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Pumpkin Bread Pudding Recipe

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By Tabitha Alterman | Sep 28, 2018

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Pumpkin Bread Pudding is the perfect fall dessert.
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  • 8-10 servings

    SERVINGS

    Ingredients

  • 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

Directions

  • Heat oven to 325 degrees Fahrenheit. Grease five 5-by-2-1/2-by-2-inch loaf pans; set aside.
  • In a large bowl, beat eggs. Add oil and pumpkin, and beat until smooth. Set aside.
  • 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.
  • Pour batter into prepared pans, and bake for 40 to 45 minutes. Top with pecans, and bake for another 10 to 15 minutes.
  • Serve pudding warm or at room temperature, topped with a dollop of whipped cream.

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