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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (79g) Recipe makes 10 servings |
||
| Calories 312 | ||
| Calories from Fat 149 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.7g | 25% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 5.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 42mg | 14% | |
| Sodium 296mg | 12% | |
| Potassium 76mg | 2% | |
| Total Carbohydrate 38.9g | 12% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 26.6g | ||
| Protein 2.8g | 5% | |
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Melt in Your Mouth Pumpkin Bread
By: Mysterygirl
Nov 13, 2001
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.
SERVES 10 -12
Ingredients
- 2/3 cup oil
- 2 large eggs
- 1 cup pumpkin
- 1 cup flour
- 1 cup sugar
- 1 (3 1/2 ounce) box instant coconut pudding mix
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
Directions
1
Mix oil, eggs and pumpkin.2
Combine remaining ingredients and add to pumpkin mixture.3
Bake in a 9x5x3-inch pan at 325° for 1 hour.
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- Course > Breads > Quick Breads
- Course > Lunch/Snacks
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
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- Preparation > Equipment > Freezer
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Occasion > Gifts
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: flippersfriend
On Dec 20, 2008
Flavor is good, but I tried doing it in the bundt pan like other people and it definitely takes over an hour. It did not rise like what I am use to. I do rum cakes ever year and they are up to the top of the pan, but this rose like half the height. will have to play with it.
From: carmenskitchen
On Nov 25, 2008
I like this recipe b/c it is really easy, a recipe you can memorize by heart in a flash. I used french vanilla pudding and included a 1/2 of allspice then topped it with an orange glaze and that made it really decadent! I am all for a moist bread but I wanted to see how maybe I could get it to firm up just a bit more. I tried it at 350 degrees instead for the same amount of time and the center was better but the outside was a bit too hard. Whatever the case, great recipe and tastes 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: RecipeNut
On Nov 23, 2001
This bread is awesome! It really does melt in your mouth. This is a keeper!
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