Melt in Your Mouth Pumpkin Bread

Melt in Your Mouth Pumpkin Bread

  • Prep Time: 5 mins
  • Total Time: 1 hrs 5 mins
  • Servings: 10-12
  • About This Recipe

    “I got this recipe out of a church cookbook many years ago. It is a simple and delicious pumpkin bread. My daughter who hates coconut loves this bread. It is so moist and tasty that it really does melt in your mouth.”


  • 2/3 cupoil
  • 2largeeggs
  • 1cuppumpkin
  • 1cupflour
  • 1cupsugar
  • 1 (3 1/2 ounce) boxes instant coconut pudding mix
  • 1/2 teaspoonsalt
  • 1/2 teaspoonbaking soda
  • 1/2 teaspooncinnamon
  • Directions

  • Mix oil, eggs and pumpkin.
  • Combine remaining ingredients and add to pumpkin mixture.
  • Bake in a 9x5x3-inch pan at 325° for 1 hour.
  • Reviews

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

  • “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!”

  • “This has got to be, by far the best bread I have ever made!! The first loaf I made was eaten before I got a cahnce to try it! The smell of the house while it is baking is out of this world!!”

  • “This was sooo good!I’m glad a friend of mine directed me to your recipe.Thank you!”

  • “Wonderful and easy!!I do homedaycare and we went to the pumpkin patch got a fresh pumpkin, cored it, baked it and used the fresh pumpkin to make this bread. It was great!!”

  • “So delicious! My roommate and I couldn’t get enough. The onlything I did different was that I added half of the batter to the pan, then added about 1/4 inch layer of brown sugar sprinkled with cinnamon, and then poured the rest of the batter on top. Also, I mixed up a glaze by combining about 1/2 cup of powdered sugar and 1 tbsp. milk more or less and poured that on after the bread had baked and cooled. It was amazing, and I’m planning on making some to take home for Thanksgiving!”

  • “This is a VERY good recipe!I used a cup of dark brown sugar, added about a cup of chopped pecans, lots of extra spice (nutmeg, pumpkin pie spice, cloves, ginger, etc.), used vanilla pudding instead of coconut and baked it between 325 and 350, and my muffins turned out perfectly!I’ll use this recipe over and over again.Thanks!”

  • “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!”

  • “Great Recipe!Most moist Pumpkin Bread I’ve ever eaten.It even overcame my moment of stupidity.Now I can hardly wait to try it made with pumpkin instead of “pumpkin pie mix”!”

  • “This is so moist it almost makes suction noises as you cut into the loaf! Absolutely delicious! I will make this often and make sure I have pumpkin and instant pudding in my cupboard at all times! I would like to experiment with other flavors. My bread did take an additional 15 minutes to get done. I now need to hide it so I do not eat the entire thing myself.”

  • “I have never made anything with pumpkin before and had to buy a can of the pure pumpkin to give a teaspoon to my cat everyday that the Vet recommended for a problem he has.Freezing portions in an ice cube tray and still a lot left over, I decided to try a Pumpkin Bread recipe.I love coconut and all the reviews sounded great.WOW!Had to get a second can and couldn’t wait to make it again.Added 1/2t coconut extract, 1/2 c walnuts and 1/2 c coconut and you could still taste the great pumpkin flavor.My husband is already asking when I’ll make another one.Thanks so much.We LOVE it!”

  • “I’ve just pulled it out of the oven and I’ve already had 3 slices! Fantastic bread! Love the addition of the instant pudding. Makes it so moist! I used white chocolate flavor because it’s what I had on hand. Greased and floured a bundt pan to bake it in. I did have to increase the recipe by 50% in order to make enough for the bundt. Increased everything by 50% except the pudding mix (just had the one box) and it still came out perfect. Also, added about 1/2 c. chocolate chips to the batter.Can’t wait to see how it tastes once it’s cool! Thanks so much for this recipe. I will make it again and again!”

  • “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.”

  • “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!”

  • “My word for a 5-star recipe is YOWZA, and this recipe is YOWZA.I made it for the first time at Thanksgiving and when searching my pantry for ingredients for another recipe, came upon a can of pumpkin and then remembered that I also had a box of coconut pudding left…..sooooo, with mouth watering uncontrollably, I proceeded to make another loaf.It’s in the oven as I write this (just before dinner, dumb!) and the aroma is incredible.”

  • “I have made four loaves of this pumpkin bread and cannot believe I had not rated it. Well…omg it is delicious!!!!!”

  • “I make a very similar recipe to yours but mine makes 2 loaves plus I add in a little nutmeg.This bread is insanely delicious and my most requested quick bread recipe from family.What makes this even better is letting it sit for a day in the fridge.”

  • “Holy cow this is really good, even better with some butter on it!It didn’t rise like a normal sweet bread but it is very dense and still very good. Mine cooked well in a stoneware pan 9×13.I used instant vanilla and doubled cinnamon and added 1 tsp nutmeg. Soooooo good!”

  • “This is really moist bread.Almost too moist but still good.Love the flavor and I used vanilla pudding.Will make again :)”

  • “This was really good and super simple! I made 3 loaves all with different pudding to see which we liked best.
    First I used pumpkin pudding which is available seasonally. It seems to be the best. I didn’t add any additional spices since I figured it was already in there. A dash of pumpkin pie spice wouldn’t hurt though next time.
    Second I used vanilla pudding. It turned out fine, but it wasn’t our favorite. I would use it over the coconut though.
    Third was the coconut. I didn’t really like this as much. It was still good, but the coconut flakes from the pudding made kind of a strange texture.
    So overall I would say add pumpkin pie spice instead of just cinnamon and if you can find it use the pumpkin jello pudding. Thanks for the recipe I will be making this for a bake sale!”