December 27, 2010


Pumpkin always sounds good to me.  I usually don't get sick of it during the Fall season and I like to eat it all year long.  My friend gave me a copy of a cookbook she made for her mom for Christmas.  This was one of the recipes in it.  As soon as I saw it, I knew it would be the first thing I tried out of the book.  It sounded interesting, because It has a box of vanilla pudding in it.  I had never heard of that in pumpkin bread.  So, I made it and I loved it.  I even just stirred everything together with a wooden spoon and didn't even break out the mixer.  The recipe does not have chocolate chips in it, but I love chocolate with pumpkin, so I added some.  The bread has the perfect amount of pumpkin and spice.  For once, the outside part is actually my favorite, it is slightly chewy, but the inside is super soft and moist.  So, next time you get a craving for something pumpkin, give this bread a try.   
Pumpkin Bread
adapted from: Kelly P.

1 c. canola oil
3 large eggs
1 (15 oz.) can pumpkin
3 c. flour
3 c. sugar
1 (3 oz.) box instant vanilla pudding
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. milk chocolate chips (I added)

Preheat oven to 350 degrees.  Grease two loaf pans.  In a large bowl, beat oil, eggs and pumpkin until combined.  Add the sugar and mix well.  Add the flour and all the spices.  Stir in the pudding mix and chocolate chips.  Divide evenly between loaf pans.  Bake for 40-45 minutes or until a toothpick inserted comes out clean. (Mine took about 1 hr. and 10 min.)


  1. I have a few pound cake recipes that call for pudding mix, and they make the cakes so moist! Like you, I don't tire of pumpkin during the colder months, and this bread looks absolutely scrumptious. :)

  2. I bet the pudding makes this extra delicious!