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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 2 large loaves
- 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
In a large bowl whisk together the pumpkin, eggs, applesauce and oil.
In another large bowl, mix together all of the other ingredients. Stir the pumpkin mixture into the flour mixture just until combined.
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.
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.
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!