Butter an 8×4 inch loaf pan.
In a large mixing bowl, use a fork to stir together the flour, dry pudding mix, baking powder, baking soda, pumpkin pie spice and cinnamon.
In the bowl of a stand mixer, add the melted butter, sugar, pumpkin puree and eggs. Using the paddle attachment, stir everything together until the mixture's smooth. Slowly stir in the dry ingredients, a little at a time, just until everything's evenly combined.
Transfer the batter into the prepared pan. Sprinkle the nuts evenly out over top of the batter.
Bake at 350 degrees for 60 to 65 minutes, or until a wooden skewer or butter knife inserted into the center comes out clean.
Let the pumpkin bread cool in the pan for ten minutes, away from heat. Run a butter knife around the edges to loosen the loaf from the pan. Carefully remove the bread to a wire rack to finish cooling.
Add 1/4 cup of powdered sugar to a mesh strainer. Sift out over top of the cooled pumpkin bread until it's evenly coated.
Slice and serve! This pairs well with coffee, tea, or milk.