Vanilla Pudding Pumpkin Bread Recipe

Introduction

This Vanilla Pudding Pumpkin Bread is a moist, flavorful treat perfect for autumn or any time you crave a cozy dessert. Combining pumpkin puree with instant vanilla pudding gives it a tender crumb and a subtle sweetness that’s hard to resist.

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 (175 degrees Celsius).
2. Step 2: In a large bowl, whisk together the eggs and oil. Add the pumpkin puree and sugar, then mix until well combined.
3. Step 3: Add the vanilla pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet ingredients. Stir everything until just combined, being careful not to overmix.
4. Step 4: Prepare a loaf pan by spraying it with oil spray or greasing it with butter. Pour the batter into the pan, spreading it evenly.
5. Step 5: Bake in the preheated oven for about 1 hour. Check doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: Once baked, let the bread rest in the pan for 15 to 30 minutes before slicing. This helps it set and makes slicing easier.

Tips & Variations

• For extra moisture, try adding 1/4 cup of sour cream or yogurt to the batter.
• Mix in chopped walnuts or chocolate chips for added texture and flavor.
• If you prefer a sweeter bread, sprinkle a cinnamon sugar mix on top before baking.
• Use canned pumpkin puree labeled 100% pumpkin for best results—avoid pumpkin pie filling, which is spiced and sweetened.

Storage

Store the pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. To reheat, warm slices gently in the microwave or toaster oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can roast and puree fresh pumpkin, but be sure to cook it until very soft and drain any excess moisture to avoid making the bread too wet.

What is the purpose of the vanilla pudding mix in this recipe?

The instant vanilla pudding mix adds moisture and tenderness to the bread, giving it a soft, creamy texture without needing extra liquids like milk.

Vanilla Pudding Pumpkin Bread Recipe

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★★★★★

4.9 from 88 reviews

This Vanilla Pudding Pumpkin Bread is a moist, spiced loaf that combines the rich flavors of pumpkin and pumpkin spice with a smooth vanilla pudding mix. Perfect for a cozy fall treat, it offers a tender crumb and a delightful sweetness that pairs wonderfully with a cup of coffee or tea.

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

Ingredients

Scale 1x2x3x

Batter Ingredients

• 1 package (3.4 oz) Vanilla instant pudding dry mix
• 1 can (15 oz) pumpkin puree
• 1 3/4 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon pumpkin spice
• 1 teaspoon baking soda
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup granulated sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the pumpkin bread.
2. Mix Wet Ingredients: In a large bowl, beat the 2 eggs together with 1/3 cup of oil. Then add the 15 oz can of pumpkin puree and 1 cup sugar, mixing thoroughly until well combined.
3. Add Dry Ingredients: Gradually add the vanilla instant pudding mix, 1 3/4 cups flour, 1 tablespoon baking powder, 1 tablespoon pumpkin spice, and 1 teaspoon baking soda into the wet ingredients. Stir gently until everything is just combined and the batter is smooth.
4. Prepare Pan: Grease a loaf pan (typically 9×5 inches) by spraying it with non-stick oil spray or butter to prevent sticking.
5. Bake: Pour the batter evenly into the prepared loaf pan. Place it in the preheated oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for 15 to 30 minutes before slicing. This resting period helps the bread set and makes slicing easier.

Notes

• You can substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves if pumpkin spice is unavailable.
• Make sure not to overmix the batter to keep the bread tender.
• Check the bread at the 55-minute mark to avoid overbaking; oven temperatures may vary.
• For extra flavor, you can add chopped nuts or chocolate chips to the batter before baking.
• Store leftover bread wrapped tightly in plastic wrap or an airtight container to maintain freshness for up to 3 days.

Keywords: vanilla pudding pumpkin bread, pumpkin bread recipe, moist pumpkin bread, fall bread recipe, pumpkin spice bread