Pudding Pumpkin Bread(Breakfast)
A moist pumpkin bread with coconut pudding and warm spices, perfect for breakfast or snack, offering rich flavors and a hearty texture that appeals to all ages.
Ingredients
Instructions
- Grease and flour 2 full size loaf pans.
- In a large mixer bowl, sift together flour, salt, soda, and spices.
- Stir in coconut pudding mix.
- Make a well in the center and add beaten eggs, sugar, oil, pumpkin, and vanilla.
- Beat on medium speed until well blended.
- Stir in chopped nuts.
- Do not overbeat.
- Pour batter into prepared loaf pans.
- Bake at 350°F for 50 to 60 minutes.
Tips & Substitutions
For added moisture, consider substituting half of the oil with applesauce. You can use any nut of your choice, such as walnuts or pecans, if you prefer. If you want to reduce sugar, try using a sugar substitute that measures cup-for-cup like Stevia. Ensure you don’t overbeat the batter for a tender bread. For an extra flavor twist, add a teaspoon of vanilla extract.
Serving Suggestions
This pudding pumpkin bread is delightful on its own, but it can also be served with butter or cream cheese spread for extra flavor. Pair it with a warm cup of coffee or tea for breakfast or a snack. For a heartier meal, consider serving alongside a Cheesy Oven Omelet. You can also enjoy it as a sweet treat with a scoop of vanilla ice cream.
Storage & Reheating
Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To freeze, wrap slices in plastic wrap and then place them in a freezer bag; they can last up to 3 months. To reheat, warm individual slices in the microwave for about 15-20 seconds or toast them for a crispy finish.
Nutrition & Diet Analysis (per serving)
Each serving of Pudding Pumpkin Bread(Breakfast) contains roughly 994 calories, with 5g protein, 43g carbohydrates, and 92g fat. It is an excellent source of vitamin A (36% of the Daily Value) and vitamin C (29% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of pudding mix?
Yes, you can use fresh pumpkin puree instead of pudding mix, but you’ll need to adjust the dry ingredients. Use about 1 cup of puree and reduce the liquid slightly to maintain the batter consistency. Keep in mind that the flavor and texture will differ from the original recipe.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes). This will help bind the ingredients while keeping the bread moist.
How do I know when the bread is done baking?
To check if the pumpkin bread is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the toothpick has wet batter on it, bake for an additional 5-10 minutes. Also, the top should be golden brown and spring back when lightly pressed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).