Vanilla Pudding Pumpkin Bread
Delight in the moist and flavorful Vanilla Pudding Pumpkin Bread, a cozy autumn treat combining pumpkin puree, warm spices, and instant vanilla pudding mix for extra moisture and softness. Perfect for breakfast, snacks, or dessert, this easy-to-make bread offers a rich blend of pumpkin spice and vanilla-enhanced sweetness in every bite.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 2 eggs
- 1/3 cup oil
- 1 can (15 oz) pumpkin puree
Dry Ingredients
- 1 package (3.4 oz) vanilla instant pudding dry mix
- 1 3/4 cups flour
- 1 tablespoon baking powder
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it is hot and ready for baking.
- Mix Wet Ingredients: In a large mixing bowl, beat together the eggs and oil until well combined. Add the pumpkin puree and sugar, then mix thoroughly to integrate all ingredients smoothly.
- Add Dry Ingredients: Gradually add the vanilla instant pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet mixture. Stir gently just until all the ingredients are incorporated; avoid overmixing to keep the bread tender.
- Prepare Pan and Bake: Grease a loaf pan using oil spray or butter. Pour the batter evenly into the pan, smoothing the top. Bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Once baked, remove the bread from the oven and let it rest in the pan for 15-30 minutes to set. Then, carefully remove from the pan, slice, and enjoy warm or at room temperature.
Notes
- For a richer texture, consider adding 1/2 cup chopped nuts or chocolate chips to the batter before baking.
- Ensure pumpkin puree is pure and not pumpkin pie filling which contains spices and sugar already.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe can be converted to gluten-free by substituting all-purpose flour with a gluten-free baking mix.
- Adjust sugar to taste for less sweetness if desired.
Nutrition
- Serving Size: 1 slice (assuming 12 slices per loaf)
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: pumpkin bread, vanilla pudding, pumpkin dessert, autumn baking, pumpkin spice bread
Find it online: https://cookcrisis.com/vanilla-pudding-pumpkin-bread/
