Pudding Mix Pumpkin Bread is something I adapted from allrecipes.com and BBonline. My version is below, but I think they are all more or less the same with the key ingredient being pudding mix. Also, the intro on allrecipes.com saying “think of this as pumpkin pie in bread form” is good advice.
When I took the loaf out of the oven, I really wanted to cut into it. Of course since I baked it for my grandma, I couldn’t, because that would have been rude. In hindsight, I don’t think she would have cared, but at the time I felt I should keep it whole. All I can say is it smelled so good, and I could tell after doing the toothpick test that it was going to be a very, very moist bread.
I called my grandmother after the holiday and tried to get an objective review of Pudding Mix Pumpkin Bread. She said she liked it a lot, commented on how moist it was, then asked my opinion as to how she should prepare it. That is, whether it should be toasted or what. This kind of led me to believe that maybe she found it too moist, but she said she didn’t. Anyway, if someone makes this, please let me know.
Pudding Mix Pumpkin Bread with Dark Chocolate Chips
1 cup canned pumpkin (about half a can)
2 large eggs
1/2 cup plus 2 tablespoons vegetable oil
1 (3.4 oz) box vanilla instant pudding mix
1 cup sugar
1 cup flour (140 grams)
1/2 cup dark chocolate chips
1/2 teaspoon baking soda
1/2 teaspoons salt
1/2 teaspoon ground cinnamon
Preheat oven to 325 degrees F. Spray a loaf pan (9×5) with flour-added cooking spray.
In a large bowl, stir together pumpkin, eggs, oil, pudding mix and sugar.
Remove 1 teaspoon of the flour and toss with chocolate chips. Set chips aside.
In a separate bowl, whisk together the remaining flour, baking soda, salt and cinnamon. Stir the flour mixtre into the pumpkin mixture, mixing only until combined. Stir in flour-coated chocolate chips.
Scrape batter into pan and bake for 70 minutes or until a toothpick inserted comes out clean.