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Vanilla Pudding Pumpkin Bread Recipe

Vanilla Pudding Pumpkin Bread Recipe
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★★★★★

5 from 5 reviews

This Vanilla Pudding Pumpkin Bread combines the warm flavors of pumpkin and pumpkin spice with the creamy sweetness of vanilla pudding mix to create a moist, flavorful quick bread perfect for fall or any pumpkin-loving occasion.

Ingredients

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 sugar

Wet Ingredients

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature for baking the bread evenly.
  2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs together with the oil until well combined. Add the pumpkin puree and sugar to the mixture and stir thoroughly until the mixture is smooth and consistent.
  3. Incorporate Dry Ingredients: Add the vanilla instant pudding mix, flour, baking powder, pumpkin spice, and baking soda into the wet ingredients. Stir gently but completely until all ingredients are evenly incorporated to form a thick batter.
  4. Prepare Baking Pan: Grease a loaf pan using either an oil spray or butter to prevent sticking. Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
  5. Bake: Place the loaf pan in the preheated oven and bake for 60 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs.
  6. Cool and Serve: Remove the bread from the oven and let it rest in the pan for 15 to 30 minutes. Then transfer to a cooling rack before slicing to serve.

Notes

  • You can substitute pumpkin spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer homemade seasoning.
  • Make sure not to overmix the batter to keep the bread tender.
  • For a dairy-free option, confirm the pudding mix is dairy-free or substitute with a compatible dry mix.
  • Store leftover pumpkin bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to one week.
  • Adding chopped nuts or chocolate chips can add extra texture and flavor.

Nutrition

Keywords: Vanilla pudding pumpkin bread, pumpkin bread recipe, fall bread recipes, quick bread, pumpkin spice bread

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