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Vanilla Pudding Pumpkin Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 122 reviews
  • Author: Emily
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This Vanilla Pudding Pumpkin Bread is a moist and flavorful quick bread combining the warm spices of pumpkin spice with the smooth sweetness of vanilla instant pudding mix. Perfect for autumn snacking or a comforting breakfast treat, this easy-to-make bread comes together quickly and bakes to a soft, tender crumb with rich pumpkin flavor.

Ingredients

Units Scale

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 granulated sugar

Wet Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the pumpkin bread.
  2. Mix Wet Ingredients: In a large bowl, whisk together the eggs and oil until well combined. Then add the pumpkin puree and sugar, mixing thoroughly until the mixture is smooth.
  3. Add Dry Ingredients: Gradually add the vanilla instant pudding mix, flour, baking powder, pumpkin spice, and baking soda to the wet mixture. Stir everything together gently until just combined; avoid overmixing to keep the bread tender.
  4. Prepare Pan and Bake: Spray a loaf pan with cooking spray or grease it with butter. Pour the batter into the prepared pan, smoothing out the top. Place it in the oven and bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
  5. Cool and Serve: Once baked, take the bread out of the oven and allow it to rest in the pan for 15-30 minutes. Then remove from the pan and let it cool completely on a wire rack before slicing and serving.

Notes

  • Storage – Leftovers: Ensure the bread is fully cooled. Wrap loosely in a paper towel and place inside a zip-top bag or airtight container. Store at room temperature; no refrigeration needed. Paper towels help absorb moisture.
  • Freezing: Wrap the bread tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Thaw before reheating or serving.
  • Reheating: Allow the bread to come to room temperature before reheating. Warm it in a 350 degrees Fahrenheit oven for 5-7 minutes to refresh its texture and flavor.

Nutrition

  • Serving Size: 1 slice (about 1/10 of loaf)
  • Calories: 220
  • Sugar: 18g
  • Sodium: 210mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

Find it online: https://emilyquickdinners.com/vanilla-pudding-pumpkin-bread-recipe/