Vanilla Pudding Pumpkin Bread Recipe

Introduction

This Vanilla Pudding Pumpkin Bread is a moist and flavorful treat perfect for fall or any time you crave a cozy, spiced loaf. Combining pumpkin puree with vanilla pudding mix creates a tender crumb and rich taste that’s sure to please.

Ingredients

• 1 package (3.4 oz) vanilla instant pudding dry mix
• 1 can (15 oz) pumpkin puree
• 1 3/4 cups flour
• 1 tablespoon baking powder
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/3 cup oil
• 2 eggs
• 1 cup sugar

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a mixing bowl, beat the eggs with the oil until combined. Add the pumpkin puree and sugar, then mix well.
3. Step 3: Add the vanilla pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet ingredients. Stir until just combined.
4. Step 4: Grease a loaf pan with butter or spray it lightly with oil spray. Pour the batter into the pan, smoothing the top.
5. Step 5: Bake in the preheated oven for 1 hour. Allow the bread to rest for 15 to 30 minutes before slicing and serving.

Tips & Variations

• For extra texture, fold in 1/2 cup chopped nuts or chocolate chips before baking.
• Make sure not to overmix the batter to keep the bread tender.
• You can substitute apple sauce for half of the oil to reduce fat content.
• Use fresh pumpkin puree for a more natural flavor, or canned pumpkin for convenience.

Storage

Store the pumpkin bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze wrapped in foil and a freezer bag for up to 3 months. Reheat slices gently in the microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works perfectly. Just make sure it’s well-drained to avoid excess moisture that can affect the bread’s texture.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results.

Vanilla Pudding Pumpkin Bread Recipe

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4.6 from 117 reviews

This Vanilla Pudding Pumpkin Bread is a moist and flavorful quick bread perfect for fall or any time you crave a cozy treat. It combines pumpkin puree, warm pumpkin spice, and vanilla pudding mix for a soft texture and rich taste. Easy to make with simple ingredients and baked to golden perfection, it’s an excellent option for breakfast, snack, or dessert.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 package (3.4 oz) vanilla instant pudding dry mix
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1 cup sugar

Wet Ingredients

• 1 can (15 oz) pumpkin puree
• 1/3 cup vegetable oil
• 2 large eggs

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter. This ensures even baking from the start.
2. Mix wet ingredients: In a large bowl, beat the 2 eggs together with the 1/3 cup oil until well combined. Then add the entire can of pumpkin puree and the 1 cup sugar, mixing thoroughly until smooth.
3. Add dry ingredients: To the wet mixture, add the 3.4 oz package of vanilla instant pudding mix, 1 3/4 cups flour, 1 tablespoon baking powder, 1 tablespoon pumpkin spice, and 1 teaspoon baking soda. Stir everything together until just combined, being careful not to overmix to keep the bread tender.
4. Prepare the loaf pan: Lightly grease a loaf pan with butter or spray it with non-stick cooking spray. This will prevent the bread from sticking and help with an even crust.
5. Bake the bread: Pour the prepared batter into the loaf pan and place it in the preheated oven. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Rest before slicing: Remove the bread from the oven and allow it to cool in the pan for 15 to 30 minutes. This resting time helps the bread set and makes slicing easier without crumbling.

Notes

• Use fresh pumpkin puree or canned 100% pumpkin for best flavor and texture.
• Substitute pumpkin spice with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp ginger if you don’t have pumpkin spice.
• Check for doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For extra moisture, consider adding a handful of chopped nuts or chocolate chips into the batter.

Keywords: pumpkin bread, vanilla pudding, pumpkin spice bread, fall baking, quick bread, moist pumpkin bread