Comida Kraft
Recipe Box

Pumpkin Bread

Prep Time
10
min.
Total Time
1
hr.
15
min.
Servings

16 servings

Vanilla pudding and chopped walnuts give this pumpkin bread its super-moist and nutty appeal.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Mix flour, dry pudding mix, baking powder, spice and baking soda; set aside.
  • Whisk butter, sugar and pumpkin in large bowl. Blend in eggs. Add flour mixture; stir just until dry ingredients are moistened. Pour into 8x4-inch loaf pan sprayed with cooking spray; top with nuts.
  • Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean, covering loosely with foil for the last 20 min. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

Special Extra

Slice the bread loaf, then spread with softened PHILADELPHIA Cream Cheese. If desired, you can heat the bread slices in the microwave before spreading with the cream cheese.

Pumpkin Pie Spice Substitute

No pumpkin pie spice on hand? No problem! Here's an easy way to make your own. For each 1 tsp. of pumpkin pie spice needed, just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.

Variation

Instead of sprinkling the nuts on top of the batter in the pan, you can stir them into the batter before pouring the batter into the pan. Or, you can stir half the nuts into the batter and sprinkle the remaining nuts on top.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 210
Total fat 8g
Saturated fat 4g
Cholesterol 40mg
Sodium 320mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 18g
Protein 3g
% Daily Value
Vitamin A 90 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I made this over the weekend. I made this over the weekend. I was a bit worried when I mixed the dry with the wet ingrediants because it got super thick and didn't really "pour" into the pan, but rather it gooped in. It ended up baking okay, and tastes yummy! It was the taste I was looking for. I like that this didn't use any oil. I didn't have nuts, so didn't use them, and I used fat sugar free pudding mix to cut back on the carbs. I will bake mine a bit longer next time. I followed directions, but this was maybe too moist almost gooey. Will make again the same, but leave in oven an extra 10-15 minutes or so.
Date published: 2012-08-28
Rated 2 out of 5 by from I am in the process of making this recipe and I used the exact size loaf pan. I am in the process of making this recipe and I used the exact size loaf pan. However the batter has spilled over the pan and dripped down on the floor of the oven and is burning. What happened? The recipe does not tell you how full of batter the pan will be. My batter filled pan to the top. Had the recipe stated the batter would fill the pan 2/3 then I would have known the pan isn't big enough even though it is size stated in recipe. Unfortunately I made two batches to bake at the same time since I wanted one for a gift. After an hour, still very uncooked in middle, burnt on the edges, and one loaf has caved in the center. My daughter came over and we tried a slice of the bread and did not like it. Not enough pumpkin taste for us.
Date published: 2012-09-30
Rated 5 out of 5 by from Made this today and it is SCRUMPTIOUS! Made this today and it is SCRUMPTIOUS!!! Wondering if those who had issues with the sides burning forgot to place the foil tent over the pan the last 20 minutes? My new favorite pumpkin bread recipe for sure!!
Date published: 2014-01-07
Rated 1 out of 5 by from In the process of making this recipe, and it has also spilled over the side and dripped to the... In the process of making this recipe, and it has also spilled over the side and dripped to the bottom of the oven and burned. I followed the recipe exactly, so I do not understand what happened. After an hour and 5 minutes, it is burned on the edges and gooey in the middle. Hope it tastes better than it looks.
Date published: 2012-11-20
Rated 5 out of 5 by from I should add to my previous rating that there will be too much batter for the pan. I should add to my previous rating that there will be too much batter for the pan. Fill to within a few inches from the top to allow for the bread to rise. Put the rest ( approx. 3/4 cup) in a medium round condiment bowl suitable for the oven. Bake along with the loaf for approx. 15 minutes.
Date published: 2013-01-29
Rated 5 out of 5 by from This is delicious! This is delicious! I've made it twice, and it was gone very quickly. I made it for a group, and everyone loved it. And it was so easy to make. I will definitely make it again and again!
Date published: 2012-11-22
Rated 5 out of 5 by from I made this twice in one week! I made this twice in one week! And today will be the third time making it. I give them away! I did taste it and it is to die for! I highly recommend this recipe! Delicious!
Date published: 2012-08-30
Rated 1 out of 5 by from terrible. terrible. i cooked it 15 minutes longer and it was still gooey. i will not make it again.
Date published: 2012-10-28
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