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Pumpkin Pudding Bread

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Rating: 5/5
3 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   2 loaves

recipe id: 59190

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5 eggs
1 1/4 cup vegetable oil
1 can (15 ounce size) solid packed pumpkin
2 cups all-purpose flour
2 cups granulated sugar (can substitute Splenda)
2 small boxes regular vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt


In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth.

Combine remaining ingredients; gradually beat into pumpkin mixture.

Pour batter into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 325 degrees F for 75 to 80 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool completely.

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191 calories, 9 grams fat, 25 grams carbohydrates, 2 grams protein per slice.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I love this recipe! I add 1/2 cup chocolate chips and 2/3 cup chopped walnuts. I am a diabetic so I used Truvia Baking Blend Natural sweetener with sugar. I also changed the flour to 1 cup whole wheat flour and 1 cup all-purpose flour. The recipe turned out fantastic it is a real keeper.

Registered Member at
Member since:
Mar 30, 2012


I am having trouble finding, 2 small boxes regular vanilla pudding mix, I only find INSTANT, in the small box. Can I use the INSTANT? Or Should I buy 2 Large boxes of the REGULAR Pudding, & add the equivalent of the 2 Instant boxes? Thanks for Your help!

Registered Member at
Member since:
Nov 15, 2010

REVIEW: 5 star recipe rating
Love this recipe!
My changes was
4oz applesauce
3/4 C oil
1 C xylitol
1 C brown sugar
2 T ground flaxseed
1 T vanilla

Guest at

REVIEW: 5 star recipe rating
This is a great sweet bread recipe. I'm not a very accomplished baker but this is an easy recipe. Everyone I've passed this out to asks for the recipe.

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