THE BEST PUMPKIN BREAD

Pumpkin Bread that is soft and delicious because it is made with vanilla and butterscotch pudding mixes and then it is drizzled with a cream cheese glaze!

Pumpkin Bread is a must-have staple every fall and this particular recipe is simply the best one that I have ever tried! I think it’s because there is a lot of pudding involved which yields an amazing texture every single time. Recently I began adding a cream cheese drizzle on the top just because it is pretty, and let’s face it – this bread tastes kinda like cake anyways so we might as well add some frosting! If you really want to splurge, add some chocolate chips in the batter also! Pumpkin Bread is the perfect gift for neighbors and friends and I love this recipe because you can make 2 large loaves or even 4 small loaves to share!

Pumpkin Bread that is soft and delicious because it is made with vanilla and butterscotch pudding mixes and then it is drizzled with a cream cheese glaze!

THE BEST PUMPKIN BREAD

  • 15 oz can pumpkin
  • 6 eggs, lightly beaten
  • 2/3 cup cinnamon applesauce (or you can use regular applesauce and add 1 tsp cinnamon to the batter)
  • 1/2 cup oil
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 small box (3 oz) cook and serve vanilla pudding
  • 1 small box (3 oz) cook and serve butterscotch pudding
  • 1 Tbsp. pumpkin pie spice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 3 Tbsp milk, plus more if needed for desired consistency
  1. In a large bowl whisk together the pumpkin, eggs, applesauce and oil.
  2. In another large bowl, mix together all of the other ingredients.  Stir the pumpkin mixture into the flour mixture just until combined.
  3. Pour the mixture into greased loaf pans.  You can either make two large loaves or five 5.75X3 inch pans.  I actually made one large loaf and two smaller ones and it worked out great.  Bake at 350 for 55-60 minutes (larger pans) or 40-45 minutes (smaller pans), or until a toothpick inserted in the center comes out clean.
  4. Place the pans on a wire rack for about 10 minutes before removing the loaves from pans.  Cool completely on wire racks and then drizzle with the Cream Cheese Glaze if desired.
  5. To make the Cream Cheese Glaze, beat cream cheese with an electric mixer for 1-2 minutes and then add powdered sugar. Mix well for about a minute and then add the milk, mixing on low speed until smooth. If you need to thin the glaze a bit in order to drizzle it, add a little more milk and mix until you have the perfect consistency. I just drizzled mine with a spoon but you could put it in a squeeze bottle too. Enjoy!

If you enjoyed our recipe for Pumpkin Bread, you might want to try the following recipes too!

Pumpkin Bread that is soft and delicious because it is made with vanilla and butterscotch pudding mixes and then it is drizzled with a cream cheese glaze!

Pumpkin Bread that is soft and delicious because it is made with vanilla and butterscotch pudding mixes and then it is drizzled with a cream cheese glaze!

 

Yields 2 large loaves

THE BEST PUMPKIN BREAD

Pumpkin Bread that is soft and delicious because it is made with vanilla and butterscotch pudding mixes and then it is drizzled with a cream cheese glaze!

10 min

60 min

1 hr, 10 Total Time

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Recipe Image

Ingredients

  • 15 oz can pumpkin
  • 6 eggs, lightly beaten
  • 2/3 cup cinnamon applesauce (or you can use regular applesauce and add 1 tsp cinnamon to the batter)
  • 1/2 cup oil
  • 2 cups flour
  • 1 1/2 cups sugar
  • 1 sm. box (3 oz) cook and serve vanilla pudding
  • 1 sm. box (3 oz) cook and serve butterscotch pudding
  • 1 Tbsp. pumpkin pie spice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Cream Cheese Glaze
  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 3 Tbsp milk, plus more if needed for desired consistency

Instructions

  1. In a large bowl whisk together the pumpkin, eggs, applesauce and oil.  
  2. In another large bowl, mix together all of the other ingredients.  Stir the pumpkin mixture into the flour mixture just until combined.  
  3. Pour the mixture into greased loaf pans.  You can either make two large loaves or five 5.75X3 inch pans.  I actually made one large loaf and two smaller ones and it worked out great.  Bake at 350 for 55-60 minutes (larger pans) or 40-45 minutes (smaller pans), or until a toothpick inserted in the center comes out clean.  
  4. Place the pans on a wire rack for about 10 minutes before removing the loaves from pans.  Cool completely on wire racks and then drizzle with the Cream Cheese Glaze if desired.
  5. To make the Cream Cheese Glaze, beat cream cheese with an electric mixer for 1-2 minutes and then add powdered sugar. Mix well for about a minute and then add the milk, mixing on low speed until smooth. If you need to thin the glaze a bit in order to drizzle it, add a little more milk and mix until you have the perfect consistency. I just drizzled mine with a spoon but you could put it in a squeeze bottle too. Enjoy!
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