Pumpkin Bread Pudding Recipe

This dessert recipe for pumpkin bread pudding is simple to make, yet tastes like a complex dish, and is sure to please anyone and everyone.

From the Capper's Farmer recipe archive
Fall 2018

  • Pumpkin bread pudding
    Pumpkin Bread Pudding is the perfect fall dessert.
    Photo by Getty/istetiana
  • Pumpkin bread pudding

Yield: 8-10 servings

Enjoy learning about and choosing the best varieties of pumpkins, squash and other colorful fall fruits to incorporate into your favorite recipes!


  • 5 eggs
  • 1-1/4 cups oil
  • 2 cups pumpkin purée
  • 2 cups flour
  • 2 cups sugar
  • 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Coarsely chopped pecans
  • Whipped cream


  1. Heat oven to 325 degrees Fahrenheit. Grease five 5-by-2-1/2-by-2-inch loaf pans; set aside.
  2. In a large bowl, beat eggs. Add oil and pumpkin, and beat until smooth. Set aside.
  3. In another bowl, combine the flour, sugar, dry pudding mix, baking soda, cinnamon, and salt, and whisk to combine. Gradually beat flour mixture into pumpkin mixture.
  4. Pour batter into prepared pans, and bake for 40 to 45 minutes. Top with pecans, and bake for another 10 to 15 minutes.
  5. Serve pudding warm or at room temperature, topped with a dollop of whipped cream.

More from the Capper's Farmer recipe archives:

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