Go Back
+ servings


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
Course: bread
Cuisine: American
Keyword: best pumpkin bread
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!