73 Reviews of Melt in Your Mouth Pumpkin Bread

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!

From: RecipeNut

On Nov 23, 2001

This bread is awesome! It really does melt in your mouth. This is a keeper!

From: Shroomie

On Mar 3, 2005

How can this bread be so delicious, when it is so easy to make?! I made a double batch at 4:30 am and took the warm loaves to work. A coworker said it was like having a piece of pumpkin pie. I used the cheesecake pudding and next time will try butterscotch. Thanks for sharing the recipe Mysterygirl!

From: beckas

On Jun 20, 2003

This bread was very moist and tasted wonderful! I baked the bread for 70 minutes and it was done. I used cheesecake flavored pudding since I couldn't find coconut pudding. The smell of the bread baking drove my DH crazy and he demanded a piece as soon as the bread came out of the oven. After tasting the bread, he demanded a second piece! This bread is excellent at room temperature or heated. Thanks Mysterygirl for posting this excellent recipe!

From: Happy Harry #2

On Feb 10, 2005

Well, here I am ready to make this terrific pumpkin bread again when I discover that I had taken the wrong flour out the last time(I knew from the reviews I'd make it again). I had used bread flour instead! Don't know if this made a difference or not but my loaves were high and light. Otherwise I followed your recipe to the tee. Going to make four loaves tonight and will try with both types of flour and let you all know the results.

From: Mama Dia

On Jan 10, 2005

I served this for dessert with a scoop of cinnamon ice cream on top. It was fantastic! My husband said it all with the comment "This is wicked awesome!" Thanks for the recipe.

From: ciao

On Jan 13, 2004

Mg! Great pumpkin bread! My whole family loved it! I had to sub vanilla for the coconut pudding, I was sure that I had some, but at the last minute discovered I didn't. But if it's half as good as it was with vanilla, I'll be making it again soon, lol. My kids loved it for snack time at school, and they are very picky. Baked for exactly one hour and it was perfect. Made 2, one with nuts, and one without, to please everyone. Thanks for a great recipe.

From: ~Leslie~

On Nov 5, 2004

OK, this was just AWESOME! I made it with vanilla pudding as it was on hand, and the whole family went crazy for it! Well written and just the easiest recipe ever. Thanks for sharing! (PS: I normally do NOT like pumpkin one bit...but I loved this!)

From: Hugce

On Dec 8, 2003

Mysterygirl...let me add my accolades to all the rest. I too didn't find coconut pudding, so I used vanilla pudding and added coconut extract. Also doubled the recipe cause I used a 15 ounce can of pumpkin. Also added walnuts. This is the best pumpkin bread on the planet and beyond. Thanks