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–+ servings
Vanilla pudding pumpkin bread

Irresistibly Moist Vanilla Pudding Pumpkin Bread Recipe

Delight in this Vanilla Pudding Pumpkin Bread, merging pumpkin's richness with creamy vanilla for the ultimate fall comfort treat.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 package Vanilla Instant Pudding Dry Mix Ensure you use the dry mix for the best texture.
  • 1 cup Pumpkin Puree Avoid pumpkin pie filling for this recipe.
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour if needed.
  • 1 teaspoon Baking Powder Helps the bread rise, creating a soft, fluffy crumb.
  • 1 teaspoon Pumpkin Spice Infuses authentic fall flavors.
  • 1 teaspoon Baking Soda Works as a leavening agent.
  • ½ cup Oil (Canola, Sunflower, or Vegetable) Contributes to moisture.
  • 2 large Eggs Provide richness and help bind the ingredients.
  • 1 cup Sugar (Granulated or Coconut) Feel free to adjust based on taste preferences.
Storage Options
  • Leftovers Wrap the cooled loaf in paper towels and store it in a ziplock bag at room temperature to keep it fresh.
  • Freezer Wrap tightly in plastic wrap and then in foil; it can be stored for up to 3 months.

Equipment

  • Loaf Pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, whisk together 2 large eggs and ½ cup of oil until combined and smooth.
  3. Mix in 1 cup of pumpkin puree and 1 cup of sugar into the egg and oil mixture. Stir until smooth.
  4. Add the dry ingredients: 1 cup of all-purpose flour, 1 package of vanilla instant pudding dry mix, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon pumpkin spice. Stir until just combined.
  5. Grease a standard loaf pan (9x5 inch) with cooking spray or butter. Pour the batter into the prepared pan.
  6. Bake for about 1 hour or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
  7. Let it cool in the pan for 15-30 minutes on a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

Mind the Mixing: Avoid overmixing the batter; it can lead to a dense loaf. Choose the Right Pumpkin: Use pure pumpkin puree, not pie filling. Cooling Matters: Allow the bread to cool in the pan to retain moisture.

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