin bread that would be different from my own recipe, and when I saw that coconut pudding, I knew I had found it! Although I couldn't find that in "instant", I chose the "cook and serve" coconut cream pudding and was go for launch. This was easy peasy to toss together. Don't forget to grease and flour the bottom of that pan! And it came out of the oven right on time. It has a wonderful taste of pumpkin with coconut as well, and is very moist from the pudding mix. It definitely melts in your mouth! A keeper even if you have a prized pumpkin bread recipe stashed away! Thanks, Mysterygirl!

From: LoraBelle

On Sep 24, 2006

This is an absolutely awesome pumpkin bread! So, so moist. I didn't have coconut pudding so I used vanilla and I used a mini loaf pan that makes 8 minis so I baked it at 350 for 35 minutes and it is to die for. My only suggestion is to bake in the morning so that it can cool thoroughly for a few hours. If you put it in a sealed container too soon, the outside gets sticky. Overall 5 stars!